PENGARUH PENAMBAHAN BUNGA KECOMBRANG TERHADAP DAYA TERIMA DAN KANDUNGAN GIZI KERUPUK
Abstract: The objective of
this study was to obtainthebestpercentage of torch gingerflowerforuse inmaking
ofcrackers. This research wascarried outexperimentally usingcompletely
randomized design(CRD) withfivetreatments, namely: K1(torch gingerflower0%);
K2(torch gingerflower10%); K3(torch gingerflower15%); K4(torch gingerflower20%)
andK5(torch gingerflower25%). The results showedthat thetreatmentlevel oftorch
gingerflowerusein the making ofcrackerssignificant effecton ash, protein,
calciumlevels of itandinflating power of crackersas well
asorganolepticassessment, namely thecolor, aroma, flavorandcrispness, butnot
significanteffecton thewater contentandthe overallassessment of crackers.
Thetreatment ofK5(torch gingerflower25%) resulted ina bettercrackerswithash
content5.06%, protein1.38% 29.31mg/100gcalcium, inflating power of crackers
54.67%, slightlybrowncolor, lessdistinctivetorch gingerflower aroma, typical
flavor of torch gingerflower andlesscrisp, and the overallassessmentof
thiscrackerwaspreferredby thepanelists.
Penulis: Molerman, Noviar
Harun, Evy Rossi
Kode Jurnal: jppertaniandd140561
