KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK PADA BERBAGAI PROPORSI TAPIOKA DAN TEPUNG KACANG HIJAU
Abstract: Crackers is a
popular food in Indonesia. Public appetite for eating crackers continues to
increase, so diversification of crackers need to be develop with
diversification crackers from mung bean.The purpose of this research is to
determine the effect of the proportion between tapioca and mung bean flour on physicochemical
and organoleptic properties of mung bean cracker and get the best treatment
combination. The materials for mung bean cracker is tapioca and mung bean
flour. The different proportion of tapioca and mung bean flour can be affect
physicochemical and organoleptic properties of cracker. The design of the study
is a single randomized group design, spesifically proportion of tapioca and
mung bean flour which consists of six levels and was repeated four times, 9:1,
8:2, 7:3, 6:4, 5:5, and 4:6. The results showed significantly affect the water
content of raw and fried crackers, expansion volume, oil absorbtion, fracture,
crispness, and organoleptic (taste, color, crispness). The higher proportion of
mung bean flour, the lower the moisture content of raw crackers, expansion
volume, oil absorption, crispness, and the higher hardness, water content of
fried crackers. The best treatment based on organoleptic properties is crackers
with proportion of tapioca : mung bean flour at 8:2 (T8H2).
Penulis: Gracia Fransisca
Linardi, Indah Kuswardani, Erni Setijawati
Kode Jurnal: jppertaniandd130530
