PENGARUH PERBEDAAN PENAMBAHAN KONSENTRASI WORTEL TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK WORTEL
Abstract: Crackers is food
product that most people favored and made from wheat starch with the addition
of other ingredients and food additives are permitted. Carrot (Daucus carota
L.) is one type of vegetable that can be varied in the manufacture of crackers.
Beside, the relatively abundant production of carrots, the high nutrition like
vitamin and mineral, its high water content of about 88.2% make carrot needs to
use in processed food products, one of them is in crackers production. Raw
materials used in this study is tapioca, flour, and fresh carrots, while the
additional materials used are double-acting baking powder, garlic, salt, sugar,
and mineral water. The study design used was Randomized Design Group
non-factorial with one factor, namely the concentration of carrot which
consists of 6 (six) standard of treatment, the concentration of carrot 0%, 10%,
20%, 30%, 40%, and 50 %. Each treatment was repeated 4 (four) times. The
results showed that differences of carrot addition make real effect on water content,
percentage expantion, bulk density of fried crackers, hardness, color
(objective), and organoleptic testing (levels favorite color) carrot crackers.
The higher addition of carrot will increase the bulk density of fried crackers,
hardness, redness, and yellowness point of carrot crackers, but it will
decrease the water content, percentage of expantion, lightness, and levels
favorite color of carrot crackers. The 40% carrot addition produce carrot
crackers with the best reception characteristics with point acceptability of
color 5,58, crispiness 6,06, percentage of expantion 625,00%, hardness 610,241
N/s, and acceptability of taste is 6,06.
Penulis: Veronika Devina
Febriani, Sutarjo Surjoseputro, Thomas Indarto Putut Suseno
Kode Jurnal: jppertaniandd130517
