PENGARUH PROPORSI BERAS DAN MAIZENA TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK PULI
Abstract: Starch is added in
making kerupuk puli as puffable material which holds an important role in the
expansive characteristic of the product. In this research, some proportion of
rice will be substituted by corn starch as an attempt of diversifying kerupuk
puli product in Indonesia. Randomized Block Design is used in this research in
four replication, single factor (rice and maize proportion of 100:0, 95:5,
90:10, 85:15, 80:20, and 75:25). Parameters tested are physicochemical
characteristics (water content, expansion volume, oil absorption, texture
(Hardness and Fracturability)) and organoleptic characteristics (consumer
preference test of crispness, taste, and color/visual appearance). Data will be
analyzed using ANOVA (α=5%) and (DMRT) (α=5%) to determine the level of
treatment which gives a significant difference. Maize has a different starch
granule characteristics and amylose amylopectin proportion from rice, therefore
it can be allegedly concluded that there will be differences in physicochemical
and organoleptic characteristics of products. This research’s purpose is to
determine a factor which gives the most preferred characteristic by the
consumers. The obtained result shown that there were significant differences of
water content of kerupuk before fried, expansion volume, oil absorption,
Hardness, Fracturability, and consumer's preference of crispness between
factors. The most favorable rice and maize proportion by objective test and
consumer's preference test was 75:25, with water content of product before
fried 11.48% (5.45% after fried), expansion volume 368.33%, oil absorption
43.32%, Hardness 5.633 N, Fracturability 0.498 N, and consumer's preferences
score of color, taste, and crispness are 5.5854, 5.6439, and 5.9915.
Penulis: Stefani Karin Karjo,
Thomas Indarto Putut Suseno, Adrianus Rulianto Utomo
Kode Jurnal: jppertaniandd151013
