PENGARUH PERBANDINGAN TAPIOKA DAN TEPUNG TALAS DENGAN PENAMBAHAN GUM ARAB TERHADAP MUTU NUGGET BAYAM
ABSTRACT: The aim of this
research was to find the effect of the ratio of
tapioca and taro flourwith
addition of arabic gum on thequality ofspinach nugget. The research was using completely
randomized design with two factors, i.e
ratio of tapioca andtaro flour (T): (20%:80%, 40%:60%, 60%:40%, and
80%:20%) and concentration of arabic
gum (G) : (0,25%, 0,50%, 0,75%, and
1%). Parameters analyzed were moisture content, ash content, protein
content, fat content, crude fiber content, organoleptic value of flavor, taste, and texture.The results showed
that the ratio of tapioca and taro
flour had highly significant effect on
moisture content, ash content,
fat content, protein
content, crude fiber
content, organoleptic value
of taste, and
texture. The concentration
of arabic gum had highly significant effect on moisture
content, ash content, protein content, crude fiber content, organoleptic value
of taste, and texture. Interaction of
the two factors had significanteffect on moisture content and ash content. The
ratio of tapioca and taroflour of 20%:80% and concentration of arabic gum 1% produced the best spinach
nugget.
Penulis: Friscillia Anggia
Rizki, Herla Rusmarilin, Sentosa Ginting
Kode Jurnal: jppertaniandd140307
