PENGARUH PERBANDINGAN TEPUNG BIJI NANGKA DENGAN TAPIOKA DAN JUMLAH SODIUM BIKARBONAT TERHADAP MUTU KERUPUK
ABSTRACT: This study was
conducted to find the best amount ofof jackfruit seed flour with tapioca and
the best amount of sodium bicarbonate to
produce crackers. Research was done
using completely randomized design with two factors, namely the comparison of
jackfruit seed flour
wheat and tapioca
flour (T): (1:3,
1:6, 1:9, and
1:12) and the
amount of sodium bicarbonate (S): (0,5%, 1%, and 1,5%).
Parameters analyzed were moisture content, ash content, fat content, protein content, the
degree of development
and the value
of organoleptic (color, aroma,
flavor and crispness). The results showed that the ratio of jackfruit
seed flour and tapioca flour had highly significant effect on all parameters.
The amount of sodium bicarbonate had a highly significant effect on water
content, ash content, protein content, fatcontent, and degree of development of
sensory crispness. The interaction between comparative jackfruit seed flour
with tapioca flour had a highly
significant effect on
water content, ash
content, protein content,
fat content, organoleptic
crispness, and the different degrees of development but had
no significant effect on the organoleptic taste, color and aroma.
Penulis: Sri Efriyanti Harahap,
Terip Karo-Karo, Linda Masniary Lubis
Kode Jurnal: jppertaniandd140242
