PENGARUH PROPORSI TAPIKOKA DAN TEPUNG BERAS MERAH TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK BERAS MERAH
Abstract: Diversification of
red rice processing can increase utilization and consumption of red rice.
Preliminary processing into flour can facilitate subsequent processing. One way
of using the red rice flour is processing them into crackers. Crackers is a
snack that has been known by Indonesian for a long time. The main material of
crackers is tapioca that is replaced with red rice flour in this study.
Substitution of tapioca with red rice flour affects the physicochemical (water
content, expansion volume, level of hardness, color, oil absorption, and crude
fiber content) and organoleptic properties (color, flavor, and crispness) of
red rice crackers. The design of the study is a single randomized group design,
spesifically proportion of tapioca and red rice flour which is made up of six
levels of treatment, 0%, 10%, 20%, 30%, 40%, and 50%. Each level is repeated
four times. The results showed that proportion of tapioca and red rice flour
significantly affect the water content of raw and fried crackers, expansion
volume, hardness, color (lightness, redness, yellowness), oil absorption, crude
fiber content, and organoleptic properties of red rice crackers (color, flavor,
and crispness). The higher substitution rate of tapioca with red rice flour,
the lower the moisture content of raw crackers, expansion volume, oil
absorption, lightness of raw and fried crackers, and panelists preference
(color), and the higher hardness, water content of fried crackers, redness,
yelowness, and crude fiber content. The best treatment based on organoleptic
properties is crackers with 20% substitution of red rice flour.
Penulis: Bernadette Maureen
S., Sutarjo Surjoseputro, Indah Epriliati
Kode Jurnal: jppertaniandd160907
