STUDI PEMBUATAN KERUPUK TAPE UMBI TALAS
ABSTRACT: In the beginning
fermented taro tuber is made to take advantage of the abundant of fresh taro.
Taro tuber is used in particular as a source of carbohydrate. This study was
conducted to find a ratio of tapioca starch with wheat flour and concentration
of fermented taro tubers to produce the best crackers. This research used
completely randomized design with two factors, namely the ratio of tapioca
starch to wheat flour (K): (100%: 0%, 90: 10%, 80%: 20%, and 70%: 30%) and the
concentration of fermented taro (D): (10%, 20%, 30% and 40%). Parameters
analyzed were moisture content, ash content, nitrogen content, the volume of
development and the organoleptic value (color, aroma, flavor and texture). The
results showed that the ratio of tapioca starch and wheat flour gave highly
significant effect on water content, ash content, nitrogen content, the volume
of development, the value of hedonic flavor and the value of hedonic texture
(after frying) and gave a significant effect on the value hedonic color (after
frying) and gave no significant effect on the value of hedonic color, hedonic
aroma, score aroma (before frying), hedonic aroma, score flavor and score
texture (after frying).Concentration of fermented taro bulbs gave highly
significant effect on all parameters except the volume development which
significant. Interaction between the ratio of tapioca starch to flour and
fermented taro root concentration gives highly significant effect on water
content, ash content and hedonic flavor. The best crackers fermented taro
tubers based on a ratio of tapioca and wheat flour was 100:0 (K1) and the
concentration of fermented taro tuber was 20% (D2).
Penulis: Ridhani Agustia
Kode Jurnal: jppertaniandd160476
