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PENGARUH PERBANDINGAN TEPUNG MOCAF DAN TEPUNG TAPIOKA TERHADAP MUTU KERUPUK

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ABSTRACT

IPAN. Agriculture Faculty. Mulawarman Universsity. 2015. Effects Ratio Of Mocaf Flour and Tapioca Flour For Quality Of Crackers. (Advised By Bernatal Saragih And Rina Shintawati Asra).
Crackers is a typical Indonesian food and much like with main raw material like cassava starch and wheat flour. Wheat flour is used as a raw material for making crackers are imported products, so solve this problem is the use of local because very abundant. This cracker is a new innovation product, so the research covers sensory and physicochemical analysis. The purpose of this study was to determine the preferred effects, sensory and physicochemical properties of crackers made from tapioca flours and mocaf flour with various formulas.
This study uses a completely randomized design (RAL) with one factorial, namely formula variation with ratio of mocaf flour : tapioca flour (T), which consists 6 levels, 0:100, 20:80, 40:60, 60:40, 80:20, 100:0. Data were analyzed using analysis of variance (Anova) by F test. There has significant difference, the data will test by Least Significant Difference (LSD) with α level at 5%.
The results showed the treatment ratio of mocaf flour : tapioca flour has significantly different effect on all parameters and the average value of moisture content is 5.4–6.0 %, ash content is 7.23–3.83 %, expand power is 46.77–24.14 %, hedonik organoleptic (colour score is 2-5, taste score is 2-5, appearance score is 2-5, aroma score is 2-5, crispness score is 2-5 and flavor score is 2-3). Treatment comparison mocaf flour : tapioca flour of hedonic quality with addition of chilli curls (flavor score is 2-3 and crispness score is 2-3) showed like level from panelists to crackers.
The best treatment ratio from the result of hedonic and hedonic quality test is mocaf flour (40g) : tapioca flour (60g) with moisture content 5.6%, ash content 4.7%, expand power 41.68%. Average value of hedonic test (colour is like, crispness is like, appreance is somewhat like, taste is somewhat like, aroma is like) and hedonic quality (taste is somewhat like and crispness is like).

Key word : crackers, mocaf flour, tapioca flour, chili.

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: ., 2016

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Indonesia

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NONE

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