KUALITAS FISIK, KIMIA, DAN SENSORIS KERUPUK BERBAHAN DASAR CAMPURAN TEPUNG TAPIOKA DAN TERIGU YANG DISUBSTITUSI DENGAN TEPUNG KERABANG TELUR
Ksatria Putra, Dr. Ir. Nurliyani, MS.; Ir Indratiningsih, SU.
2012 | Skripsi | S1 PETERNAKANKUALITAS FISIK, KIMIA, DAN SENSORIS KERUPUK BERBAHAN DASAR CAMPURAN TEPUNG TAPIOKA DAN TERIGU YANG DISUBSTITUSI TEPUNG KERABANG TELUR Ksatria Putra 07/253534/PT/05338 INTISARI Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung kerabang telur terhadap kualitas fisik, kimia, dan sensoris kerupuk berbahan dasar campuran tepung tapioka dan terigu. Kerupuk dibuat dengan bahan dasar campuran tepung tapioka dan terigu dengan perbandingan 1:1 dan bahan tambahan yang terdiri dari air, garam, bawang putih, baking powder, ketumbar, dan penyedap. Substitusi tepung kerabang telur dilakukan pada adonan pada level 0%, 2%, dan 4% dengan 3 kali ulangan. Proses pembuatan kerupuk meliputi pembuatan adonan, pengukusan, pemotongan, pengeringan, dan penggorengan. Kerupuk diuji karakteristik fisik, kimia, dan sensoris. Data hasil uji karakteristik fisik dan kimia dianalisis dengan analisis variansi rancangan acak lengkap pola searah (RAL). Perbedaan rerata diuji dengan uji Duncan’s New Multiple Range Test. Data hasil uji sensoris dianalisis dengan analisis non parametrik melalui uji Hedonic Kruskal-Wallis. Daya kembang kerupuk perlakuan 0%, 2%, dan 4% adalah 111,52%, 104,82%, dan 97,02%. Kadar air kerupuk perlakuan 0%, 2%, dan 4% adalah 8,55%, 6,99%, dan 6,88%. Kadar protein kerupuk perlakuan 0%, 2%, dan 4% adalah 5,57%, 5,29%, dan 5,29%. Kadar abu kerupuk perlakuan 0%, 2%, dan 4% adalah 2,52%, 5,80%, dan 7,95%. Kadar kalsium perlakuan 0%, 2%, dan 4% adalah 90,81 ppm, 8012,02 ppm, dan 15289.93 ppm. Daya terima kerupuk paling tinggi pada substitusi 4% dengan warna agak cokelat, rasa agak gurih, dan agak renyah. Hasil analisis variansi menunjukkan substitusi tepung kerabang telur berbeda nyata terhadap daya kembang, kadar air, kadar protein, kadar abu, kadar kalsium, rasa, kerenyahan, dan daya terima kerupuk, tetapi tidak berbeda nyata pada warna kerupuk. Substitusi tepung kerabang telur meningkatkan kadar abu, kadar kalsium, dan nilai sensoris meliputi rasa, kerenyahan dan daya terima kerupuk. Substitusi tepung kerabang ternyata menurunkan daya kembang, kadar air kerupuk, dan kadar protein kerupuk, tetapi tidak berpengaruh pada warna kerupuk. (Kata kunci : Kerupuk, Tepung Tapioka, Tepung Terigu, Tepung Kerabang Telur)
PHYSICAL, CHEMICAL, AND SENSORY QUALITY OF CRACKERS MADE FROM A MIXTURE OF TAPIOCA AND WHEAT FLOUR SUBSTITUTED WITH EGGS SHELL FLOUR Ksatria Putra 07/253534/PT/05338 ABSTRACT The aims of this research was conducted to determine the effect of substitution eggs shell flour on of physical, chemical, and sensory quality of crackers. They were made from mixture of tapioca and wheat flour in the ratio 1:1 and additional material consisting of water, salt, garlic, baking powder, cilantro, and seasonings. Eggs shell flour was added to the dough 0%, 2%, and 4% with three replications each treatment. Crackers making process consisted preparing dough, steaming, cutting, drying, and frying. Data of physical and chemical characteristics were analyzed by completely randomized design (CRD). Differences between mean were tested by Duncan's New Multiple Test Range Test. Data of sensory characteristics were analyzed with non parametric analysis by Hedonic Kruskal-Wallis test. Enlargement of crackers treatments 0%, 2%, and 4% were 111.52%, 104.82%, and 97.02%. Moisture content of crackers treatments 0%, 2%, and 4% were 8.55%, 6.99%, and 6.88%. Protein content of crackers treatments 0%, 2%, and 4% were 5.57%, 5.29%, and 5.29%. Ash content of crackers treatments 0%, 2%, and 4% were 2.52%, 5.80%, and 7.95%. Calcium content of crackers treatments 0%, 2%, and 4% were 90.81 ppm, 8012.02 ppm, and 15289.93 ppm. The highest cracker acceptability at 4% fortified with a little brown color, savory, and slightly crunchy. Results of analysis of variance showed eggs shell flour substitution was significantly different to the enlargement, moisture content, protein content, ash content, calcium content, flavor, crispness, and acceptability of crackers, but not significantly different to color of crackers. Eggs shell flour substitution was increase ash content, calcium content, and sensory value consisted flavor, crispness, and acceptability of crackers. Eggs shell flour substitution was decrease enlargement, moisture content, and protein content, but did not effected on crackers colour. (Key words : Crackers, Tapioca Flour, Wheat Flour, Eggs Shell Flour)
Kata Kunci : Kerupuk, Tepung Tapioka, Tepung Terigu, Tepung Kerabang Telur)