KARAKTERISTIK CRACKERS DENGAN VARIASI PENAMBAHAN Spirulina platensis

ILHAM TERRY OKTAVIANTO, Prihati Sih Nugraheni, S.Pi., M.P. ; Dr. R.A. Siti Ari Budhiyanti, S.TP., M.P.

2016 | Skripsi | S1 TEKNOLOGI HASIL PERIKANAN

Penelitian ini bertujuan untuk mengetahui karakteristik kimia, karakteristik fisik, dan tingkat kesukaan konsumen crackers dengan penambahan Spirulina platensis. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap dengan perlakuan penambahan Spirulina platensis sebesar A = 0%; B = 2%; C = 4%; D = 6%; dan E = 8%. Penambahan Spirulina platensis menghasilkan kualitas crackers yang lebih besar nilainya dari kontrol untuk parameter kadar protein, kadar air, kadar abu, kadar lemak, kadar beta karoten, volume pengembangan, tekstur, sedangkan untuk nilai kadar karbohidrat dan volume spesifik menghasilkan nilai yang lebih kecil dari kontrol. Formulasi crackers terbaik adalah perlakuan dengan penambahan Spirulina platensis 4% dengan kadar protein 11,59%, kadar air 11,62%, kadar lemak 18,67%, kadar abu 2,39%, kadar karbohidrat 55,73%, kadar beta karoten 4467,15 RE, tekstur 23,71 N, volume spesifik 1,08 cm3/g, volume pengembangan 6,67%, dan nilai hedonik untuk kenampakan 3,04; aroma 3,11; tekstur 3,47; dan rasa 3,26.

This study aimed to determined effect the chemical charateristic, physic charateristic, and consumer acceptance of crackers with Spirulina platensis addition. Completely Randomized Design (CRD) was used in the experiment, using five treatments variation of additional concentration Spirulina platensis there was A=0%, B=2%, C=4%, D=8%, E=8%. The result showed that crackers with S. platensis has the higher value than control for protein content, water content, ash content, fat content, beta carotene content, expansion rate, produced more high, while carbohydrate content and specific volume more lower than control. The best of crackers formulation was found in treatment with addition Spirulina platensis 4%, with a protein content 11,59%, water content 11,62%, fat content 18,67%, ash content 2,39%, carbohydrates content 55,73%, beta carotene 4467,15%, texture 23,71 N, specific volume 1,08 cm3/g, expansion rate 6,67%, and hedonic value for appearance 3,04; aroma 3,11; texture 3,47; and flavor 3,26.

Kata Kunci : Spirulina platensis, crackers, sifat kimia, sifat fisika, penerimaan konsumen.