Pengaruh konsentrasi tape ketan hitam dan konsentrasi baking powder terhadap mutu kerupuk tape ketan hitam
Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
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Title |
Pengaruh konsentrasi tape ketan hitam dan konsentrasi baking powder terhadap mutu kerupuk tape ketan hitam
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Creator |
Fitriani, Nuriyah
Utami, Cahyaning Rini |
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Subject |
Crackers
Black Glutinous Tape Baking Powder |
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Description |
Crackers are a popular food in Indonesia. Currently, the crackers that are developing are crackers from processed tape products. Black sticky rice tape has good nutrition and high antioxidants so it is good for health. The addition of black sticky rice tape in crackers can be used as an effort to diversify food. In general, the manufacture of crackers is by mixing wheat flour and other ingredients, crushed together or without spices, then cooked (boiled or steamed) and printed in the form of thin plates and then dried in the sun called dry crackers. This study aims to determine the effect of black sticky rice tape concentration and baking powder concentration on the best chemical and organoleptic quality of black sticky rice crackers. The method used in the study of black sticky rice crackers was a factorial randomized block design (RAK) which consisted of 2 factors, namely the concentration of baking powder (0.1%; 0.2%; 0.3%) and the concentration of black sticky rice tape (20%). , 30% and 40%). Each treatment was repeated 3 times so that 27 trials were obtained. The tests carried out included chemical tests including antioxidant activity, water content and ash content, physical tests including organoleptic (color, aroma, texture and taste). Analysis of chemical and physical content data was carried out using the Minitab application to find Analysis of Variance data and to determine notation using the Tukey Method. Meanwhile, the organoleptic test used the Friedman method and to find the best treatment using the Effectiveness Index method. The best research results on black sticky rice crackers with the addition of baking powder and black glutinous tape were found in the B2T3 treatment (0.2% baking powder and 40% black sticky rice tape) with antioxidant activity (141.15 mg/mL), the value of moisture content (8.7) and ash content (1.09).
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Publisher |
Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan
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Date |
2022-04-05
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Type |
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion |
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Identifier |
https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/3008
10.35891/tp.v13i1.3008 |
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Source |
2597-436X
2087-9679 10.35891/tp.v13i1 |
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Language |
en
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Rights |
Copyright (c) 2022 Nuriyah Fitriani, Cahyaning Rini Utami
https://creativecommons.org/licenses/by/4.0 |
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