PENGARUH PENGGUNAAN TEPUNG UBI JALAR (Ipomea batatas L.) PUTIH DAN KALDU TULANG IKAN TENGGIRI TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK KERUPUK KEMPLANG PALEMBANG

JATMIKO, HENDI WISNU and Hamzah, Basuni and Rosidah, Umi (2018) PENGARUH PENGGUNAAN TEPUNG UBI JALAR (Ipomea batatas L.) PUTIH DAN KALDU TULANG IKAN TENGGIRI TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK KERUPUK KEMPLANG PALEMBANG. Undergraduate thesis, Sriwijaya University.

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Abstract

The purpose of this study was to determine the effect of white sweet potato flour (Ipomoea batatas L.) and tapioca flour combinations with Tenggiri Bone Stock on the physical, chemical and organoleptic properties of Palembang kemplang crackers. This research was conducted from March to January 2019 at the Laboratory of Chemical Agriculture in the Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This study used Factorial Completely Randomized Design (RALF) with two treatments and each was repeated three times. The first factor was the comparison of the use of tapioca flour and white sweet potato flour (100: 0, 80: 20 and 60: 40) and the second factor was the concentration of Tenggiri Bone Stock (60 ml /100 g flour. 70 ml /100 g flour, 80 ml /100 g flour). Parameters observed based on chemical characteristics (moisture content, ash content and protein content), physical characteristics (degree of development, hardness and color) and organoleptic tests of Palembang kemplang crackers products include: taste, texture, aroma and appearance. The results showed that a comparison treatment of the use of tapioca flour and white sweet potato flour significantly affected the moisture content, ash content, degree of development, hardness and color of kemplang crackers, and the concentration of tenggiri bone stock significantly affected the moisture content, ash content, degree of development, hardness and color of kemplang crackers and the interaction of both treatments significantly affected the moisture content, ash content, degree of development, hardness and color of kemplang crackers. Based on all parameters, mainly on organoleptic tests, the best treatment was kemplang crackers with A2B1 treatment (ratio of tapioca flour and white sweet potato flour 80: 20 and 60 ml / 100 g flour concentration of tenggiri bone stock) which resulted in a mean water content of 2.25 %, ash content 2.18 %, protein content 7.97 %, development degree 509.31 %, hardness 1.081.02 gf, color (L = 54.40; a = 11.23; b = 17.83), taste for taste 3,00 (likes), texture 3.00 (likes), aroma 2.84 (rather like) and appearance 3.08 (likes).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	kemplang, crackers, tapioca, white, sweet, potato, flour, tenggiri,bone, stock
Subjects:	S Agriculture > S Agriculture (General) S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 13 not found.
Date Deposited:	15 Jul 2019 08:07
Last Modified:	26 Jul 2019 16:22
URI:	http://repository.unsri.ac.id/id/eprint/272

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