PENGARUH PENAMBAHAN UDANG DAN DAUN SELEDRI TERHADAP MUTU KERUPUK OPAK (The Effect of The Addition of Shrimp and Celery Leaf To The Quality of Opak Crackers)
| Main Authors: | Sinaga, Nova Juita; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan 20155, Ginting, Sentosa; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan 20155, Ridwansyah, Ridwansyah; Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan 20155 |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Universitas Sumatera Utara
, 2018
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| Subjects: | |
| Online Access: |
https://jurnal.usu.ac.id/index.php/jrpp/article/view/Nova%20Juita%20Sinaga https://jurnal.usu.ac.id/index.php/jrpp/article/view/Nova%20Juita%20Sinaga/pdf |
Daftar Isi:
- ABSTRACT The purpose of this study is to determine the effect of the addition of shrimp and celery leaf on the quality of opak crackers with the best physical, chemical, and organoleptic properties and consumer preference. This research using completely randomized design non factor with eight treatment level i:e Po (cassava 100 %), P1 (cassava 85% : shrimp 0%: celery leaf 15%), P2 (cassava 85% : shrimp 2,5% : celery leaf 12,5%) , P3 (cassava 85% : shrimp 5% : 10% celery leaf), P4 (cassava 85% : shrimp 7,5% : celery leaf 7,5%), P5 (cassava 85% : shrimp 10% : 5% celery leaf), P6 (cassava 85% : shrimp 12,5% : 2,5% celery leaf), P7 (cassava 85% : shrimp 15% : 0% celery leaf). Parameters analyzed were colour values, organoleptic flavor, organoleptic taste, organoleptic colour, organoleptic texture, moisture content, protein content, ash content, crude fiber content, fat content, carbohydrate content, oil absorption, and volume develop. The addition of shrimp and celery leaf had highly significant effect on the colour index, brightness, moisture content, ash content, fat content, coarse fiber content, protein content, carbohydrate, oil absorption and hedonic of flavor, had significant effect on hedonic taste. The results of this study indicated that P5 treatment (cassava 85% : 10% shrimp : 5% celery leaf) is the best and acceptable treatment. Keywords: Celery Leaf, Opak Crackers, Shrimp ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan udang dan daun seledri terhadap mutu kerupuk opak dengan sifat fisik, kimia, dan organoleptik yang terbaik dan disukai konsumen. Penelitian ini menggunakan rancangan acak lengkap non faktor, dengan delapan taraf perlakuan yaitu P0 (ubi kayu 100 %), P1 (ubi kayu 85 % : udang 0 % : daun seledri 15%), P2 (ubi kayu 85 % : udang 2,5 % : daun seledri 12,5 %), P3 (ubi kayu 85 % : udang 5 % : daun seledri 10 %), P4 (ubi kayu 85 % : udang 7,5 % : daun seledri 7,5 %), P5 (ubi kayu 85 % : udang 10 % : daun seledri 5%), P6 (ubi kayu 85 % : udang 12,5 % : daun seledri 2,5 %), P7 (ubi kayu 85 % : udang 15% : daun seledri 0%). Parameter yang dianalisa meliputi nilai warna, organoleptik aroma, organoleptik rasa, organoleptik warna, organoleptik tekstur, kadar air, kadar protein, kadar abu, kadar serat kasar, kadar lemak, kadar karbohidrat, daya serap minyak, dan volume pengembang. Penambahan udang dan daun seledri memberi pengaruh berbeda sangat nyata terhadap indeks warna, kecerahan, kadar air, kadar abu, kadar lemak, kadar serat kasar, kadar protein, kadar karbohidrat, daya serap minyak dan hedonik aroma, dan memberi pengaruh berbeda nyata terhadap hedonik rasa. Hasil penelitian ini menunjukkan bahwa perlakuan kerupuk opak dengan perlakuan P5 (ubi kayu 85 % : udang 10 % : daun seledri 5%) adalah perlakuan yang terbaik dan dapat diterima. Kata kunci: Daun Seledri, Kerupuk Opak, Udang