The Effect of Ratio of Tapioca and Taro Flour with Addition of Arabic Gum on the Quality of Spinach Nugget
| Main Authors: | Rizki, Friscillia Anggia; Program Studi Ilmu danTeknologi Pangan Fakultas Pertanian USU Medan, Rusmarilin, Herla; Program Studi Ilmu danTeknologi Pangan Fakultas Pertanian USU Medan, Ginting, Sentosa; Program Studi Ilmu danTeknologi Pangan Fakultas Pertanian USU Medan |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Universitas Sumatera Utara
, 2014
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| Subjects: | |
| Online Access: |
https://jurnal.usu.ac.id/index.php/jrpp/article/view/Friscillia%20Anngia%20Putri https://jurnal.usu.ac.id/index.php/jrpp/article/view/Friscillia%20Anngia%20Putri/pdf |
Daftar Isi:
- The aim of this research was to find the effect of the ratio of tapioca and taro flour with addition of arabic gum on the quality of spinach nugget. The research was using completely randomized design with two factors, i.e ratio of tapioca and taro flour (T): (20%:80%, 40%:60%, 60%:40%, and 80%:20%) and concentration of arabic gum (G) : (0,25%, 0,50%, 0,75%, and 1%). Parameters analyzed were moisture content, ash content, protein content, fat content, crude fiber content, organoleptic value of flavor, taste, and texture. The results showed that the ratio of tapioca and taro flour had highly significant effect on moisture content, ash content, fat content, protein content, crude fiber content, organoleptic value of taste, and texture. The concentration of arabic gum had highly significant effect on moisture content, ash content, protein content, crude fiber content, organoleptic value of taste, and texture. Interaction of the two factors had significant effect on moisture content and ash content. The ratio of tapioca and taro flour of 20%:80% and concentration of arabic gum 1% produced the best spinach nugget. Keywords: Arabic Gum, Nugget, Spinach, Tapioca, Taro Flour