KAJIAN PENGARUH JENIS TEPUNG UBI JALAR PUTIH, UBI KAYU, TAPIOKA DAN WAKTU PENYANGRAIAN TEPUNG TERHADAP KARAKTERISTIK KERUPUK KEMPLANG IKAN TONGKOL
Daftar Isi:
- This study aims to determine the extent of the effect of different types of White Sweet Potato Flour (Ipommea batatas), Cassava Flour (Manihot esculenta), Tapioca and Flour Roasting Time Kemplang Tuna (Euthynnus affinis) crackers product to produce products that consumers preferred. Experimental design used was a 3x3 factorial design in a completely randomize block design (RAK) wich consist of two factor with each factr has three levels with three replications. The first factor is the type of flour with three levels, white sweet potato flour (Ipommea batatas), cassava flour (Manihot esculenta), and Tapioca flour. The second factor is the time of toasted flour with three levels is 5 minutes, 10 minutes, and 15 minutes. Responses masured in this study include water content, starch content, protein content, and volume expension as well as the development of organoleptic test for colour, taste, and crispiness. The result showed that different types of flour roaster time independently influence and interaction of the water content, starch content, and crispiness. However, differences in the types of flour roaster with time independently affected only just the prtein content. Based on the results of this study, concluded that the treatment of type a2 Cassava flour (Manihot esculenta) and b3 roaster time (15 minutes) is chosen product with 3,27% moisture, 11,78% starch content, 39,81% protein content and volume development 670,85%. Keywords: the different types flour, flour roasting time and kemplang