KARAKTERISTIK KIMIA DAN AKSEPTABILITAS KERUPUK BERAS MERAH DENGAN PENAMBAHANTEPUNG WORTEL SUBSTANDAR

Marlan Hafidzi(1*), Ati Atul Quddus(2), Mardiana .(3)


(1) Universitas Garut
(2) Universitas Koperasi
(3) Universitas Garut
(*) Corresponding Author

Abstract


Red rice crackers are a type of snack made from red rice and tapioca, with additional nutrients derived from substandard carrots. Substandard carrots that can still be utilized include broken carrots, irregular sizes, post-harvest defects, and branched roots, which are processed into flour to facilitate their use. This research aims to determine the effect of the addition of carrot flour on the chemical properties, and acceptability of red rice crackers, and the best treatment based on chemical properties and acceptability. The method used is a Completely Randomized Design (CRD) single factor with treatments using red rice flour compared to carrot flour P1 (90%:10%), P2 (80%:20%), P3 (70%:30%), P4 (60%:40%). Based on the research results, the addition of carrot flour significantly affects the ash content, fat content, protein content, color, aroma, taste, texture, and total acceptance but does not significantly affect the water content and carbohydrate content. The best red rice crackers are obtained from treatment P1 (90% red rice flour: 10% carrot flour) with chemical values of water content 2.06% (db), ash content 3.16% (db), fat content 2.97% (db), protein content 9.65% (db), carbohydrate content 84.22% (db), and acceptability values of color 1.57 (very like), aroma 1.87 (very like), taste 1.53 (very like), texture 1.80 (very like), and total acceptance 1.47 (very like).


Keywords


Crackers, Red Rice, Carrot, Chemical Characteristics, Acceptability

Full Text:

PDF

References


Andrafarm. (2019). Tabel Komposisi Pangan Indoesia. https://m.andrafarm.com

BPS. (2021). Kapasitas Produksi Pertanian Pangan 2020. Badan Pusat Statistik Kabuppaten Garut.

BSN. (1996). SNI 01-4307-1996 Kerupuk Beras. Badan Standarisasi Nasional.

BSN. (2016). SNI 8272 : 2016 Kerupuk Ikan, Udang, Moluska. Badan Standarisasi Nasional.

Danawati, I. G. A. A., Jambe, A. A. G. N. A., & Ekawati, I. G. A. (2020). Pengaruh Perbandingan Tepung Beras Merah Pregelatinisasi dengan Terigu Terhadap Karakteristik Crackers. Jurnal Ilmu Dan Teknologi Pangan, 9(1), 56–64.

Febriani, V. D., Surjoseputro, S., & Suseno, T. I. P. (2013). Pengaruh Perbedaan Penambahan Konsentrasi Terhadap Sifat Fisikokimia dan Organoleptik Kerupuk Wortel. Jurnal Teknologi Pangan Dan GIzi, 12(1), 1–9.

Ibrahim, M. D., & Widiarto, S. (2019). Uji Tingkat Kesukaan Terhadap Keripik Bawang dengan Penambahan Daun Pepaya. Jurnal Culinaria, I(2), 46–60.

Karjo, S. K., Suseno, T. I. P., & Utomo, A. R. (2015). Pengaruh Proporsi Beras dan Maizena Terhadap Sifat Fisikokimia dan Organoleptik Kerupuk Puli. Jurnal Teknologi Pangan Dan GIzi, 14(1), 1–9.

Lidiyawati, R., Dwijayanti, F., S, N. Y., & Pradigdo, S. F. (2013). Mentel ( Permen Wortel ) Sebagai Solusi Penambah Vitamin A. Jurnal Ilmiah Mahasiswa, 3(1), 11–14.

Maureen, B., Surjoseputro, S., & Epriliati, I. (2016). Pengaruh Proporsi Tapioka dan Tepung Beras Merah Terhadap Sifat Fisikokimia dan Organoleptik Kerupuk Beras Merah. Jurnal Teknologi Pangan Dan GIzi, 15(1), 43–52.

Official Method of Analytical off The Assocition of Official Analytical. (2005). Arlington, Virginia USA:Association of Official Analytical Chemyst, Inc.

Rahmayani, Yaumi, N., & Agustini, F. (2017). Carbed (Carrot Bread) Sebagai Sayuran Instan untuk Anak Kekurangan VVitamin A. IRONS, 1–7.

Ridawati, & Alsuhendra. (2019). Pembutan Tepung Beras Warna Menggunakan Pewarna Alami dari Kayu Secang ( Caesalpinia sappan L.). Seminar Nasional Edusainstek, 409–419.

Rosiani, N., Basito, & Widowati. (2015). Kajian Karakteristik Sensoris Fisik dan Kimia Kerupuk Fortifikasi Daging Lidah Buaya(Aloe vera) dengan Metode Pemanggangan Menggunakan Microwave. Jurnal Teknologi Hasil Pertanian, 8(2), 84–98.

Santoso, U., Setyaningsih, W., Ningrum, A., Ardhi, A., & Sudarmanto. (2020). Analisis Pangan (Pertama). Gadjah Mada University Press.

Setyaningsih, D., Apriyanto, A., & Sari, M. P. (2010). Analisis Sensori Untuk Industri Pangan da Agro (Pertama). IPB Press.


Article Metrics

Abstract view : 9 times
PDF - 1 times

DOI: https://doi.org/10.26714/jpg.14.2.2024.32-42

Refbacks

  • There are currently no refbacks.


Copyright (c) 2024 Jurnal Pangan dan Gizi



Jurnal Pangan dan Gizi 
ISSN (print) 2086-6429 | 2086-6429  (online)
Organized by Department of Food Science and Technology, Universitas Muhammadiyah Semarang, Semarang, Indonesia
Published by Prodi Teknologi Pangan Universitas Muhammadiyah Semarang
W : https://jurnal.unimus.ac.id/index.php/JPDG 
E : jurnalpangan@unimus.ac.id, nurrahman@unimus.ac.id

Jumlah Pengunjung :

 View My Stats

 

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.