Albab, Septian Ulul (2015) Pengaruh Proporsi Tepung Mocaf dengan Ubi Jalar Oranye (Ipomoea batatas L. Var. Ase Jantan) dan Penambahan Baking Powder Terhadap Sifat Fisik Kimia Organoleptik Kerupuk Cekeremes. Sarjana thesis, Universitas Brawijaya.
Abstract
Cekeremes adalah kerupuk yang memiliki bentuk seperti ceker ayam dan memiliki teksur renyah serta rasa gurih, sehingga kerupuk ini bisa dikonsumsi sebagai camilan maupun makanan pendamping nasi. Kerupuk cekeremes yang ada di pasaran biasanya terbuat dari tepung gaplek dan ditambah dengan bumbu penyedap yang juga didalamnya terdapat pewarna sintetis agar membuat kerupuk cekeremes lebih diterima oleh masyarakat. Namun penggunaan pewarna sintetis berpotensi memberikan efek buruk bagi tubuh bila dikonsumsi terus menerus. Sehingga diperlukan adanya perbaikan serta pengembangan mutu dari kerupuk cekeremes yang sudah ada dengan bahan baku tepung mocaf dan pasta ubi jalar orange yang ditambahkan Baking Powder agar mendapatkan kerupuk yang renyah. Tepung mocaf memiliki warna yang putih, tidak apek dan kandungan pati yang tinggi.Ubi jalar oranye sendiri mengandung provitamin A yang digunakan sebagai sumber pewarna alami untuk meningkatkan warna dan nilai gizi kerupuk cekeremes. Sedangkan penambahan baking powder sendiri digunakan untuk membuat kerupuk mengembang dan renyah. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK). Faktor pertama adalah proporsi dari tepung mocaf : ubi jalar oranye (60 : 40, 50 : 50. 40 : 60) dan faktor kedua adalah konsentrasi baking powder (0,1%, 0,2%, 0,3%) dengan 3 kali ulangan. Perlakuan terbaik dipilih menggunakan metode Zeleny. Analisa data diuji dengan ANOVA, BNT, DMRT digunakan untuk melihat perbedaan antar perlakuan Hasil perlakuan terbaik kerupuk cekeremes berdasarkan uji organoleptik dengan proporsi tepung mocaf : ubi jalar oranye (60 : 40) dengan konsentrasi baking powder 0,1%. Sedangkan hasil perlakuan terbaik berdasarkan karakteristik kimia fisik dengan proporsi tepung mocaf : ubi jalar oranye (40 : 60) dengan konsentrasi baking powder 0,3%. Kerupuk cekeremes mentah ini memiliki karakteristik meliputi kadar air 6,62%, kadar pati 60,08%, kadar lemak 0,39% dan kadar total karoten 51,22%. Pruduk kerupuk cekeremes matang memiliki karakteristik meliputi kadar air 1,66%, kadar pati 58,62%, kadar lemak 12,63%, kadar total karoten 24,19%, daya kembang 35,59%, daya serap minyak 31,29%, daya patah 7,49%, kecerahan 60,37.
English Abstract
Cekeremes is a crackers which have shape like chiken’s claw, and crispy texture, also savory flavor, so this crackers can consume as a snack nor a rice companion food. Cekeremes crackers which circulate in the market usually made from cassava flour that added with seasoning flavour, which also consist syintetic color, in order to cekeremes crackers more accepted by society. Yet, syintetic color application is very dangerous for human body if consume continuously. So that it needs improvement and quality development of Cekeremes crackers existed. It needs substitution of gaplek flour with mocaf flour and orange sweet potato flour. Mocaf flour has characteristics such as white in color, not musty and high content of starch. Orange sweet potato flour itself contained provitamin A which can be used as a natural coloring agent to improve color and nutrition value of Cekeremes crackers. While baking powder addition is used for this crackers expand and crunchy. This research used Randomized Block Design. First factor is proportion of mocaf flour : orang sweet potato flour (60:40, 50:50 and 40:60) the second factor is concentration of baking powder (0.1%; 2%; 3%) with 3 times repetition. The best treatment is choosen by Zeleny Method, data analysis tested by ANOVA, BNT, DMRT used to identified the difference between each treatments. The result of the best treatment of Cekeremes crackers based on organoleptics test is the treatment using proportion of mocaf flour : orange sweet potato flour (60:40) with addition of baking powder concentration 0,1 %. While the best treatment based on physicochemical characteristics is Cekeremes crackers with mocaf flour : orange sweet potato flour proportion (40:60) and baking powder concentration 0.3%. The raw dough of Cekeremes crackers had physicochemical characteristics such as water content 6,62%, starch 60,08%, fat 0,39% and total carotene 51,22 %. Cekeremes crackers cooked product had physicochemical characteristics such as water content 1,66%, starch 58,62%, fat 12,63 %, total carotene 24,19%, expand ability 35,59%, oil adsorption ability 31,29%, tensile strength 7,49% and brightness 60,37.
Item Type: | Thesis (Sarjana) |
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Identification Number: | SKR/FTP/2015/177/051504133 |
Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
Depositing User: | Endang Susworini |
Date Deposited: | 24 Jun 2015 11:22 |
Last Modified: | 11 Mar 2022 14:09 |
URI: | http://repository.ub.ac.id/id/eprint/150064 |
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