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All Journal JURNAL PERTANIAN JURNAL AGROINDUSTRI HALAL Karimah Tauhid
Nurlaela, Raden Siti
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Neuroscience Social Sciences Veterinary

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Journal : JURNAL AGROINDUSTRI HALAL

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Karakteristik Kimia dan Sensori Crackers dengan Penambahan Tepung Campolay (Pouteria campechiana) dan Teping Ikan Teri Nasi (Stolephorus sp) Setiawati, Indri; Novidahlia, Noli; Nurlaela, Raden Siti
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 1 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i1.10118

Abstract

ingredients can be added to the manufacture such as campolay flour and ground wheat flour to increase the nutritional content of the crackers. This study aims to make crackers with the addition of campolay flour and rice anchovy flour as a form of food diversification and to find the selected formulation from the ratio of wheat flour: campolay flour: rice anchovy flour. This study used a completely randomized design (CRD) with one treatment factor, namely the ratio of wheat flour : campolay flour : anchovy flour (80:15:5), (70:20:10), (60:25:15), ( 50:30:20). Product analysis includes chemical analysis of water content, acid insoluble ash content, and protein content as well as sensory and hedonic quality tests as a determinant of selected products. The selected treatment was then subjected to further chemical analysis including calcium levels and beta-carotene levels. Data analysis and research used (ANOVA) with Duncan's further test with a 95% confidence interval. The results showed that the selected crackers were treated with a ratio of wheat flour: campolay flour: anchovy flour (70:20:10) with a quality that did not smell of campolay flour, smelled of anchovy rice flour, had a yellow color, had a textured crunchy and salty taste. Crackers had a moisture content of 4,89%, acid insoluble ash content of 0,11% and protein content of 13,28%, an average calcium content value of 4339,19 mg/100g and an average value of beta-carotene content of 1,015 mg/kg
Co-Authors Achyari, Ikbar Imami Adha, Siti Aulia Adinda, Aisyah Aisha, Puteri Salsabilla Alsya Salwa Fadhillah Amalia, Faridah Dieni Amanah, Lisania Aminullah Aminullah, Aminullah Audrey, Nur Azizah Azmi, Fadhila Nurul Costa, Arkanjela Zirlany Da Dewi Rosmayanti, Dewi Distya Riski Hapsari Erna Puspasari Fadlika, Chaira Fahreza, Fadhil Gusta Fitrilia, Tiana Handayani, Delis Handayasari, Faridah Indriani Intan Kusumaningrum Januar, Dini Khoerunnisa, Nurul Kurniawan, M. Fakih LIA AMALIA Malik, Zein Kafin Mandira, Mugi Tyas Meilani, Almanda Muhammad Cahyo Prakoso Muhammad Dirga Febrian Mustika Rahmaniah Muttaqin, Faiz Zaenal Najma, Siti Niken Pramesti Noli Novidahlia Noordianty, Andina Syita Noviana, Fira Pajrin, Ajriani Dainita Permana, Algiffari Aryansyah Pribadi, Moch. Fadlal Islamay Puspa, Nurkania Kresna Putri, Mia Karmeliana Putri, Sahila Aulia Putri, Syabanaila Rachmalia, Dita Rahma, Anisa Aulia Rahmah, Siti Nur Saidah Rahmani, Alifia Ramadhanti, Fairuz Irdina Rosy Hutami Ruhiya, Fajar Salsabila Saniyya, Ashila Nasyadhiya Saryono, Zunesha Puspa Setiawati, Indri Shafa, Putri Shaliha, Pramadita Amila Siti Aminah Siti Nurhalimah Sukmaningrum, Devitri Syaban, Muhammad Haekal Syafir, Erlin Julia Syalsa Dania Putri Utama, Naufal Saputra Wahyuni, Aulia Dinda Wisnu, Danu Wulandari, Fifi Yulia Yatman, Andri