Jurnal Teknologi Pangan
Vol 10, No 2 (2016): REKAPANGAN

SIFAT FISIKOKIMIA DAN ORGANOLEPTIK KERIPIK SIMULASI TALAS (KAJIAN PROPORSI TALAS:TEPUNG TAPIOKA DAN PENAMBAHAN NaHCO 3)

JURNAL TEKNOLOGI PANGAN, Rosida (Unknown)
JURNAL TEKNOLOGI PANGAN, Jariyah (Unknown)
O.W, Pamungkas (Unknown)



Article Info

Publish Date
29 Mar 2017

Abstract

ABSTRAKKeripik simulasi adalah keripik yang dibuat dari bahan baku tepung melaluiproses pengadonan tepung, pembuatan lembaran tipis, pencetakaan lembaran danpenggorengan Penelitian ini bertujuan untuk mempelajari pengaruh proporsitalas:tapioka dan penambahan Natrium Bikarbonat sehingga diperoleh produk yangbermutu dan dapat diterima oleh konsumen.Penelitian ini menggunakan RancanganAcak Lengkap (RAL) dengan dua faktor, faktor pertama adalah proporsi talas:tapiokayaitu (90:10), (80:20), (70:30) dan faktor kedua adalah konsentrasi Natrium Bikarbonat1%; 2% dan 3% dan masing-masing faktor diulang sebanyak tiga kali. Hasil analisismenunjukkan perlakuan terbaik proporsi talas:tapioka (80:20) dengan penambahanNaHCO3 2% yang menghasilkan keripik simulasi talas dengan kadar air 11,27%, pati52,38%, serat kasar 2,39%, rendemen 62,57%, volume pengembangan 143,33, dayapatah 2,92 N/cm2. Hasil uji hedonik menunjukkan total ranking kerenyahan 79 (suka),warna 80 (suka), dan rasa 71 (agak suka).Kata kunci : talas, tapioka, NaHCO3, ebi, keripik simulasiABSTRACTChips Simulation is chips Made From raw material powder through process ofkneading flour, Thin Sheet Making, pencetakaan Gazette and frying Research Singeraims to review study the effect of the proportion of taro: tapioca and disposals Sodiumbicarbonate so Products Quality and can be received by customer. The singerresearch using completely randomized design (CRD) with prayers factors, first factor isthe proportion of taro: Namely tapioca (90:10), (80:20), (70:30) And the second factoris the concentration of sodium bicarbonate 1%; 2% and 3% and each factor wasrepeated three times. Best treatment analysis showed the proportion of taro: tapioca(80:20) with disposals NaHCO3 2% The yield taro chips Simulation with air content of11.27%, 52.38% starch, crude fiber 2.39%, the yield of 62.57% Volume development143.33, broken power of 2.92 N / cm2. Hedonic test results show ranked numberkerenyahan 79 (Suka), color 80 (Suka), and taste 71 (Kinda Like).Keywords: taro, tapioca, NaHCO3, dried shrimp, chips Simulation

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Journal Info

Abbrev

Publisher

Subject

Agriculture, Biological Sciences & Forestry Computer Science & IT

Description

Jurnal Teknologi Pangan is one of Food Technology Journal in Indonesia managed by Department of Food Technology at UPN Veteran East Java. This journal has been published since 2007 and registered with ISSN 1978-4163, ISSN 2654-5292 (Online). Recently, Jurnal Teknologi Pangan begin to be upload ...