PENGARUH PENAMBAHAN TEPUNG KACANG HIJAU TERHADAP SIFAT ORGANOLEPTIK DAN KADAR AIR JAJAN KERAKI
Background: One of the disease is a deficiency of Protein Energy Deficiency,
in the province West Nusatenggara as much as 46.7% of the population below the
minimum requirement of energy consumption and 36.6% of the population below the
minimum requirement of protein consumed. Keraki is one of Lombok traditional
snacks made from glutinous rice and palm sugar, viewed from the manufacture
keraki less protein, to increase the protein content, the addition of green
bean flour to increase the protein content keraki pocket. This study is
to investigate the effect of green bean flour on the organoleptic properties
and water content keraki snack. Methods: This study used a design
completely randomized design (CRD) with one factor is the addition of green
bean flour with five treatments. This research was conducted in the Laboratory
of Food Technology of the Department of Nutrition Health Polytechnic Mataram
for the manufacture of products and organoleptic test, while for the moisture
test performed at the Laboratory of Food Biochemistry Faculty of Food
Technology, University of Mataram, which is then analyzed using Analysis Of
Variance (One Way ANOVA) was followed by a test Tukey. Results: The
addition of green bean flour did not significantly affect the color, smell and
texture of keraki snack (p>0.05), but significantly affect the flavor keraki
snack (p<0.05). Keraki snack with t5 treatment (45%) have the most favored
flavor panelists with 4.44 scale (like), addition of green bean flour in keraki
snack not significantly affect the water content of keraki snack (p>0.05).
Water content keraki snack ranged between 9,18% to 10,27%. Conclusion:
The addition of green bean flour did not significantly affect the color, smell
and texture of keraki snack (p>0.05), but significantly affect the flavor
keraki snack (p<0.05). The addition of the green bean flour in keraki snack
not significantly affect the water content of the keraki snack (p>0.05). Keywords:
Green beans flour, Keraki snack, Water content. I Gde Narda
Widiada1) . I Ketut Swirya Jaya1) dan Nurul Lasmini1)
(1Dosen Jurusan Gizi Poltekkes Kemenkes Mataram Mataram,2Alumni
Jurusan Gizi Mtr)
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