ESTD PERPUSTAKAAN UNTAD
ESTD PERPUSTAKAAN UNTAD
| JudulKARATERISTIK KIMIA DAN SENSORIS KERUPUK JAGUNG (Zea Mays L.) PADA BERBAGAI RASIO TEPUNG JAGUNG DENGAN TEPUNG TERIGU |
| Nama: ALFIANI A.A DJUGA |
| Tahun: 2022 |
| Abstrak Alfiani A.A Djuga (E28116266) Chemical and sensorical characteristics of corn crackers (zea mays l.) In various ratio of corn flour to wheat flour (Supervised by Abdul Rahim, 2022). Crackers are a type of snack that is favored by almost all levels of society in Indonesia, both as a snack and as a side dish to increase appetite. The addition of corn is expected to add nutritional value to corn crackers. The purpose of this study was to determine the ratio of corn flour and wheat flour that gave the best chemical properties to corn crackers. To find out what percentage of the ratio of corn flour and wheat flour in the manufacture of corn crackers that can produce the most preferred crackers, the panelists carried out a sensory test. The research was carried out in two places, namely in Ampana, Tojo Una-Una Regency, for one month for processing corn into crackers and two months for sensory chemical analysis to be carried out at the Agroindustrial Laboratory, Faculty of Agriculture, Tadulako University in Palu City, Central Sulawesi. This study used a completely randomized design (CRD) method with 7 treatments and each treatment was repeated 3 times so that there were 21 trials. The results showed that corn crackers with the addition of wheat flour with ratios of 0%, 10%, 20%, 30%, 40%, 50%, 60%, had significantly different effects (P<0.05) on chemical and sensory characteristics. on corn crackers. |