Main Article Content
Abstract
Sweet potato is a food plant group that is most widely cultivated as an agricultural commodity with carbohydrate sources. The carbohydrate and starch content of orange sweet potato allows the material to be processed into flour and substitutes tapioca flour in the manufacture of garlic cracker products. The purpose of this study was to analyze the physical properties of orange sweet potato flour as a substitute for making onion crackers, determine the best formulation by adding orange sweet potato flour to the onion cracker product, and analyzing the effect of adding orange sweet potato flour to the preference level of panelists for onion cracker products. The research design used in the study consisted of 4 types of formulations with the addition of 0%, 10%, 20% and 30% tapioca flour. Tests carried out on onion crackers substituted for orange sweet potato flour were water content test, ash content test, and organoleptic test. The results showed that the orange sweet potato flour had the characteristics of an orange color, a distinctive aroma of orange sweet potato, and a smooth texture. The best formulation is the addition of orange sweet potato flour as much as 10% (F1) with a moisture content value of 5%, an ash content of 2.3%, and Preferred by panelist (total score 15.56). The addition of orange sweet potato flour to garlic cracker products affected the panelists' preference for color and aroma, but did not affect the taste and texture of onion crackers.
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References
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References
DAFTAR PUSTAKA
Dhani, A. U. (2020). Pembuatan Tepung Ubi Ungu Dalam Upaya Diversifikasi Pangan Pada Industri Rumah Tangga UKM Griya Ketelaqu di Kelurahan Palangan Kecamatan Gunungpati Kota Semarang. Jurnal Agribisnis dan Sosial Ekonomi Pertanian, Vol. 5 No.1.
Humairah, U., Elida, E., & Gusnita, W. 2018. Pengaruh Substitusi Tepung Ubi Jalar Orange Terhadap Kualitas Cookies. E-Journal Home Economic and Tourism, 14(1).
Kartini, I. 2006. Pengaruh Lama Pengeringan dan Variasi Perbandingan Formula Terhadap Karakteristik Kerupuk Tiras. Skripsi Jurusan Teknologi Pangan, Universitas Pasundan, Bandung
Kautsary, K. A., Putri, W. D. R. dan Widyastuti, E. 2015. Pengaruh Suhu dan Lama Annealing Terhadap Sifat Fisikokimi Tepung Ubi Jalar Orang (Ipomea batatas L.) VArietas Beta 2. Jurnal Pangan dan Agroindustri. 3(2): 693 – 700.
Lestari, Y. 2012. Proses Produksi Kerupuk Wortel. Surakarta: Universitas Sebelas Maret.
Meliawati, A. 2019. Pengaruh Perbandingan Tepung Talas Bogor (Colocasia Esculenta L. Schott) Dengan Tepung Ubi Jalar Oranye (Ipomea Batatas L) Dan Waktu Fermentasi Terhadap Karakteristik Crackers Sayuran. Bandung: Universitas Pasundan.
Yeni, W. I. 2014. Pengaruh Substitusi Tepung Ubi Jalar (Ipomoea batatas) Terhadap Kualitas Putu Ayu. Padang: Universitas Negeri Padang.
Nasiru, N. (2014). Teknologi Pangan Teori Praktis dan Aplikasi. Yogyakarta, Graha Ilmu.
Purwanti, H. 2011. Inovasi Pembuatan Kerupuk Bawang Dengan Substitusi Tepung Kentang Hitam [PhD Thesis]. Universitas Negeri
Simamora, A., Julianti, E., & Sinaga, H. (2020). Pemanfaatan Pati, Tepung, Dan Serat Ubi Jalar Orange Dalam Pembuatan Roti Kaya Serat. Agrointek, 14(2), 157–168.
Sukerti N, Damiati, Marsiti C. (2013). Pengaruh Modifikasi Tiga Vaarietas Tepung Ubi Jalar dan Terigu Terhadap Kualitas dan Daya Terima Mie Kering. J. Sains dan Teknologi 2(2): 231-237.
Winarno, F. G. 2008. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta.
Yeni, W. I. 2014. Pengaruh Substitusi Tepung Ubi Jalar (Ipomoea batatas) Terhadap Kualitas Putu Ayu. Padang: Universitas Negeri Padang.