Karakteristik Kimia dan Organoleptik Kerupuk Daging dengan Penambahan Tepung Tapioka dan Waktu Pengukusan Berbeda
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Date
2021-07-31
Journal Title
Journal ISSN
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Publisher
Wiwiek Yuniarti Costa, Fitri M Manihuruk
Abstract
The study aimed to determine the chemical and organoleptic characteristics of beef crackers on different interaction of adding tapioca flour and steaming times. In processing the beef crackers, there were three compositions of tapioca flour, in which 800 g, 1000 g and 1200 g respectively, and then each of them was steamed for two various of times, in which 90 minutes and 120 minutes. The beef crackers were observed its chemical characteristics (water content, ash content, protein content, fat content, and carbohydrates content) and organoleptic characteristics (hedonic quality test on color and crispness, and hedonic test on taste). The results showed that the variations in adding tapioca flour and steaming time had significantly difference on water content, ash content, carbohydrates content, taste, color and crispness of the beef crackers, though they had insignificant difference on the protein and fat content. The addition of tapioca flour was able to increase on the water content, ash content, fat content, carbohydrates content, taste, color and crispness of the crackers, while the protein content tended to decrease. Moreover, the longer steaming time could increase on water content, fat content, taste and crispness of the crackers, while the protein content, ash content, carbohydrates content and color tended to decrease. The beef crackers were given treatment on adding 1200 g of tapioca flour and 120 minutes of steaming time produced crackers that contained the highest number of protein and carbohydrate, and they had a very good value of taste, yellowish and crispness.
Description
Penelitian ini bertujuan mengetahui karakteristik kimia dan organoleptik kerupuk daging dengan interaksi perlakuan penambahan tepung tapioka dan waktu pengukusan yang berbeda. Penambahan tepung tapioka dengan komposisi berbeda (800 g, 1000 g dan 1200 g) dan lama waktu pengukusan berbeda (90 menit dan 120 menit) dilakukan pada pembuatan kerupuk daging. Kerupuk daging yang dihasilkan diamati karakteristik kimia (kadar air, kadar abu, kadar protein, kadar lemak, dan karbohidrat) dan organoleptik (uji mutu hedonik pada warna dan kerenyahan serta uji hedonik pada rasa). Hasil analisis menunjukkan bahwa variasi penambahan tepung tapioka dan waktu pengukusan berpengaruh nyata terhadap kadar air, kadar abu, karbohidrat, rasa, warna dan kerenyahan kerupuk daging, namun tidak berpengaruh nyata pada kadar protein dan lemak kerupuk daging. Penambahan tepung tapioka mampu meningkatkan kadar air, kadar abu, kadar lemak, karbohidrat, rasa, warna dan kerenyahan kerupuk daging, sedangkan kadar protein kerupuk cenderung menurun. Waktu pengukusan yang semakin lama mampu meningkatkan kadar air, kadar lemak, rasa dan kerenyahan kerupuk daging, sedangkan kadar protein, kadar abu, karbohidrat dan warna cenderung menurun. Kerupuk daging dengan penambahan tepung tapioka 1200 g dan lama pengukusan 120 menit menghasilkan kerupuk dengan kandungan protein dan karbohidrat tertinggi serta rasa dengan nilai sangat suka, warna putih kekuningan dan nilai kerenyahan yang baik.
Keywords
Research Subject Categories::F Plant production/Produksi Tanaman