UJI ORGANOLEPTIK KERUPUK SUSU DENGAN PENAMBAHAN TEPUNG TAPIOKA

  • sari Universitas Islam Balitar
  • opi ari Universitas Islam Balitar
  • Rahmawati Universitas Islam Balitar
Abstract views: 9 , PDF downloads: 0
Keywords: Organoleptic Test, Milk Crackers, Tapioca Flour

Abstract

This The purpose of this study was to determine the effect of mixing tapioca flour on organoleptik test (color,taste,aroma,crispness) on cow’s milk crackers.

The research method is an experiment a completely randomized design (CRD) with a unidirectional pattern. The treatment in this study was the use of tapioca flour on cow’s milk which consisted of 5 treatment, namely the addition of 750 gr, 700 gr, 650 gr, 600 gr where each treatment was repeated 5 times.

The results of this study were the organoleptic effect of tapioca flour and the addition of cow’s milk on the resulting milk crackers, namely the best treatmen was the color in the treatment (P3) yellowish white, the taste in the treatment (P4) did not taste milky, the aroma in the treatment (P4) was quite milky, The crispness in treatment (P4) was quite crunchy. However, it is better to make cow's milk crackers by mixing tapioca flour more so that the taste and aroma of cow's milk crackers are better. From the conclusion for P3 treatment (with the addition of 700gram tapioca flour).

Downloads

Download data is not yet available.

References

Agusri Ramadhana dan Ekwan Sabar Rantas.2017. Pengaruh Penggunaan Berbagai Variasi Komposisi Tepung dan Jenis Susu Terhadap Mutu Kerupuk Susu. Universitas Dehasen Bengkulu.

Eniza,Saleh. 2004. Dasar Pengolahan Susu dan Hasil Ikutan Ternak. Universitas Sumatra Utara. Sumatra Utara.

Husein,Umar.(2003).Metode Riset Perilaku Konsumen Jasa. Ghalia Indonesia. Jakarta.

Khotimah.2009. Analisis Pemasaran Susu Segar.Kabupaten Klaten.

Muhamad Fauzi. 2012. Praktek Produksi Pembuatan Kerupuk Susu
“Milk Cracker”. Surakarta: Universitas Sebelas Maret, Fakultas
Pertanian, Program Studi Diploma III Teknologi Hasil Pertanian. Surakarta.

Sri Haryati,Dewi. 2019. Karakteristik Fisiokima dan Organoleptik Kerupuk Substitusi Susu dan Tepung Tapioka dengan Metode Cair. Program Studi Teknologi hasil Pertanian Universitas Semarang. Pengembangan Rekayasa dan Teknologi, Vol 15, No.1.

Wahyono,R dan Marzuki,2014. Pembuatan Aneka Kerupuk . Penebar Swadya. Jakarta
Published
2021-11-17
How to Cite
Dwi Sari, A., ari kustanti, N. opi, & Rahmawati, R. Y. (2021). UJI ORGANOLEPTIK KERUPUK SUSU DENGAN PENAMBAHAN TEPUNG TAPIOKA. AVES: Jurnal Ilmu Peternakan, 15(1), 8-15. Retrieved from https://ejournal.unisbablitar.ac.id/index.php/aves/article/view/1845
Section
Articles

Most read articles by the same author(s)

1 2 > >>