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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Livestock and Animal Research AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Bantara Journal of Animal Science GEMBIRA (Pengabdian Kepada Masyarakat) PEDAMAS (Pengabdian Kepada Masyarakat) Communication in Food Science and Technology
Sarjana, Teysar Adi
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Optimization of The Proportion of Salted Egg in the Crackers Making Process in terms of Crispness, Nutritional Value, and Hedonic Bintoro, Valentinus Priyo; Pramesti, Gabriela Wina Ayu; Susanti, Siti; Rohmat, Yusup Nur Nur; Sarjana, Teysar Adi
Communication in Food Science and Technology Vol. 2 No. 1 (2023): Communication in Food Science and Technology, April Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i1.1267

Abstract

Crackers are one of the foods that are in demand by all circles of society. Salted egg crackers are an innovative product of egg crackers made from duck eggs. Salted egg crackers are made from duck eggs that are processed into salted eggs then mixed with tapioca starch and added with other spices to improve the flavor and nutritional content. This study aims to determine the effect of different proportions of salted eggs on the nutritional content, physical quality, and consumer liking of salted egg crackers. There are 5 treatments of different proportions of eggs, namely 0 g (To ), 62.5 g (T1), 125 g (T2), 187.5 g (T3), and 250 g (T4). The research method consists of experimental design, research procedures, parameter analysis and data analysis. The results of the analysis showed that the difference in the proportion of salted egg addition to salted egg crackers affects the levels of protein, ash, fat, and calories. The higher proportion of salted egg will make protein and ash levels increase, while fat and calorie levels decrease. Physical and hedonic analysis showed that the highest crispness and most preferred by panellists overall was found in the proportion of salted egg 125 g (T2). In conclusion, optimising the proportion of salted egg at 48% or 125 g of 387 g total dough produces good quality and crispy crackers.
Co-Authors Agus Setiadi Aji, Yohanes Tegar Arfianta, Wahyu Fajar Aura, Veronika Gisca Ananda Ayuningtyas, Ineke Biru, Dewi Tunjung Chaerunisya, Denyra Dwi Sunarti Edhy Sudjarwo Edjeng Suprijatna Eko Widodo Fadhlurrohman, Dzikrul Wafa’ Fatmawati, Eka Rizky Ghifara, Syarafina Khairunnisa, Rifa Kinasih, Rembulan Putri Laila, Nor Chanifah Luthfi Djauhari Mahfudz Mahfud , Lutfi Djauhari Maulina Handayani Ma’rifah, Binti Musafaah, Nabila Putri Mustofa, Fatmawati Nugrahaini, Ulyshikha Maulida Nurjanah, Anna Pramesti, Gabriela Wina Ayu Putra, Fahmi Fahrezi Ramadhan Putra, Hega Bintang Pratama Putri, Azzahra Chantika Rina Muryani Rohmat, Yusup Nur Nur Rositawati Indrati Salsabila, Mutiara Saputra, Muhammad Ricky Shihah, Hanna Dzawish Sibarani, Christian Daniel Simon Siswanto Imam Santoso Siti Susanti, Siti Sri Kismiati, Sri Sri Sumarsih Susanto, Nesha Anindya Syafitri, Annisa Noviyani Tantri, Puri Jauhari Amara Tas'a, Khansa Valentinus Priyo Bintoro Wahyuni, Nur Maulida Werdani, Riandhita Eri Widiastuti, Endang Wijanarko, Ghulanaldo Rayyan