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Sartika Maranata Lumbangaol
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Engineering

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Formulation of Simulation Crackers from Melinjo (Gnetum gnemon L.) and Papaya Leaf Extract Sartika Maranata Lumbangaol; Terip Karo-Karo; Herla Rusmarilin
Jurnal Rekayasa Pangan dan Pertanian Vol 3, No 3 (2015): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The purpose of this study was to determine the effect ratio of melinjo leaf extract with papaya leaf extract on the quality of simulation crackers. This study used non factorial completely randomized design i, e: ratio of melinjo leaf extract with papaya leaf extract (E) (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%, 50%:50%). The analyzed parameters were moisture content, ash content, β-carotene content, tanin content, texture, and sensory test (color, flavor, taste, and crispness). The ratio of melinjo leaf extract with papaya leaf extract gave significant effect on moisture content, ash content, β-carotene content, tanin content and sensory test of taste. The best composition which gave the best quality on melinjo simulation crackers was the ratio 50%:50% of melinjo leaf extract and papaya leaf extract. . Keywords : Melinjo, papaya leaf extract, simulation crackers.
Co-Authors Herla Rusmarilin Terip Karo-Karo