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All Journal Vegetalika Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati JURNAL ILMU PERTANIAN AGRIVITA, Journal of Agricultural Science Jurnal Penelitian Karet Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Penelitian Pertanian Terapan Pro Food JMM (Jurnal Masyarakat Mandiri) Biosaintifika: Journal of Biology & Biology Education Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmu Ilmu Agribisnis: Journal of Agribusiness Science BIOEDUSAINS: Jurnal Pendidikan Biologi dan Sains AGRITEKNO, Jurnal Teknologi Pertanian Agroteknika Agro Bali: Agricultural Journal Jurnal Abdi Insani Jurnal Triton Wahana Peternakan Bioscientist : Jurnal Ilmiah Biologi Unram Journal of Community Service (UJCS) Jurnal Akademika Kimia JURNAL AGROINDUSTRI HALAL Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Teknologi dan Industri Pertanian Indonesia National Multidisciplinary Sciences Journal Of Agribusiness, Social and Economic AGRIC
Maria Marina Herawati
Universitas Kristen Satya Wacana
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Journal : Pro Food

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Perbandingan Komposisi Tepung Ubi Jalar Cilembu (Ipomoea batatas L.) dengan Tepung Terigu Terhadap Kualitas Krekers Harefa, Thessalonika Elberta; Herawati, Maria Marina
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.388

Abstract

Crackers are a type of biscuit whose manufacture requires a fermentation process or not, as well as going through a lamination process to produce a flat shape and when broken the cross-section appears layered. The main ingredient in making crackers is wheat flour. With increasing prices and limitations in importing, local flour is needed which can help reduce the use of wheat flour and one of them is Cilembu sweet potato flour. This study aimed to determine the effect of the composition of Cilembu sweet potato flour (Ipomoea batatas L.) and wheat flour on the quality of crackers produced. The research method used was Randomized Block Design with 5 treatments, namely 100%T (use of 100% wheat flour), 25%U (use of 25% Cilembu sweet potato flour: 75% wheat flour), 50%U (use of 50 % Cilembu sweet potato flour: 50% wheat flour), 75%U (use of 75% Cilembu sweet potato flour: 25% wheat flour) and 100%U (use of 100% Cilembu sweet potato flour). The results showed that the substitution of wheat flour with Cilembu sweet potato flour had no significant effect on ash content, moisture content, carbohydrate content, and fat content. However, it had a significant effect on carotenoid content and protein content. The cracker produced also did not contain E. coli. The benefit of this research is that it can be an innovation and increase the use of local flour.
Co-Authors Adella Natasha Alfred Jansen Sutrisno Andre Agusta Andreas Binar Aji Sukmana Andree Wijaya Setiawan Anggrayni, Puteri Ayu Valentina Ayu Valentina Aziz Purwantoro Aziz Purwantoro Bangkit Lutfiaji Syaefullah Bayu Nuswantara Bayu Setyaji Bistok Hasiholan Simanjuntak Chrismita B. Lusihanne Clement Panji Dinda Sukma Wibowo Djoko Murdono Dwi Haryono Dwi Septian, Bagas Dyan Yulianti Ebit Eko Bachtiar Elizabeth B.E Kristiani Elizabeth Betty Elok Kristiani Endang Pudjihartati Endang Sulistyaningsih Exvaricha Exvaricha Farid Maulana Fransisca Mareta Kurnia Sari Harefa, Thessalonika Elberta Hendrik Johannes Nadapdap Herry Susanto Ivan Tjahja Pranata Jayanti, Ruth Meike Jennifer Larisa Liem Jonathan Galih Raka Kusuma Kezia Natalia Kirani, Devi Kusuma, Jonathan Galih Raka Lestari, Dyah Aring Hepiana Lim, Intan Junita Liska Simamora Maria Maria Maria Maria Maria Melycorianda H. Ndapamuri Natalia, Kezia Natallie Whihel Mita Ndruru, Celvia Carlinawati Ni Putu Vidia Tiara Timur Ni Putu Vidia Tiara Timur Novinanto, Antonius Nugraheni Widyawati Pangaribuan, Armando Beresman Purwoko, Agus Putri, Anindya N Rastosari A Sabrina Ayu Sari Setiyowati Sembiring, Etimanta Pratama Septiandhani, Anugraheni Setiyani, Catur Simanjuntak, istok Hasiholan Simarmata, Elvi Fitriani Sri Kasmiyati Suprayogi, Syahtian Suprihati Suprihati Suwijiyo Pramono Suwijiyo Pramono Theresa Dwi Kurnia Tinjung Mary Prihtanti Titaley, Naning Restiani Vincentia Irene Meitiniarti Yayi Suryo Prabandari Yoga Aji Handoko Yohanes Hendro Agus Yohanes Hendro Agus Yohanes Hendro Agus yulaekhah, siti Yuliana Pratiwi Asti Yuliawati Yuliawati Zebrina Alfacesara Dewayanti