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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian
Rosida Rosida
Prodi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran”
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Effect of The Proportion Of Wheat Flour: Fermented Jali Flour And Additional NahCo3 on Physical, Chemical and Organoleptic Characteristics of Crackers Intan Tri Oktarini; Rosida Rosida; Luqman Agung W
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 9 No 2 (2022)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v9i2.3235

Abstract

Jali flour can be used as a substitute for flour in crackers to reduce the use of wheat in Indonesia. The purpose of this study was to determine the effect of the proportions of wheat flour: fermented jali flour and the addition of NaHCO3 on the properties of crackers and to obtain the best treatment based on physical, chemical and organoleptic properties. The design of this study was a completely randomized design (CRD) with two factors, namely the proportion of wheat flour: fermented jali flour (70:30; 60:40; 50:50) and the addition of NaHCO3 (0.25; 0.5; 0.75) %. The best treatment with the proportion ratio of wheat flour: fermented jali flour 70:30 with the addition of 0.75% NaHCO3, 4.71% moisture content, 1.94% ash content, 7.45% protein content, 6.84% fat content, carbohydrates 79.06%, amylose content 6.35%, expansion 69.98%, crispness 254.33%, taste score 3.8 (like), texture 3.6 (like), taste 3.6 (like) and color 3.7 (like).
Co-Authors Intan Tri Oktarini Luqman Agung W