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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Berta Patrisiya
Food Science and Technology Department, Faculty of Engineering. Universitas Pembangunan Nasional “Veteran” Jawa Timur. Surabaya. Indonesia,
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

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Study of the Preference Value of High-Fiber Crackers: Study of the Preference Value of High Fiber Crackers Berta Patrisiya; Dedin Finatsiyatull Rosida; Luqman Agung Wicaksono
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.357

Abstract

Crackers are a type of biscuit made from hard dough that has been fermented. They are flat, have a salty taste, have a crunchy texture, and have layers when broken. Fermentation time influences the product's appearance, aroma, and nutritional quality. The Indonesian population does not consume enough fiber, which can increase obesity rates. Dietary fiber is contained in mocaf flour, red bean flour, and rice bran. The research aims to determine the proportion of wheat flour, mocaf flour, red bean flour, and rice bran with variations in fermentation time, on the preference value of crackers. This research used a Completely Randomized Design (CRD), arranged factorially with 2 factors. Factor I is the ratio of wheat flour, mocaf flour, red bean flour, and rice bran 70:21:4.5:4.5; 70:15:7.5:7.5; and 70:9:10.5:10.5. Factor II fermentation time 20 minutes; 40 minutes; and 60 minutes. The best treatment is crackers with a ratio of 70:21:4.5:4.5 with 40 minutes of fermentation. It has a color score of 3.38 (brownish yellow), an aroma score of 3.36 (normal), a taste score of 3.40 (normal), and a texture score of 3.36 (normal).
Co-Authors Dedin Finatsiyatull Rosida Luqman Agung Wicaksono