PENGARUH PERBANDINGAN TEPUNG BIJI NANGKA DENGAN TERIGU DAN PENAMBAHAN BUBUR DAGING BUAH NANGKA TERHADAP MUTU CRACKERS (The Effect of Ratio of Jackfruit Seed Flour with Wheat Flour and Addition of Jackfruit Puree on Crackers Quality) - Juwita Tiarma Khatarina Lubis; Terip Karo-Karo; Era Yusraini (Jurnal Rekayasa Pangan dan Pertanian, 2018)
ABSTRACT The purpose of this research was to find the effect of ratio of jackfruit seed flour with wheat flour and addition of jackfruit puree on crackers quality. The study was performed by using factorial completely randomized block design with two factors i.e ratio of jackfruit seed flour with wheat flour (T) (20%:80%; 30%:70%; 40%:60%; and 50%:50%) and addition of jackfruit puree (N) (20 g; 40 g; 60 g; and 80 g). The parameters that analyzed were water content, ash content, fat content, crude fiber content, protein content, baking expansion, texture, organoleptic test of color, flavor, taste, and texture. The results showed that the ratio of jackfruit seed flour with wheat flour had a highly significant effect on water content, ash content, crude fiber content, protein content, baking expansion, texture, and organoleptic test of texture and had no significant effect on fat content, organoleptic test of color, flavor, and taste while the addition of jackfruit puree had a highly significant effect on water content, crude fiber content, baking expansion, texture, and organoleptic test of flavor and had no significant effect on ash content, fat content, protein content, organoleptics test of color, taste and texture. The interaction between the two factors had significantly affected crude fiber content and baking expansion. The best crackers was the T2N3 treatment i.e the ratio of jackfruit seed flour with wheat flour of (30%:70%) and addition of jackfruit puree of 60 g. Keywords: Crackers, Jackfruit Puree, Jackfruit Seed Flour, Wheat Flour ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung biji nangka dengan terigu dan penambahan bubur daging buah nangka terhadap mutu crackers. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri dari dua faktor yaitu perbandingan tepung biji nangka dengan terigu (T) (20%:80%; 30%:70%; 40%:60%; dan 50%:50%) dan penambahan bubur daging buah nangka (N) (20 g; 40 g; 60 g; dan 80 g). Parameter yang dianalisis adalah kadar air, kadar abu, kadar lemak, kadar serat kasar, kadar protein, daya mengembang, tekstur, nilai organoleptik, warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa perbandingan tepung biji nangka dengan terigu memberi pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat kasar, kadar protein, daya mengembang, tekstur, dan nilai organoleptik tekstur serta memberi pengaruh berbeda tidak nyata terhadap kadar lemak, nilai organoleptik warna, aroma, dan rasa sedangkan penambahan bubur daging buah nangka memberi pengaruh berbeda sangat nyata terhadap kadar air, kadar serat kasar, daya mengembang, tekstur, dan nilai organoleptik aroma serta memberi pengaruh berbeda tidak nyata terhadap kadar abu, kadar lemak, kadar protein, nilai organoleptik warna, rasa, dan tesktur. Interaksi antara kedua faktor memberi pengaruh berbeda nyata terhadap kadar serat kasar dan daya mengembang. Formulasi crackers terbaik terdapat pada perlakuan T2N3 yaitu perbandingan tepung biji nangka dengan terigu (30%:70%) dan penambahan bubur daging buah nangka 60 g.   Kata Kunci : Bubur Daging Buah Nangka, Crackers, Tepung Biji Nangka, Terigu