FORTIFIKASI TEPUNG KULIT MELINJO SEBAGAI PEWARNA ALAMI PADA PEMBUATAN KERUPUK SINGKONG

Sri Wahyuni (Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar)
Muhammad Rais (Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar)
Ratnawaty Fadilah (Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar)

Jurnal Pendidikan Teknologi Pertanian
Vol 3, No 2 (2017): Agustus

This study aims to identify the enhancement of cassava chips quality after the samples were added with flour made of Gnetum gnemons rind based on the data obtained from a number of panelists. The research employs CRD (Completely Randomised Design) method. The parameters tested were the level of colour, of aroma, of crispness, and of bitterness. It revealed that adding cassava flour affects the water content, the protein, the fiber, and the antioxidant. The most favourable fortification was the treatment A (combining 500gram of manioc flour porridge and 10% GnetumGnemonrind flour) with 2,6 % of water, 4.07% of protein, 6.4% offiber, and 62.73% of antioxidant.