Nawansih, Otik and Rangga, Azhari and Nurdjanah, Siti and Putri Ernani, Anggi (2020) Substitusi Tepung Onggok Terfermentasi Dalam Pembuatan Crackers (Substitution Of Fermented Cassava Baggase Flour In Cracker Processing). Majalah TEGI (Teknologi Agroindustri), 12 (1). ISSN 2085-6067 (Submitted)

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Solid residue form tapioca industry (baggase) has not been fully utilized as food source. The aim of this research was to substitute wheat flour with fermented cassava baggase flour to produce crackers having good sensory properties, and in accordance with the Quality Standard of Biscuit SNI 2973-2011. The experiment was arranged in a Complete Randomized Block Design (CRBD) with 4 replications. The treatment consisted of 6 levels of fermented cassava baggase flour substitation which were 0% (w/w); 5% (w/w); 10% (w/w); 15% (w/w); 20% (w/w) and 25% (w/w). The crackers’s dough was formed and baked, then sensory test wasconducted for texture, flavor, color, aroma and overall acceptance. The data were analysed by ANOVA and then continued tested using Contrast Orthogonal test. The results showed that the crackers with the substitution 5% of fermented cassava baggase flour had the best treatment. This crackesrs had texture score of 3.89 (crispy), flavor of 3.59 (like), color of 3.76 (like), aroma of 3 ,52 (like), overall acceptance of 3,66 (like) and contained 1.97% of moisture, 1.98% of ash, 7.28% of protein, 15.23% of fat, 73.54 of carbohydrates and total dietary fiber of 7,30%. Crackers with the best treatment applied on fermented baggase flour from tapioca industry had the same sensory properties as crackers with substitution of fermented laboratory prepared baggase flour.

Item Type: Article
Uncontrolled Keywords: Crackers, Fermented bagasse cassava flour, Sensory properties
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: Ir Otik Nawansih MP
Date Deposited: 29 May 2020 06:54
Last Modified: 29 May 2020 06:54

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