Nafsiah, Ibdatin and Rizal, Samsul and Koesoemawardani, Dyah and Suharyono, Suharyono (2022) KARAKTERISTIK SENSORI DAN KIMIA TORTILLA CHIPS DENGAN PENAMBAHAN TEPUNG CANGKANG RAJUNGAN (Portunus Pelagicus). JURNAL AGROINDUSTRI BERKELANJUTAN, 1 (2). pp. 306-315. ISSN 2828-8513

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Tortilla chips are corn based snacks that have low calcium levels, so it is necessary to add crab shell flour to increase the calcium content of Tortilla chips. This study aims to determine the effect of the addition of crab shell flour formulation on the sensory and chemical characteristics of Tortilla chips and to determine the best formulation for adding crab shell flour in the making of Tortilla chips. The method used was Completely Randomized Block Design (CRBD) with a single factor using 6 levels of addition of crab shell flour, namely P0 (0% crab shell flour), P1 (2.5% crab shell flour), P2 (5% crab shell flour), P3 (7.5% crab shell flour), P4 (10% crab shell flour), and P5 (12.5% crab shell flour). This research consists of the process of making crab shell flour, making Tortilla chips, sensory testing, and chemical testing to get the best treatment. The data obtained were analyzed statistically using the Barlett test, Tukey test, ANOVA test and the Honest Significant Difference (HSD) test at the level of 5%. The results of this study showed that the best addition of crab shell flour was treatment P4 (10% crab shell flour) with the sensory characteristics was brownish yellow color (2.97), texture very crunchy (3.74), taste very likely (3.71), smell like (3.10), overall acceptance very like (3.71). The chemical characteristics obtained was water content 2.59 %, ash content 7.07%, protein content 5.94%, fat content 29.17%, and calcium content 91.78 mg/100g.

Item Type: Article
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: SAMSUL RIZAL
Date Deposited: 28 Oct 2022 01:53
Last Modified: 28 Oct 2022 01:53

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