Pengaruh Penambahan Jamur Tiram Putih (Pleurotus oestreatus) dan Tepung Tapioka Terhadap Sifat Organoleptik Kerupuk

Authors

  • Anisa Nur Baitirahman Universitas Ahmad Dahlan
  • Yunda Maymanah Rahmadewi Universitas Ahmad Dahlan
  • Palupi Melati Pangastuti Universitas Ahmad Dahlan

DOI:

https://doi.org/10.12928/jfc.v2i2.1911

Keywords:

jamur tiram, kerupuk, tepung tapioka

Abstract

Kerupuk merupakan produk pangan yang bersifat kering, ringan, dan porous. Saat ini kerupuk yang berkembang adalah kerupuk tidak berprotein. Penambahan jamur tiram diharapkan dapat meningkatkan kualitas serta nilai gizi dari kerupuk. Percobaan ini bertujuan untuk mengetahui pengaruh penambahan jamur tiram dan tepung tapioka terhadap sifat organoleptik kerupuk. Rancangan percobaan yang digunakan adalah metode Rancangan Acak Kelompok (RAK) dengan faktor tunggal yaitu proporsi jamur tiram dan tapioka dengan enam level taraf perlakuaan (berturut-turut 2:1; 1:1; 1:2) dengan 2 kali ulangan. Proporsi jamur tiram dan tapioka dalam pembuatan kerupuk memberi pengaruh nyata terhadap tingkat kerenyahan, warna, pori-pori, serta aroma dan rasa. Dari percobaan yang dilakukan menyatakan bahwa proporsi terbaik untuk kerupuk jamur tiram adalah 1:2.

References

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Published

2019-12-31

Issue

Vol. 2 No. 2 [Desember 2019]

Section

Articles

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Copyright (c) 2020 Anisa Nur Baitirahman, Yunda Maymanah Rahmadewi, Palupi Melati Pangastuti

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