PENGARUH PENAMBAHAN WORTEL (Daucus Carrota L) TERHADAP DAYA TERIMA KERUPUK UBI KARET (Manihot glaziovii Muell. Arg)

Sukina Sukina, Fitriani Sufrin, Risma Risma

Abstract


ABSTRACT The purpose of this study was to determine the effect of addition of carrots on Ceara-Rubber (Manihot Glaziovii Muell) crackers on the acceptability level. This study uses a completely randomized design (CRD) consisting of five formulas, respectively namely K (1000 g of Ceara-Rubber flour), P1 (600 g of Ceara-Rubber flour: 400 g of carrot), P2 (700 g of Ceara-Rubber flour: 300 g of carrots), P3 (800 g of Ceara-Rubber flour: 200 g of carrots), and P4 (900 g of Ceara-Rubber flour: 100 g of carrots). The test of acceptability was done consisting of colour, flavour, taste and texture. It was carried out on 40 untrained panelists. Data analysis was done by one-way Anova, with a confidence level of 95%. The results showed that the addition of carrots to sweet potato crackers significantly affected the texture attributes, and overall organoleptic assessment, but did not affect on the acceptability of the attributes of colour, taste, and flavour. Based on the overall organoleptic assessment, formula P2 was the most preferred product. Keywords: Carrots, Ceara-Rubber (manihot glaziovii muell), crackers. ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh pemberian wortel terhadap daya terima kerupuk ubi karet. Pelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari lima formula, yaitu: K (tepung ubi kayu karet 1000 g), P1 (tepung ubi kayu karet 600 g : wortel 400 g), P2 (tepung ubi kayu karet 700 g : wortel 300 g), P3 (tepung ubi kayu karet 800 g : wortel 200 g), dan P4 (tepung ubi kayu karet 900 g : wortel 100 g). Uji daya terima terdiri dari warna, aroma, rasa dan tekstur dilakukan terhadap 40 panelis tidak terlatih. Analisa data menggunakan one-way Anova, dengan tingkat kepercayaan 95%. Hasil penelitian menunjukkan penambahan wortel pada kerupuk ubi kayu karet berpengaruh nyata pada atribut tekstur, dan penilaian organoleptik keseluruhan, tetapi tidak berpengaruh terhadap daya terima atribut warna, rasa, dan aroma. Berdasarkan penilaian organoleptik keseluruhan, formula P2 adalah produk yang paling disukai. Kata kunci: Wortel,ubi kayu karet, kerupuk. PENDAHULUAN

Full Text:

PDF

Refbacks

  • There are currently no refbacks.