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Media Gizi Indonesia

ISSN 1693-7228

Vol. 9 / No. 1 / Published : 2013-01

TOC : 14, and page :84 - 88

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Original Article :

Effect of addition of meat gravestone (pilsbryoconcha exilis) and carrot (daucus carota l.) power to accept and nutrition content cracker based mocaf (modified cassava flour)

Author :

  1. Anisa*1
  2. Annis Catur Adi*2
  1. Mahasiswa Fakultas Kesehatan Masyarakat
  2. Dosen Fakultas Kesehatan Masyarakat

Abstract :

ABSTRACT Barnacles which are high in vitamin A can be processed into crackers and may become a potential alternative of healthy snacks. This research was aimed to know the effect of adding barnacles and carrots towards the acceptance, water content, protein content of crackers which is enriched in barnacles and carrots. This research was also aimed to find the best composition of barnacles, carrots and other ingredients of crackers. This research was done by using pure experimental study for product development and quasi experimental study for organoleptic testing. Four treatment and six repetitions were applied in this study. Twenty semi-trained panelists were involved in organoleptic test. Product acceptance was tested using statistical analysis Friedman Test and Wilcoxon Sign Rank Test (α = 0.05). Organoleptic test showed that the most preferable formula were F1 and F2 with average scor 3.57. Formula F3 had the highest content of protein and vitamin A. The results showed hat formula F2 was tend to be the best formula. Statistical analysis using Friedman test showed that there was significant difference of product acceptance in term of color (p = 0.001), taste (p = 0.000), and shape (p = 0.017) among formulas.This research concludes that there was difference in acceptance of formula F1, F2 and F3, and the best composition of crackers is formula F2. This research suggests producers to consider the thickness of crackers and fry the crackers in proper temperature (150oC–160oC), as well as in proper time (around 10 seconds). Keywords: kerupuk, barnacle meat, carrots, protein, vitamin A

Keyword :

kerupuk, barnacle meat, carrots, protein, vitamin A,


References :

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  2. Depkes RI, (2008). RISKESDAS Provinsi Jawa Timur tahun 2007. Jakarta : Depkes RI
  3. Sunarto, (2006). Bioindikator Pencemaran Logam Berat Kadmium (cd) dengan Analisis Struktur Mikroanatomi Efisiensi Fungsi Insang, Morfologi dan Kondisi Cangkang Kerang Air Tawar (Anodonta Woodiana Lea). . Surabaya : MIPA Universitas Airlangga
  4. Winarno, F.G, (2002). Kimia Pangan dan Gizi. Jakarta : Gramedia Pustaka Utama
  5. Lies, S.M, (2005). Kerupuk Udang Sidoarjo. Yogyakarta : Kanisius
  6. Subagio. A, (2007). Industrialisasi Modified Cassava Flour (Mocaf) Sebagai Bahan Baku Industri Pangan Untuk Menunjang Diversifikasi Pangan Pokok Nasional.. Jember : Fakultas Teknologi Pertanian Universitas Jember
  7. Soekarto, S.T, (1985). Penilaian Organoleptik. Jakarta : Bhratara Karya Aksara


   


Archive Article

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  14. Effect of addition of meat gravestone (pilsbryoconcha exilis) and carrot (daucus carota l.) power to accept and nutrition content cracker based mocaf (modified cassava flour)