KADAR AMILOPEKTIN, DAYA KEMBANG DAN SIFAT SENSORIS CRACKERS SUBSTITUSI TEPUNG UMBI GADUNG

Magfiroh, Yani, G2D014022 (2018) KADAR AMILOPEKTIN, DAYA KEMBANG DAN SIFAT SENSORIS CRACKERS SUBSTITUSI TEPUNG UMBI GADUNG. Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].

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Abstract

The fulfillment of wheat flour in Indonesia still import from other countries. To reduce the import of wheat flour, need to be done food diversify based on tubers like yams. Yams flour has potential in crackers producing.The study aim to determine the effect of substitution by yams flour and wheat flour in amylopectin content growth power and organoleptic properties. Research design used Completely Randomized Design comprised two factors, factor I is the proportion of yams flour (0, 1, 2 and 3 portion) and factor II is the proportion wheat flour (17,18, 19 and 20 portion). The result showed that the best treatment found in the proportion 1 portion of yams flour and 20 portion of wheat flour, which produce growth power 52,29 percent and amylopectin content 53,04 percent. The otherwise produce 4,81 percent water content, protein content of 9,58 percent, crude fiber content of 7,24 percent, ash content 1,69 percent, fat content 9,63 percent and organoleptic tests, including a sense of 2,87 / rather like, color 2,6 / rather like, the texture 2,87/ rather like, smell 2,87 / neutral. Keywords : yams , crackers, amylopectin, growth power

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