Fakultas Pertanian Unhas

Fakultas Pertanian


Universitas Hasanuddin

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Crackers are a popular type of dry food in Indonesia. However, crackers are lacking of nutrient components, so the addition of malaja fish is needed in order to increase the nutrient components of crackers especially protein and other minerals. The purpose of this research was to determine the best treatment resulted from proximate and organoleptic analysis with different proportion of malaja fish, tapioca flour and wheat flour. This research is using Complete Randomized Design (CRD) with five treatments and 3 times replication. Treatments used in this research were comparison of malaja fish : tapioca flour : wheat flour, 0% : 10% : 90% (A0), 10% : 10% : 80% (A1), 15% : 15% : 70% (A2), 25% : 15% : 60% (A3) and 30% : 10% : 60% (A4). The analyses used in this research were proximate analysis that consists of protein, fat, carbohydrate, moisture content and ash content analysis and also organoleptic analysis with hedonic method. Based on the proximate organoleptic analysis the best treatment was 15% malaja fish : 15% tapioca flour : 70% wheat flour, in which the organoleptic analysis value were color 3,51, aroma 3,21, crispness 3,72 and flavor 3,57. And the proximate analysis results were moisture content 1,74%, ash content 1,67%, fat 14,03%, protein 8,54% and carbohydrate 74,05%.

Keywords: Crackers, Malaja Fish

Author (email):
Andi Nadya Tita (andi.nadyatita@gmail.com), Zainal, Meta Mahendradatta
Submitted On:
08 Feb 2018
File Size:
143.81 Kb