Pengaruh total penambahan dan rasio tepung tempe dan tepung daun singkong (Manihot esculenta) terhadap mutu rice crackers

B., Isha Kumalasari (2017) Pengaruh total penambahan dan rasio tepung tempe dan tepung daun singkong (Manihot esculenta) terhadap mutu rice crackers. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Tempe and cassava leaves (Manihot esculenta) are Indonesian food commodities that are known to be sources of protein and beta-carotene. Turning tempe and cassava leaves into powder could help the commodities to be easily added into the formulation of rice crackers snacks in order to increase the protein and beta-carotene content which may help solve the nutritional problems experienced by children in Indonesia. The purpose of the preliminary research was to study the effect of total addition of tempe and cassava leaves powder with different ratio to see the sensory and physical quality changes in rice crackers. The main research aimed to determine the best formulation based on children acceptance between aged 5 and 12 years old and protein and beta-carotene content in the product. The best formulations that were accepted by the panelist and had the highest protein and beta-carotene content was a formulation with total of 30% tempeh powder and cassava leaves powder added with a ratio of tempe flour to cassava leaves 3: 1 which had 17.97% protein content and 98.64 ppm of beta-carotene.

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