PENGARUH KOMPLEMENTASI TEPUNG SINGKONG TERMODIFIKASI FISIK DENGAN TEPUNG TERIGU TERHADAP KARAKTERISTIK SENSORI KACANG TELUR

Authors

  • Universitas Lampung
  • Universitas Lampung

DOI:

https://doi.org/10.35450/jip.v12i03.567

Keywords:

complementation, egg peanuts, cassava modified flour.

Abstract

This study aimed to investigate the effect of physical modification of cassava flour supplementation with wheat flour on the sensory characteristics of egg peanuts. A completely randomized design (CRD) was employed, consisting of 6 treatments with 3 replications. The treatments involved varying concentrations of physically modified cassava flour: 0% (control), 50%, 60%, 70%, 80%, and 90%. The sensory quality parameters evaluated in the egg peanut product were color, texture, and crispiness. Based on the research findings, the concentration of physically modified cassava flour significantly influenced the sensory quality of egg peanuts. Increasing the concentration of modified cassava flour led to improved color and crispiness but decreased texture. Using 70% modified cassava flour concentration was the optimal treatment for egg peanut production.

Keywords: complementation, egg peanuts, cassava modified flour.

Downloads

Download data is not yet available.

References

Badan Pusat Statistik Indonesia [BPS]. (2009). Impor biji gandum dan meslin menurut negara asal utama 2010–2018. Publikasi Statistik Indonesia. Jakarta.
Hidayat, B., Kalsum, N., & Surfiana. (2009). Karakterisasi tepung ubi kayu modifikasi yang diproses menggunakan metode fisik. Laporan Penelitian Hibah Bersaing Tahun 2009. Politeknik Negeri Lampung.
Hutagalung, H., Damanik, H. A. R., Manik, M., Karim, M., & Ganie, R. A. (2008). Ilmu gizi dasar. Fakultas Kedokteran, Universitas Sumatera Utara. Sumatera Utara.
Kementerian Pertanian Republik Indonesia [Kementan]. (2019). Produktivitas ubi kayu menurut provinsi tahun 2014–2018. Sensus Pertanian. Jakarta.
Pradeksa, Y., Hadi, D. D., & Masyhuri. (2014). Faktor-faktor yang mempengaruhi impor gandum Indonesia. Agro Ekonomi, 24(1), 44–53.
Purwono. (2009). Budidaya 8 jenis tanaman unggul. Penebar Swadaya. Jakarta.
Wylis, R. A., Asnawi, R., & Susilo, J. (2012). Pengembangan pemanfaatan ubikayu di Provinsi Lampung melalui pengolahan tepung ubikayu dan tepung ubikayu modifikasi. Buletin Palawija, 24, 82–91.
Yammar, A. (2014). Analisis nilai tambah kacang telur pada industri rumah tangga “Ohara” di Kelurahan Nunu Kecamatan Palu Barat Kota Palu. E-J. Agrotekbis, 2(2), 217–223.

Published

2024-11-20

How to Cite

Teguh, & Esa Ghanim. (2024). PENGARUH KOMPLEMENTASI TEPUNG SINGKONG TERMODIFIKASI FISIK DENGAN TEPUNG TERIGU TERHADAP KARAKTERISTIK SENSORI KACANG TELUR. Inovasi Pembangunan : Jurnal Kelitbangan, 12(03). https://doi.org/10.35450/jip.v12i03.567

Issue

Vol. 12 No. 03 (2024): Desember 2024

Section

Articles

The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shell be assigned to Development Innovation: Jurnal Kelitbangan (JIP) , Balitbangda Provinsi Lampung as publisher of the journal.

Copyright encompasses exclusive rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations, the reproduction of any part of this journal, its storeage in databases and its transmission by any form or media. such as electronic, electrostatic and mechanical copies, photocopies, recordings, magnetic media, etc.