PEMANFAATAN TEPUNG KACANG MERAH DAN PATI SAGU PADA PEMBUATAN CRACKERS

Abstract

The purpose of this research was to the best obtain the ratio of red bean flour and sago starch selected in the making of crackers. This research used Complete Randomized Design (CRD) with 6 treatments and 3 replications which were followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this research included K₀S₀ (ratio of red bean flour and sago starch 100 : 0), K₁S₁ (ratio of red bean flour and sago starch 90 : 10), K₂S₂ (ratio of red bean flour and sago starch 80 : 20), K₃S₃ (ratio of red bean flour and sago starch 70 : 30), K₄S₄ (ratio of red bean flour and sago starch 60 : 40), and K₅S₅ (ratio of red bean flour and sago starch 50 : 50). The result of analysis showed that the ratio of red bean flour and sago starch significantly affect on water content, ash content, protein content, and sensory test. The best treatment crackers was K₅S₅ with water content (2,33%), ash content (2,18%), protein content (8,57%), and sensory test with colour of yellowish brown, flavorful red beans and sago starch, a little taste of red beans and sago starch, crunchy texture, and overall assesment of crackers was  preferred by the panelist.

Keywords: crackers, red bean flour and sago strach