FORMULASI CRACKERS MOCAF DENGAN PENAMBAHAN TEPUNG UDANG REBON SERTA KARAKTERISTIKNYA

A cracker is a snack processed by fermentation method, has layered, and crunchy texture. Mocaf can be used as an alternative to wheat flour with aim reduce import promote food-protein diversification additon of rebon shrimp (Acetes sp) in the production crackers. The study aimed find out analyze best organoleptic formulation physicochemically against mocaf crackers addition flour. This Completely Randomized Design five treatments duplo. data was analyzed using ANOVA test (α = 0.05) further tests were Duncan Multiple Range Test (DMRT). Organoleptic physicochemical (yield, texture, moisture, ash, protein, crude fiber content) analysis based on results. F1 (95%:5%), F2 (90%:10%), F3 (85%:15%), F4 (80%:20%) control (FK) only results showed that organoleptics taste, aroma, color, aftertaste F3. had yield value 80.72%, hardness 1770.21 gf, water content 2.08%, ash 5.74%, protein 7.64%, 1.95%.