PENGARUH PENAMBAHAN EKSTRAK DAUN BAYAM (Amaranthus Hybridus L.) TERHADAP KUALITAS KERUPUK TEMPE
نویسندگان
چکیده
Kerupuk tempe merupakan salah satu makanan tradisional yang digemari oleh semua lapisan masyarakat. Bayam sayuran memiliki nilai serat dan gizi tinggi. Penambahan ekstrak daun bayam pada proses pembuatan kerupuk diharapkan menjadi inovasi produk tempe. Tujuan penelitian ini adalah untuk mengetahui konsentrasi penambahan terbaik terhadap kualitas dihasilkan. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu B0=0%, B1=10%, B2=20%, B3=30% 5 kali ulangan. Hasil menunjukkan memberikan pengaruh nyata organoleptik warna, tetapi tidak berpengaruh kadar air, abu, (rasa, aroma, tekstur). bahwa sebesar 10% (B1) mendapatkan rasa 3,91 aroma 3,70 dari
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ژورنال
عنوان ژورنال: Serambi Journal of Agricultural Technology
سال: 2023
ISSN: ['2684-9879']
DOI: https://doi.org/10.32672/sjat.v5i1.6121