Pengaruh Perbandingan Campuran Tepung Beras Merah (Oryza nivara) Dengan Tepung Tempe Terhadap Karakteristik MPASI Berbentuk Rice Crackers

Anindita, Febrianti Putri (2024) Pengaruh Perbandingan Campuran Tepung Beras Merah (Oryza nivara) Dengan Tepung Tempe Terhadap Karakteristik MPASI Berbentuk Rice Crackers. Diploma thesis, Universitas Andalas.

	Text (Cover dan Abstrak) Cover dan Abstrak.pdf - Published Version Download (275kB)
	Text (Bab 1. Pendahuluan) BAB 1. Pendahuluan.pdf - Published Version Download (321kB)
	Text (Bab 5. Penutup) BAB 5. Penutup.pdf - Published Version Download (246kB)
	Text (Daftar Pustaka) Daftar Pustaka.pdf - Published Version Download (230kB)
	Text (Skripsi Fulltext) skripsi fulltext.pdf - Published Version Restricted to Repository staff only Download (2MB)

Abstract

This research aims to determine the effect of the ratio of a mixture of red rice flour and tempeh flour on the characteristics of rice crackers and to find out the best ratio for making rice crackers. The research design used was a Completely Randomized Design (CRD) with 5 treatments and 3 replications. The research data was analyzed statistically using Analysis of Variance (ANOVA) and if the data showed significant difference, it was continued with Duncan's New Multiple Range Test (DNMRT) analysis at a significance level of 5%. The treatment in this study was a mixture of red rice flour and tempeh flour A (90%: 10%), B (85%: 15%), C (80%: 20%), D (75%: 25%), and E (70%:30%). The results showed that the mixture of red rice flour and tempeh flour in rice crackers had a significant effect on moisture content, ash content, lipid content, protein content, carbohydrate content, hardness, suspension time, organoleptic tests (taste and texture) and had no significant effect on organoleptic tests (aroma and color). The best treatment based on chemical, physical analysis and organoleptic acceptance is treatment E (70% red rice flour : 30% tempeh flour) with an average moisture content of 2.22%, ash content of 1.66%, lipid content of 8.89 %, protein content 18.67%, carbohydrate content 68.66%, hardness 21.63 N/cm2, suspension time 89.33 seconds, score for color 3.52 (like), aroma 3.36 (normal), taste 3.92 (like), and texture 4 (like). Keywords : Complementary food, rice crackers, red rice flour, tempeh flour.

Actions (login required)

View Item