PEMANFAATAN TEPUNG AMPAS KELAPA DALAM PEMBUATAN KERUPUK SAGU

Abstract

Crackers is crispy snack food which is favored by the folk to consume. The purpose of this research was to get
the best formulation of sago starch and coconut pulp flour on the quality of sago crackers which meet SNI 01-
2713-1999. This research used a Completely Randomized Design (CRD) with five treatments and three
replications. Data were statistically analyzed by Analysis of Variance (ANOVA) and followed by Duncan’s
New Multiple Range Test (DNMRT) at level 5%. The treatments of this research were TSA1 (sago starch 95 :
coconut pulp flour 5), TSA2 (sago starch 90 : coconut pulp flour 10), TSA3 (sago starch 85 : coconut pulp
flour 15), TSA4 (sago starch 80 : coconut pulp flour 20), and TSA5 (sago starch 75 : coconut pulp flour 25).
The parameters observed were moisture, ash, protein, crude fiber, swelling power, colour, taste, aroma,
crispiness, and overall acceptance hedonic. The best treatment of crackers was TSA3 which had moisture
content 2.41%, ash content 2.10%, protein content 2.51%, crude fiber content 10.81%, swelling power
35.89%, whitish brown (2.90), slightly scented coconut (2.87), somewhat coconut taste (2.93), texture
crispiness (2.10), and overall acceptance hedonic test of crackers was preferred by the panelist.