| dc.description.abstract | PUTRA GINTING : The Effect of ratio of Taro with Tempeh Flour and Concentration of
Baking Soda an Taro Crackers quality. Supervised by SENTOSA GINTING and LASMA
NORA LIMBONG.
This study was conducted to determine the effect of taro flour ratio with tempeh
flour and baking soda concentration on the quality of taro crackers. The study was
performed in October-December 2012 at the Laboratory of Food Technology, Faculty of
Agriculture, University of North Sumatra, Medan, using Factorial Completely
randomized block design with two factors i.e. ratio of taro with tempeh flour (A) (100%:
0%), (85 %: 15%), (70%: 30%), and (55%: 45%) and baking soda (C) with
concentration (0.1%), (0.2%), (0.3%), and (0.4%). Parameters analyzed before frying
were water content, ash content, protein content, fat content, and after frying were fat
content, organoleptic taste, color and crispness.
The results showed that ratio of taro and tempeh flour had a highly significant effect on
water content, ash content, protein content, fat content before frying and after frying,
organoleptic taste, color and crispness while the baking soda had a highly significant
effect on water content, ash content, organoleptic color and crispness and had no
significant effect on levels of fat before frying and organoleptic taste. Interactions of ratio
tempeh and taro flour and baking soda had no different effect on moisture, ash content,
protein content, fat content before and after frying, organoleptic taste, color and
crispness. The best crackers way the A2C2 treatment (85% taro and 15% tempeh flour)
and 0.2% baking soda | en_US |
