Pengaruh Komposisi Kacang Mete dan Kacang Tanah, serta Lama Penyanggraian Terhadap Mutu Mentega Kacang Campuran (Mixed Peanut Butter)

Abstract

ANDI PRAMANA MATONDANG: The Effect of Cashew and Peanut, Ratio Roasting Time on The Quality Of Mixed Peanut Butter. Supervised by A. HALIM Solomon and ISMED SUHAIDI. This research was conducted to determine the comparative effect of cashew nut and peanut ratio roasting time on the quality of Mixed Peanut Butter. The study was conducted randomized design consisting of two factors : the ratio cashew nut and peanut 10:90, 20:80, 30:70, and 40:60 g and the length orf rasting time 5, 19, 15, and 20 minutes. The parameters observed included water content, ash content, fat content, stickiness, separation of the emulsion, sensor color, smell, taste, and texture. The results showed that the composition ratio of cashew nut and peanut had highly significant different effect on all parameters except the organoleptic taste that ware not significantly different. Roasting of time had highly significant different effect except ash content, fat content, organoleptic value not significantly different color and flavor oragnoleptik values significant different. Interaction of two factors had highly significantly different influence on all parameters except stickiness and the separation of emulsions. The composition of cashew nuts and peanuts with a long penyanggraian 20:80 g and roasting time 10 minutes produced mixture of peanut butter with the best quality.