Pengaruh Perbandingan Tepung Tempe dengan Tapioka dan Penambahan Karagenan terhadap Mutu Burger Petela

Abstract

The aim of the research was to find the effect of ratio of tempeh flour with tapioca and addition of carrageenan on the quality of petela burger. Petela burger was made tempeh flour, carrot, and tapioca so shortened petela. The research was using completely randomized design with two factors, i.e ratio of tempeh flour and tapioca (P): (70%:30%, 60%:40%, 50%:50%, 40%:60%) and addition of carrageenan (K): (0%, 0,5%, 1%, 1,5%). Parameter analyzed were moisture content (%), ash content (%), fat content (%), crude fiber content (%), protein content (%), color rendering index, texture (g/mm), organoleptic value of color, texture, flavor, and taste. The results showed the that ratio of tempeh flour with tapioca had highly significant effect on moisture content, ash content, fat content, crude fiber content, protein content, color rendering index (oHue), texture (compactness), organoleptic value of color, texture, flavor, and taste. The addition of carrageenan had highly significant effect on moisture content, ash content, crude fiber content, texture (tenderness), and had significant effect on organoleptic value of texture. Interaction of the two factors had significant effect on moisture content and texture (tenderness). The ratio of tempeh flour with tapioca of 60%:40% (T2) and addition of caraageenan 1,5% (K4) produced the best petela burger. The best product β-carotene was determined was 0,0263mg/100g.