Pengaruh Perbandingan Tepung Kacang Hijau (Vigna Radiata L.) dan Tepung Ubi Jalar Oranye (Ipomoea Batatas L.) terhadap Karakteristik Mutu Kerupuk Udang

Abstract

This study was aimed to determine the effect of the ratio of mung bean flour and orange sweet potato flour on the quality characteristics of shrimp crackers to maximize the utilization of food products in the form of shrimp crackers based on mung beans and orange sweet potatoes. This study used a non-factorial RAL (completely randomized design) method with two stages. Stage 1 was the manufacture of mung bean flour with pre-treatment: T1 = oven at 55 oC for 18 hours, T2 = roasting for 30 minutes, and T3 = drying in the sun for 2 days. The parameters tested were moisture content, ash content, protein, fat, and crude fiber content. Stage 2 was making shrimp crackers from composite flour (mung bean flour and orange sweet potato flour) with treatment T1 = 100% (mung beans), T2 = 90%: 10%, T3 = 80%: 20%, T4 = 70%: 30%, T5 = 60%: 40%, T6 = 50%: 50%, T7 = 40%: 60%, T8 = 30%: 70%, T9 = 20%: 80%, T10 = 10%: 90%, and T11 = 100% (orange sweet potato). The parameters tested were moisture content, ash, protein, fat, crude fiber content, swelling power, color and hedonic color, hedonic texture, hedonic aroma, hedonic taste, and general acceptance. The results of the research showed that the best flour formulation was in the K2=90%:10%, which was produced using the De-Garmo method for the parameters that had been determined. For the next step, the best treatment of shrimp crackers obtained was tested for carbohydrate levels.