| dc.description.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. | en_US |
