Pengaruh penambahan tepung daging sapi dalam adonan terhadap kandungan gizi, sifat fisik dan sensori kerupuk tapioka

Abstract

The aim of this research was to know the effect of the using meat meal in better of 'kerupuk' on nutrient content, physical properties, and sensory evaluation of 'kerupuk daging' and the level were 0, 10, 20 and 30% of total meal or similar with treatment of mixed meat meal in better (0.5.17.10.34, and 15.50%, respectively). Variables observed in this research were protein and Fe content, crispiness, expanation ratio, rendemmen, and sensory evaluation (hedomic and quality of hedonic). Analysis conducted in this research was using three replications and four threatments.