Sifat kimia kerupuk goreng yang diberi penambahan tepung daging sapi dan perubahan bilangan TBA selama penyimpanan

Abstract

Kerupuk is a popular snack which is usually uses as a complement food. The purpose of this study were to know the effect of addition beef meal in better of "kerupuk" on chemical characteristic and TBA value of fried "kerupuk" during storage. The level og addition of meat meal were 0%, 10%, 20% and 30% of total meal or similiar with treatment of mixed beef meal in better (0%, 8.6%, 15.9% and 22.5%, respectively). Variables observed in this study were water content of raw "kerupuk" and water content, protein content, fat content, ash content, carbohydrate content, Fe content of fried kerupuk, water content and TBA value of fried "kerupuk" during storage. The result showed that treatment with mixed beef meal in "kerupuk" was significantly different on protein content, ash content, carbohydrate content and fe content of fried "kerupuk", but was not significantly different on, fat content of fried "kerupul and water content of raw "kerupuk". Water content during storage influenced by time of storage. Increasing water content caused decreasing crupiness of kerupuk. TBA value of fried kerupuk during storage influenced by time storage