PENERIMAAN KONSUMEN TERHADAP KERUPUK RAMBAK DENGAN BTP SODA KUE DAN SODIUM TRI-POLIPHOSPHAT (STPP) SEBAGAI PENGGANTI BORAKS

Abstract

The aim of this study was to investigate the effect of additives sodium bicarbonate and STTP as borax substitute on rambak chips acceptance. The study was conducted in three stages, (1) inspecting and identifying process of making rambak chips by household industry, (2) formulating rambak chips with legal food additives at pilot plant scale, and (3) testing of rambak chips making with the best formula at home industry-scale. The legal food additives used in this study were Sodium Bicarbonate, Sodium Carbonate and Sodium Tri-polyphosphate. The best formulated food additive from pilot plant scale (NaHC03 0.4% + NaC03 0.3% + STPP 0.6%) was then introduced to home industry scale using standard procedures. The acceptability of consumer on borax force-chips prepared in the home-scale industry was good Meanwhile, the nutrient of rambak chip made with this formula was not different with the regular one (with borax).