Pengaruh Bahan Baku terhadap Karakteristik Fisik dan Sensori Rengginang Singkong(Manihot utilissima Pohl).

Abstract

Cassava rengginang is a traditional food that has similar shape with common rengginang but it is made from cassava. The objective of this research was to know the effects of raw material on physical and sensory characteristics of cassava rengginang. This research was divided into three steps. The first step was raw material preparation i.egrated cassava, cassava flour, and a mixture of tapioca and “asian” flour (3:1). The second step was production of cassava rengginang from the three raw materials, and the third step was calculation of raw material cost. The results showed that the raw material gave effects on physical characteristics of cassava rengginang. Rengginang made from grated cassava had the lowest expansion ratio and crispness. Rengginang made from cassava flour hadhigher expansion ratio and crispness, but it had the lowest lightness and highest brownish colour. Rengginang from a mixture of tapioca and “asian” flour (3:1) had the highestcrispness, expansion ratio, lightness, and a white colour. The differences on physical characteristics of rengginang did not show effectson sensory acceptance of the produt for all attributes. The results of raw material cost calculation showed that the raw material cost of the tapioca and “asian” flour mixture was the cheapest among the others.