PENGARUH PERBANDINGAN DAGING KEONG MAS (Pomacea canaliculata) DENGAN TEPUNG TAPIOKA TERHADAP MUTU KERUPUK KEONG MAS

Yulianiari, Ni Putu (2020) PENGARUH PERBANDINGAN DAGING KEONG MAS (Pomacea canaliculata) DENGAN TEPUNG TAPIOKA TERHADAP MUTU KERUPUK KEONG MAS. Diploma thesis, Poltekkes Denpasar.

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Abstract

PENGARUH PERBANDINGAN DAGING KEONG MAS (Pomacea canaliculata) DENGAN TEPUNG TAPIOKA TERHADAP MUTU KERUPUK KEONG MAS ABSTRAK Kerupuk keong mas merupakan jenis makanan ringan yang terbuat dari bahan dasar tepung tapioka dan ditambahkan dengan sumber protein dari daging keong mas. Penggunaan daging keong mas dalam pembuatan kerupuk ini diharapkan dapat meningkatkan kadar protein pada kerupuk. Tujuan dari penelitian ini untuk mengetahui pengaruh perbandingan daging keong mas (Pomacea canaliculata) dengan tepung tapioka terhadap mutu kerupuk keong mas. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 5 jenis perlakuan yang terdiri 3 kali ulangan sehingga terdapat 15 unit percobaan. Adapun perlakuan yang dilakukan yaitu P1 (1:9), P2 (2:8), P3 (3:7), P4 (4:6), P5 (5:5). Hasil analisa uji organoleptik rasa 3,04 – 3,97 (netral – suka), tekstur 3,18- 3,52 (netral – suka), aroma 3,03-3,90 (netral – suka), warna 3,32-3,80 (netral – suka), penerimaan keseluruhan 3,53-3,87 (netral – suka), mutu aroma 1,14-2,00 (tidak amis – agak amis), mutu rasa 2,11-2,52 (agak gurih – gurih), serta mutu kerenyahan 2,42-2,69 (agak renyah – renyah) pada kerupuk keong mas. Hasil analisa objektif kadar protein pada kerupuk keong mas berkisar 3,50%-8,80%, dengan kadar air berkisar 2,69%-3,64% Perlakuan terbaik adalah P4 perbandingan 4 : 6 (daging keong mas : tepung tapioka) dengan nilai kesukaan warna 3,97 (suka), tekstur 3,22 (netral), aroma 3,89 (suka), warna 3,32 (netral), penerimaan keseluruhan 3,87 (suka), mutu aroma 1,56 (agak amis), mutu rasa 2,52 (gurih), serta mutu kerenyahan 2,69 (renyah), kadar air sebesar 3,65% dan kadar protein sebesar 8,80% serta daya kembang sebesar 178,81%. Kata kunci : Kerupuk Keong Mas, Tepung tapioka, Organoleptik, Kadar air, Kadar protein, Daya kembang EFFECT OF COMPARISON OF GOLDEN SNAIL MEAT (Pomacea canaliculata) WITH TAPIOCA FLOUR AGAINST THE QUALITY OF GOLDEN SNAIL CRACKERS ABSTRACT Golden snail Crackers are a type of snack that is made from the basic ingredients of golden snail. Crackers are a type of snack that is made from the basic ingredients of tapioca flour and added with a source of protein from the meat of snail. The use of snail's meat in the manufacture of crackers is expected to increase protein levels in the Golden Snail crackers. The purpose of this research is to determine the effect of comparison of the meat of the snail (pomacea canaliculata) with tapioca flour to the quality of Golden snail crackers. The research design of Random group (RAK) with 5 types of treatment, consisting 3 times repeated so there are 15 units of the eksperiment. The treatment is: P1 (1:9), P2 (2:8), P3 (3:7), P4 (4:6), P5 (5:5). Results of organoleptic test analysis of flavors 3.04 – 3.97 (neutral – like), texture 3.18-3.52 (neutral – like), 3.03-3.90 aroma (neutral-like), color 3.32-3.80 (neutral-like), overall acceptance of 3.53- 3.87 (neutral-like), quality of the Aroma 1.14-2.00 (not fishy-somewhat fishy), quality of flavor 2.11-2.52 (somewhat savory-savory), and the quality of the crispness 2.42- 2.69 (slightly crispy-crispy). The result of objective analysis of protein levels is about 3.50%-8.80%, water content with oven method ranges 2.69%-3.64%. The best treatment is P4 comparison 4:6 (golden snail meat : tapioca flour) with a color favorite value of 3.97 (like), texture 3.22 (neutral), aroma 3.89 (likes), color 3.32 (neutral), overall acceptance 3.87 (like), the aroma of the scent 1.56 (somewhat fishy), the quality of taste 2.52 (savory). With a water content of 3.65% and protein level of 8.80% as well as swelling of 178.81%. Keywords: Golden snail crackers, tapioca flour, organoleptic, water content, protein levels, swelling.

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