relation: https://eprints.untirta.ac.id/48266/
title: KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK CRACKER BERBASIS TEPUNG SORGUM (Sorghum bicolor (L.) Moench) DAN MAIZENA DENGAN VARIASI KONSENTRASI CMC (Carboxymethyl Cellulose)
creator: Widiati, Egi
subject: Q Science (General)
subject: S Agriculture (General)
description: Crackers usually are made from wheat flour as the main ingredient. However, Indonesia does not produce wheat grain, so that substitution using local ingredient such as sorghum is an alternative. Sorghum flour has various nutrional content so that it can be utilize in making cracker. To overcome the textural problem that usually occurs in making cracker from sorghum flour, corn starch can be used to improve the cracker texture. In addition, CMC (Carboxymethyl Cellulose) can be added to improve the expansion volume and the final product quality. This study aimed to determine physicochemical and organoleptic characteristics of crackers based on sorgum flour and corn starch with variations of CMC concentration. This research used Completely Randomized Design two factors namely ratio of sorghum flour and corn starch (95%:5%, 90%:10%, 85%:15%, called as T1, T2, T3 respectively) and the CMC concentration (0,5%, 1%, 1,5%, called as C1,C2,C3 respectively). The result showed that the ratio of sorghum flour and corn starch had significant effect on volume expansion, hardness, L*, a*, b*, whiteness index, water content, ash content, acceptance of colour, taste, and texture. CMC concentration had significant effect on hardness, L*, a*, b*, whiteness index, acceptance of colour, and texture. The interaction between ratio of flour and CMC concentration had significant effect on hardness, L*, a*, b*, whitness index, and acceptence of colour. All selected formulation did not significantly different in fat-,carbohydrate-, crude fiber –content, however protein content showed significantly different among formulation tested.
date: 2025
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/48266/1/Egi%20Widiati_4444200012_Fulltext.pdf
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identifier: https://eprints.untirta.ac.id/48266/2/Egi%20Widiati_4444200012_01.pdf
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identifier: https://eprints.untirta.ac.id/48266/3/Egi%20Widiati_4444200012_02.pdf
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identifier: https://eprints.untirta.ac.id/48266/4/Egi%20Widiati_4444200012_03.pdf
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identifier: https://eprints.untirta.ac.id/48266/5/Egi%20Widiati_4444200012_04.pdf
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identifier: https://eprints.untirta.ac.id/48266/6/Egi%20Widiati_4444200012_05.pdf
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identifier: https://eprints.untirta.ac.id/48266/7/Egi%20Widiati_4444200012_Ref.pdf
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identifier: https://eprints.untirta.ac.id/48266/8/Egi%20Widiati_4444200012_Lamp.pdf
identifier:   Widiati, Egi  (2025) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK CRACKER BERBASIS TEPUNG SORGUM (Sorghum bicolor (L.) Moench) DAN MAIZENA DENGAN VARIASI KONSENTRASI CMC (Carboxymethyl Cellulose).  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.