PENGARUH PENAMBAHAN TEPUNG TAPIOKA TERHADAP KUALITAS KERUPUK DARI KULIT KAKAO (Theobroma L.)

Abstract

Cocoa crackers are dry food made from tapioca flour with additional ingredients of cocoa porridge, coriander, salt,masako, garlic, which result are solid and white in color. This studi aims to determinethe effect of adding tapioca flour on the quality of the crackers and the organoleptic quality of the cocoa crackers. This study used a completely randomized desing (CRD) method with 4 treatmens repeated 3 times to obtain 12 experimental units. The variabels observed were Texture, Color, and Taste. The data obtained were analyzed using variance (ANOVA) and continued with Duncan's Multiple Range Test. The results of the analysis using variance (ANOVA) showed that treatments A, B, C, and D advertised the effect on Textur, Color,and Taste on cocoa crackers giving each treatment and effect (A not real, B real, C nor real, D not real)