PENGARUH PROPORSI TEPUNG TAPIOKA DAN DAGING SUWIR TERHADAP SIFAT ORGANOLEPTIK KERUPUK SAMILER

THE INFLUENCE OF PROPORTION OF TAPIOCA FLOUR AND SHREDIER MEAT ON ORGANOLEPTIC PROPERTIES OF SAMILER CREAM

Tujuan penelitian ini untuk mengetahui pengaruh jumlah tepung tapioka yang tepat terhadap sifat organoleptik kerupuk samiler daging suwir meliputi: warna, tekstur, aroma, dan  rasa  serta untuk mengetahui kandungan gizi yang meliputi karbohidrat, lemak, protein, dalam kerupuk samiler dengan hasil terbaik. Penelitian ini merupakan jenis penelitian eksperimen dengan dua faktor yaitu tepung tapioka dan daging suwir dengan perbandingan 3:1, 3:2, 3:3, 2:1, 2:2, 2:3,1:1, 1:2, 1:3. Teknik pengumpulan data dilakukan dengan cara observasi yang dilakukan oleh 50 orang panelis. Analisis data hasil uji organoleptik menggunakan uji anova two way dan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa 1) Ada pengaruh nyata terhadap warna dan aroma kerupuk samiler, tetapi tidak ada pengaruh nyata terhadap tekstur dan rasa kerupuk samiler; 2) ada pengaruh nyata terhadap tekstur dan rasa kerupuk samiler; 3) Interaksi antara proporsi tepung tapioka dan penambahan daging suwir hanya pada tekstur kerupuk samiler. Kerupuk samiler terbaik dengan perbandingan proporsi tepung tapioka dan penambahan daging suwir sebesar 3:3. Kandungan gizi kerupuk samiler per 100 gram meliputi karbohidrat 73,60%, protein 11,50% lemak 8,11%, dan serat 5,1%.

Kata kunci : Kerupuk Samiler, Daging Suwir, Sifat Organoleptik.

The purpose of this study was to determine the effect of the right amount of tapioca flour on the organoleptic properties of shredded shredded meat samiler crackers including: color, texture, aroma, and taste and to determine the nutritional content which includes carbohydrates, fats, proteins, in samiler crackers with the best results. This research is a kind of experimental research with two factors namely tapioca flour and shredded meat in a ratio of 3: 1, 3: 2, 3: 3, 2: 1, 2: 2, 2: 3.1: 1, 1: 2, 1 : 3. The data collection technique was carried out by means of observations carried out by 50 panelists. Data analysis of organoleptic test results used the two-way anava test and Duncan's follow-up test. The results showed that 1) there was a real influence on the color and aroma of the Samiler Crackers, but there was no real effect on the texture and taste of the Samiler Crackers; 2) there is a real influence on the texture and taste of samiler crackers; 3) The interaction between the proportion of tapioca flour and the addition of shredded meat only influences the texture of samiler crackers. The best samiler crackers with a proportion of tapioca flour and the addition of shredded meat is 3: 3. The nutritional content of samiler crackers per 100gram includes 73.60% carbohydrates, 11.50% protein, 8.11% fat, and 5.1% fiber.

Keywords: Samiler Chips, Bacon, Organoleptic Properties.