Abstract
The materials used in this research were egg crackers made from albumen, tapioca, wheat flour, garlic, salt, water and sodium bicarbonate. The variables measured were expansion power, breaking force, water content, protein content, mineral content and organoleptic quality (colour, flavour, crispiness). Data were analized with analysis of variance and followed by Duncan's Multiple Range Test. The result showed that the preservation with paraffin and the use of sodium bicarbonate had a highly significant effect (P<0.01) on expansion power, breaking force, water content, protein content, minerals content and organoleptic quality (colour, flavour and crispiness). It's interaction had a highly significant effect (P<0.01) on protein content and organoleptic quality (flavour and crispiness) of eggcrackers. It is found that egg coated with paraffin can be kept for 60 days had highfoaming foroe similar value with egg without preservation however, it haddisadvantages on expansion poweq breaking force and colour than fresh egg, so suggested to improve by use increase quantity albumen and decrease the Use of Sodium bicarbonate.
Highlights
The materials used in this research were egg crackers made from albumen, tapioca, wheat flour, garlic, salt, water and sodium bicarbonate
Telur telebih dahulu diuji nilai Haugh Unitnya dan dipisahkan antara putih dan kuning telur
Sensory Methods for FoodEvaluation. Development Research Centre. Ottawa, Canada. Gizi. P.T Gramedia Pustaka Utama. Jakarta. Yitnosumarto, S., 1993. Percobaan: Perancangan Analisis dan Interpretasinya.P.T. Pustaka Utama. Jakarta
Summary
Materi yang digunakan dalam penelitian ini adalah kerupuk yang dibuat dari putih telur yang berasal dari telur ayam umur satu hari dan bangsa isa brown yang diperoleh dari peternak di jalan Mayjen Panjaitan gang IV no 9 Malang yang diawetkan dengan pelapisan parafin, tepung tapioka “cap 2 naga” tepung terigu merk segitiga biru, garam, bawang putih, sodium bikarbonat dan air. Alat yang digunakan dalam penelitian ini adalah timbangan analitik, timbangan Triple Beam Balance O'hause, tempat merendam telur (baskom), egg tray, tempat air pencuci telur (ember), tempat memanaskan/merebus parafin (panci), kompor, arloji, tempat meniriskan, telur (keranjang plastik), thermometerpengaduk, dan penggorengan, mixer kapasitas adonan 1 kg 220 volt, gelas ukur, cawan porselin, muffle furnace, beaker glass, botol timbang, labu destruksi, labu destilasi, alat Brazillian test, pisau dan tempeh untuk menjemur. Bahan yang digunakan dalam penelitian ini adalah tablet Kjeldahl, Sodium bicarbonat 40%, Asam Sorbat 3%, Metil Orange, H2SO4 0,25 N, biji jerawat dan daftar pertanyaan untuk uji organoleptik sistem Hedonic Scale.
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