Pengaruh Formulasi Tepung Ubi Jalar Putih dan Tapioka terhadap Karakteristik Fisikokimia dan Sensoris Kerupuk Ikan Bandeng

Crackers was the snacks that were made from starch. Fish crackers circulated in the market made from various of fish but the use of milkfish as raw materials were still rarely found. The addition of milkfish on crackers aimed to add flavor to crackers so that could improve the palatability or level of consumer acceptance.
This study used Two Factor Randomized Complete Block Design Factorial (RCBD). First factor was concentration ratio of sweet potato and tapioca flour with 5 levels (0:100,10:90,20:80,30:70,40:60) and second factor was consentration of milkfish with 2 levels (5%,10%) obtained 10 treatment combination treatment. Each data obtained would be processed by using ANOVA on α=5%.
The result showed there was not interaction between sweet potato and the addition of milkfish on the physicochemical and sensory milkfish crackers. Sweet potato and milkfish gave the effect to moisture, ash, fat, protein, development, texture, and sensory of crackers. The best treatment from the milkfish crackers which made from K5B2 (40% sweet potato flour+60% tapioca+10% milkfish). The best treatment had moisture 3,41%;ash 5,65%;fat 32,75%;protein 2,35%;development 140,52%;texture 8,90% and sensory test from aroma with a score 3,56 (likes);taste 3,32 (delicious);and crispness 2,52 (not crisp).