PENGARUH PENAMBAHAN TEPUNG TAPIOKA DAN TEPUNG BERAS SEBAGAI BAHAN PENGIKAT TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK JIPANG BERAS KETAN PUTIH

Jipang is a traditional snack that sometimes still exhibits issues related to product compactness and adhesiveness. This study aimed to determine the effect of combining tapioca flour and rice flour as additional binding agents on the physicochemical and organoleptic properties of jipang. The experimental design used
was a Randomized Block Design (RBD) with one factor, namely the formulation of tapioca flour and rice flour addition (0g:0g; 10g:0g; 7.5g:2.5g; 5g:5g; 2.5g:7.5g; 0g:10g) as additional binding agents, with replications as blocks. The parameters analyzed in this study included moisture content, ash content, protein content, reducing
sugar content, color intensity, texture, and organoleptic properties. The results showed that the combination of tapioca flour and rice flour had a significant effect on moisture content, which ranged from 3.63% to 6.63%; reducing sugar content ranged from 0.17% to 1.34%; color intensity with L values ranging from 58.73 to 65.23, a values from 4.60 to 7.36, and b values from 9.60 to 14.90; and texture, with hardness ranging from 40.44 N to 146.97 N, cohesiveness from 0.04 to 0.14, and adhesiveness from 0.001 to 0.285. However, the combination of tapioca flour and rice flour did not significantly affect ash content, which ranged from 0.09% to 0.13%, and protein content, which ranged from 2.42% to 3.48%.