Nurifah, Churiyah (2025) Formulasi Rice Crackers dengan Perlakuan Jenis Daun (Kelor, Torbangun, dan Katuk) serta Penambahan Xanthan Gum. Undergraduate thesis, UPN Veteran JAwa Timur.
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Abstract
Rice crackers are a snack made from rice or rice flour with a moisture content below 3%. The use of Moringa, Torbangun, and Katuk leaves is due to their high iron content, which helps reduce iron deficiency. Xanthan gum is also added to enhance texture. This study analyzed the effect of adding these leaves and xanthan gum on the physicochemical and organoleptic characteristics of rice crackers. A factorial Completely Randomized Design (CRD) with two factors and two replications was used: Factor I was the type of leaf (Moringa, Torbangun, Katuk), and Factor II was xanthan gum concentration (0.5%, 1%, 1.5%). Data were analyzed using ANOVA at a 5% significance level, followed by DMRT if interactions were significant. The best treatment was Moringa leaves with 1.5% xanthan gum, producing rice crackers with 2.93% moisture, 3.12% ash, 12.29% protein, 4.5% fat, 80.08% carbohydrates, and 2.49% crude fiber. Antioxidant activity was 13.16%, total phenol 4.34 mg GAE/g, total carotene 2.77 mg/g, breaking force 163.15 g, and expansion capacity 209.01%. The best formulation had an iron content of 8.505 mg/100 g.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) Q Science > QK Botany S Agriculture > SB Plant culture |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | churiyah nurifah | ||||||||||||
| Date Deposited: | 14 Mar 2025 07:37 | ||||||||||||
| Last Modified: | 14 Mar 2025 08:07 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/35688 |
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