MULTAZAM, FIRMAN (2022) PENGARUH RASIO TEPUNG UDANG REBON (Acetes sp.) DAN TEPUNG TAPIOKA TERHADAP KARAKTERISTIK SENSORI, FISIK DAN KIMIA KERUPUK (22t201). Undergraduate thesis, Universitas Diponegoro.

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Abstract

ABSTRAK
Firman Multazam. 26030115120028. Pengaruh Rasio Tepung Udang Rebon
(Acetes sp.) dan Tepung Tapioka terhadap Karakteristik Sensori, Fisik dan Kimia
Kerupuk (Retno Ayu Kurniasih dan Apri Dwi Anggo)
Pengawetan udang rebon dapat diolah menjadi berbagai produk pangan
seperti abon, kerupuk udang, dan tepung udang. Kerupuk udang mempunyai
beberapa kualitas bergantung pada komposisi banyaknya udang yang terkandung
dalam kerupuk. Tujuan penelitian ini adalah mengetahui pengaruh perbandingan
tepung udang rebon dan tepung tapioka terhadap karakteristik sensori, fisik dan
kimia kerupuk udang serta mengetahui formulasi terbaik pada pembuatan kerupuk
udang rebon. Desain percobaan menggunakan Rancangan Acak Lengkap (RAL)
dengan perlakuan rasio tepung udang rebon dan tepung tapioka, yaitu 0:7, 1:6,
2:5, 3:4 dan 4:3 dengan tiga kali ulangan. Parameter uji meliputi sensori,
kerenyahan, daya kemekaran linier, kadar air, kadar abu, kadar lemak, kadar
protein dan kadar karbohidrat. Data nonparametrik dianalisis dengan KruskalWallis dan uji lanjut Mann-Whitney. Data parametrik dianalisis menggunakan
ANOVA dan uji lanjut Tukey HSD. Hasil penelitian menunjukkan bahwa
semakin banyak tepung udang rebon dan semakin sedikit tepung tapioka yang
digunakan menyebabkan peningkatan nilai kadar abu, kadar lemak, kadar protein
dan penurunan nilai sensori, kerenyahan, daya kemekaran linier, kadar air, kadar
karbohidrat pada kerupuk udang rebon. Rasio tepung udang rebon dan tepung
tapioka yang terbaik adalah 1:6 berdasarkan nilai sensori tertinggi, yaitu
7,96<µ<8,14. Kerupuk yang dihasilkan dalam penelitian ini memiliki nilai
kerenyahan 787,21 s.d. 1188,70 gf, daya kemekaran linier 39.73 s.d. 319.29%,
kadar air 9,93 s.d. 11,27 %, kadar abu 4,04 s.d. 12,47%, kadar lemak 0,39 s.d.
1,30%, kadar protein 0,41 s.d. 37,10%, dan kadar karbohidrat 43,59 s.d. 84,55%.
Komparasi dengan kerupuk udang menurut SNI No. (8272:2016) bahwa kerupuk
udang rebon termasuk grade I dengan kadar protein yaitu 8,03 s.d. 32,98%.
Kata kunci: Daya Kemekaran Linier, Kerenyahan, Kerupuk, Proksimat dan
Udang Rebon (Acetes sp.)

ABSTRACT
Firman Multazam. 26030115120028. The Effect of Ratio of Rebon Shrimp Flour
(Acetes sp.) and Tapioca Flour to the Sensory, Physical and Chemical
Characteristics of Crackers (Retno Ayu Kurniasih dan Apri Dwi Anggo)
Preservation of rebon shrimp can be made into many food products, for
instance, floss, shrimp crackers, and shrimp flour. Shrimp crackers have several
qualities depending on the composition of the amount of shrimp contained in the
crackers. The purpose of this study was to determine the effect of the ratio of
rebon shrimp flour and tapioca flour on the sensory, physical and chemical
characteristics of shrimp crackers and to determine the best formulation for
making rebon shrimp crackers. The research design used a completely
randomized design (CRD) with substitution treatment of rebon shrimp flour and
tapioca flour, that were 0:7, 1:6, 2:5, 3:4 and 4:3 with three replications. The test
parameters included sensory, cripness, linear bloom power, water content, ash
content, fat content, protein content, and carbohydrate content. Nonparametric
data were analyzed by Kruskal-Wallis and Mann-Whitney follow-up tests.
Parametric data were analyzed using ANOVA and Tukey HSD follow-up tests.
The results showed that the use of more rebon shrimp flour and less tapioca flour
would increase the value of the ash content, fat content and protein content in
rebon shrimp crackers, and it would also decrease the value of sensory, cripness ,
linear bloom power, water content, carbohydrate content in it. The best ratio of
rebon shrimp flour and tapioca flour was 1:6 according to the highest sensory
value, which was 7.96 < μ < 8.14. The crackers as a result of this research had
cripness 787.21 to 1188.70 gf, linear bloom power 39.73 to 319.29 %, water
content 9.93 to 11.27 %, ash content 4.04 to 12.47%, lipid content 0.39 to 1.30%,
protein content 0.41 to 37.10%, and carbohydrate content 43.59 to 84.55%.
Comparison with shrimp crackers according to SNI No. (8272:2016) was that
rebon shrimp crackers were grade I with a protein content of 8.03 to 32.98%.
Keywords: Linear Bloom Power, Cripness, Crackers, Proximate and Rebon
Shrimp (Acetes sp.)

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