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The effect of adding sodium tripolyphosphate on thiobarbituric acid value, crispiness, and organoleptic on salted egg crackers

International Journal of Advances in Applied Sciences · Vol. 12 No. 3 (2023) · hlm. 226–233

DOI
10.11591/ijaas.v12.i3.pp226-233
ISSN
2722-2594, 2252-8814
Terbit
2023-09-01
Penerbit
Institute of Advanced Engineering and Science
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-sa/4.0

Abstrak

Crackers are one of the dry foods that can experience volume expansion when fried. Salted egg crackers are a form of innovation and product diversification in crackers, which are made using ingredients containing starch and various other additives. This study aims to determine the exact concentration in the use of sodium tripolyphosphate as a crunch in dough on the crispness, thiobarbituric acid (TBA) value, and organoleptic of the salted egg crackers. There were 4 sodium tripolyphosphate (STPP) concentration treatments, namely 0% (T1), 0.25% (T2), 0.5% (T3), and 0.75% (T4). This research method consists of experimental design, research procedures, parameter tests, and data analysis. The results of the analysis of the TBA value showed that the difference in the concentration of STPP affected the rancidity of the salted egg crackers, where the higher the concentration of STPP, the higher the TBA value. Crispness and organoleptic analysis showed the highest value and overall preference, namely 0.75% (T3) treatment. This study concludes that the difference in the concentration of the addition of sodium tripolyphosphate affects the crispness of crackers.

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  • Diponegoro University
  • Universitas Jember
  • University of Indonesia
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Rekan penulisOrganisasiArtikel bersama
Ahmad Ni’matullah Al–BaarriDiponegoro University3
Agus SetiadiDiponegoro University2
Nurwantoro NurwantoroDiponegoro University2
Heni RizqiatiDiponegoro University1
Fahira Adibah ThalibDiponegoro University1
Fariz Nurmita AzizDiponegoro University1
Nurul HasniahDiponegoro University1
Fatma Puji LestariUniversity of Indonesia1
Budi HartoyoAfiliasi tidak diketahui1
Maria BelqisAfiliasi tidak diketahui1
Fitri SetyoningrumAfiliasi tidak diketahui1
Giyarto GiyartoUniversitas Jember1
Moch Yusuf IrvantoUniversitas Jember1
Lutviana TiaswuniDiponegoro University1
Yasmin Aulia RachmaDiponegoro University1
Bhakti Etza SetianiDiponegoro University1
Widan Adi DarmawanAfiliasi tidak diketahui1
Ima WijayantiDiponegoro University1
Ulfah AmaliaDiponegoro University1
Siswanto Imam SantosoDiponegoro University1
Suryani NurfadillahDiponegoro University1
Kadhung PrayogaDiponegoro University1
Bambang Mulyatno SetiawanDiponegoro University1
H. SasanaDiponegoro University1

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Sumber metadata: OAI-PMH (metadata jurnal) http://ijaas.iaescore.com/index.php/IJAAS/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">The effect of adding sodium tripolyphosphate on thiobarbituric acid value, crispiness, and organoleptic on salted egg crackers</dc:title>
	<dc:creator>Susanti, Siti</dc:creator>
	<dc:creator>Kamil, Rafli Zulfa</dc:creator>
	<dc:creator>Fardiah, Finky Firsya</dc:creator>
	<dc:description xml:lang="en-US">Crackers are one of the dry foods that can experience volume expansion when fried. Salted egg crackers are a form of innovation and product diversification in crackers, which are made using ingredients containing starch and various other additives. This study aims to determine the exact concentration in the use of sodium tripolyphosphate as a crunch in dough on the crispness, thiobarbituric acid (TBA) value, and organoleptic of the salted egg crackers. There were 4 sodium tripolyphosphate (STPP) concentration treatments, namely 0% (T1), 0.25% (T2), 0.5% (T3), and 0.75% (T4). This research method consists of experimental design, research procedures, parameter tests, and data analysis. The results of the analysis of the TBA value showed that the difference in the concentration of STPP affected the rancidity of the salted egg crackers, where the higher the concentration of STPP, the higher the TBA value. Crispness and organoleptic analysis showed the highest value and overall preference, namely 0.75% (T3) treatment. This study concludes that the difference in the concentration of the addition of sodium tripolyphosphate affects the crispness of crackers.</dc:description>
	<dc:publisher xml:lang="en-US">Institute of Advanced Engineering and Science</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2023-09-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:identifier>https://ijaas.iaescore.com/index.php/IJAAS/article/view/20797</dc:identifier>
	<dc:identifier>10.11591/ijaas.v12.i3.pp226-233</dc:identifier>
	<dc:source xml:lang="en-US">International Journal of Advances in Applied Sciences; Vol 12, No 3: September 2023; 226-233</dc:source>
	<dc:source>2722-2594</dc:source>
	<dc:source>2252-8814</dc:source>
	<dc:source>10.11591/ijaas.v12.i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ijaas.iaescore.com/index.php/IJAAS/article/view/20797/13049</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Institute of Advanced Engineering and Science (IAES)</dc:rights>
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