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PENGARUH PENAMBAHAN WORTEL (Daucus Carrota L) TERHADAP DAYA TERIMA KERUPUK UBI KARET (Manihot glaziovii Muell. Arg)

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 5 (2018)

DOI
10.33772/jstp.v3i5.5227
ISSN
2527-6271
Published
2018-12-23
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The purpose of this study was to determine the effect of addition of carrots on Ceara-Rubber (Manihot Glaziovii Muell) crackers on the acceptability level. This study uses a completely randomized design (CRD) consisting of five formulas, respectively namely K (1000 g of Ceara-Rubber flour), P1 (600 g of Ceara-Rubber flour: 400 g of carrot), P2 (700 g of Ceara-Rubber flour: 300 g of carrots), P3 (800 g of Ceara-Rubber flour: 200 g of carrots), and P4 (900 g of Ceara-Rubber flour: 100 g of carrots). The test of acceptability was done consisting of colour, flavour, taste and texture. It was carried out on 40 untrained panelists. Data analysis was done by one-way Anova, with a confidence level of 95%. The results showed that the addition of carrots to sweet potato crackers significantly affected the texture attributes, and overall organoleptic assessment, but did not affect on the acceptability of the attributes of colour, taste, and flavour. Based on the overall organoleptic assessment, formula P2 was the most preferred product. Keywords: Carrots, Ceara-Rubber (manihot glaziovii muell), crackers. ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh pemberian wortel terhadap daya terima kerupuk ubi karet. Pelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari lima formula, yaitu: K (tepung ubi kayu karet 1000 g), P1 (tepung ubi kayu karet 600 g: wortel 400 g), P2 (tepung ubi kayu karet 700 g: wortel 300 g), P3 (tepung ubi kayu karet 800 g: wortel 200 g), dan P4 (tepung ubi kayu karet 900 g: wortel 100 g). Uji daya terima terdiri dari warna, aroma, rasa dan tekstur dilakukan terhadap 40 panelis tidak terlatih. Analisa data menggunakan one-way Anova, dengan tingkat kepercayaan 95%. Hasil penelitian menunjukkan penambahan wortel pada kerupuk ubi kayu karet berpengaruh nyata pada atribut tekstur, dan penilaian organoleptik keseluruhan, tetapi tidak berpengaruh terhadap daya terima atribut warna, rasa, dan aroma. Berdasarkan penilaian organoleptik keseluruhan, formula P2 adalah produk yang paling disukai. Kata kunci: Wortel,ubi kayu karet, kerupuk. PENDAHULUAN

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Alber Tigor ArifyantoAffiliation unknown1
Wa Ode SuarniAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH PENAMBAHAN WORTEL (Daucus Carrota L) TERHADAP DAYA TERIMA KERUPUK UBI KARET (Manihot glaziovii Muell. Arg)</dc:title>
	<dc:creator>Sukina, Sukina</dc:creator>
	<dc:creator>Sufrin, Fitriani</dc:creator>
	<dc:creator>Risma, Risma</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The purpose of this study was to determine the effect of addition of carrots on Ceara-Rubber (Manihot Glaziovii Muell) crackers on the acceptability level. This study uses a completely randomized design (CRD) consisting of five formulas, respectively namely K (1000 g of Ceara-Rubber flour), P1 (600 g of Ceara-Rubber flour: 400 g of carrot), P2 (700 g of Ceara-Rubber flour: 300 g of carrots), P3 (800 g of Ceara-Rubber flour: 200 g of carrots), and P4 (900 g of Ceara-Rubber flour: 100 g of carrots). The test of acceptability was done consisting of colour, flavour, taste and texture. It was carried out on 40 untrained panelists. Data analysis was done by one-way Anova, with a confidence level of 95%. The results showed that the addition of carrots to sweet potato crackers significantly affected the texture attributes, and overall organoleptic assessment, but did not affect on the acceptability of the attributes of colour, taste, and flavour. Based on the overall organoleptic assessment, formula P2 was the most preferred product. Keywords: Carrots, Ceara-Rubber (manihot glaziovii muell), crackers. ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh pemberian wortel terhadap daya terima kerupuk ubi karet. Pelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari lima formula, yaitu: K (tepung ubi kayu karet 1000 g), P1 (tepung ubi kayu karet 600 g : wortel 400 g), P2 (tepung ubi kayu karet 700 g : wortel 300 g), P3 (tepung ubi kayu karet 800 g : wortel 200 g), dan P4 (tepung ubi kayu karet 900 g : wortel 100 g). Uji daya terima terdiri dari warna, aroma, rasa dan tekstur dilakukan terhadap 40 panelis tidak terlatih. Analisa data menggunakan one-way Anova, dengan tingkat kepercayaan 95%. Hasil penelitian menunjukkan penambahan wortel pada kerupuk ubi kayu karet berpengaruh nyata pada atribut tekstur, dan penilaian organoleptik keseluruhan, tetapi tidak berpengaruh terhadap daya terima atribut warna, rasa, dan aroma. Berdasarkan penilaian organoleptik keseluruhan, formula P2 adalah produk yang paling disukai. Kata kunci: Wortel,ubi kayu karet, kerupuk. PENDAHULUAN</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2018-12-23</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/5227</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i5.5227</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i5</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/5227/3886</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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