Electronic Theses and Dissertation

Upaya penambahan gizi crackers sebagai cemilan bergizi bagi balita dapat dilakukan dengan mengganti bahan dasar pembuatan crackers. Bahan dasar crackers umumnya menggunakan tepung terigu sehingga dalam penelitian diganti dengan nasi putih, nasi merah, dan nasi hitam. Analisis kandungan gizi crackers dilakukan untuk mengetahui kandungan gizi secara kasar meliputi kadar: air, abu, protein, lemak dan karbohidrat berturut-turut dengan metode thermogravimetri, kering, Lowry, sokletasi dan analisis by difference. Uji organoleptik dilakukan untuk menilai kesukaan panelis terhadap aspek warna, aroma, rasa dan tekstur. Hasil penelitian menunjukkan bahwa crackers yang diformulasikan sudah memenuhi syarat mutu SNI 2973:2022 terhadap kadar air, kadar abu, kadar abu tidak larut asam, dan kadar karbohidrat, sedangkan kadar protein dan lemak belum memenuhi syarat mutu minimum. crackers F3 berbahan dasar nasi hitam memiliki kadar abu dan lemak tertinggi, masing-masing sebesar 1,250% dan 2,760%. Kadar protein tertinggi, yaitu 0,079%, terdapat pada crackers F0 berbahan dasar tepung terigu, sedangkan kadar karbohidrat tertinggi dimiliki crackers F2 berbahan dasar nasi merah. Hasil uji organoleptik menunjukkan bahwa crackers F1 berbahan dasar nasi putih paling disukai dari aspek warna dan aroma, sementara crackers F2 berbahan dasar nasi merah lebih unggul dari aspek rasa dan tekstur. Peningkatan kadar lemak dapat dilakukan melalui penambahan bubuk alpukat dan minyak zaitun, sedangkan peningkatan kadar protein dapat dicapai dengan penambahan tepung kedelai.

Efforts to increase the nutritional value of crackers as a nutritious snack for toddlers can be done by replacing the basic ingredients used to make crackers. The basic ingredient of crackers is generally wheat flour, so in this study it was replaced with white rice, brown rice, and black rice. Nutritional content analysis of the crackers was conducted to determine the approximate nutritional content, including the levels of water, ash, protein, fat, and carbohydrates, using thermogravimetry, drying, Lowry, sokletation, and analysis by difference methods, respectively. Organoleptic tests were conducted to assess the panelists' preference for color, aroma, taste, and texture. The results showed that the formulated crackers met the SNI 2973:2022 quality requirements for water content, ash content, acid-insoluble ash content, and carbohydrate content, while the protein and fat content did not meet the minimum quality requirements. F3 crackers made from black rice had the highest ash and fat content, at 1.250% and 2.760%, respectively. The highest protein content, at 0.079%, was found in F0 crackers made from wheat flour, while the highest carbohydrate content was found in F2 crackers made from brown rice. Organoleptic test results show that F1 crackers made from white rice are the most preferred in terms of color and aroma, while F2 crackers made from brown rice are superior in terms of taste and texture. Fat content can be increased by adding avocado powder and olive oil, while protein content can be increased by adding soy flour.