Physicochemical characterization melinjo crackers in an effort to diversify the processed products melinjo

Abstract

Lestari S, Muharfiza. 2015. Physicochemical characterization of melinjo crackers in diversification of melinjo-based products. Pros Sem Nas Masy Biodiv Indon 1 (1): 131-135. One of the famous processed of melinjo is “emping melinjoâ€. In addition, melinjo also can be made into cracker-like products. The purpose of this study is to determine the physicochemical properties of melinjo crackers with eligibility standards based on the SNI rice crackers and to analyze the feasibility of processing melinjo crackers by calculating the Gross B/C. The basic ingredients for the cracker is melinjo flour mixed with cassava flour at a ratio melinjo: cassava flour of 0%: 100%, 25%: 75%, 50%: 50%. Production of the crackers is divided based on into two tastes: original flavor and cooked tuna. The products were then subjected to an organoleptic test (15 panelists). In regards to the physical properties (color, aroma, appearance and taste), the test showed normal marks. Product integrity after frying is 87%, water content is 3.61%, ash content 1.76%, protein content 2.89%, fat content 40.98% and carbohydrate content 50.76%. Borax, mercury (Hg) and arsenic (As) were not detected in the cracker. Lead (Pb) was found at 0.45 ppm, tin (Sn) 16.4 ppm, copper (Cu) 1.1 ppm. Zinc (Zn) was detected at 0.86 mg / 100 g. Regarding the organoleptic test, panelists preferred the cracker which was made with a ratio of melinjo flour and cassava starch flour 25%: 75%, with cooked tuna. Melinjo cracker is eligible for consumption based on SNI of rice crackers 01-4307-1996. Entrepreneurship in melinjo cracker is financially feasible as the gross value of B / C is 2.03.