Update Artikelilmiah: 4043

RURI OCTARISA

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Tujuan penelitian untuk mengkaji pengaruh bersama (interaksi) antara perbandingan tepung
tapioka dan telur asin dengan lama pengukusan yang terbaik pada pembuatan kerupuk telur asin
terhadap kadar garam dan kesukaan rasa, mengkaji perbandingan tepung tapioka dengan telur
asin yang disukai konsumen pada pembuatan kerupuk telur asin, mengkaji lama pengukusan yang
terbaik pada pembuatan kerupuk telur asin. Penelitian ini menggunakan model matematik
Faktorial 4x3 dengan rancangan dasar Rancangan Acak Lengkap (RAL) dengan Faktor A
(perbandingan tepung tapioka dan telur asin), a0 = Penggunaan tepung tapioka tanpa telur
(kontrol), a1 = Penggunaan 80% tepung tapioka : 20% telur asin, a2 = Penggunaan 60% tepung
tapioka : 40% telur asin, a3 = Penggunaan 40% tepung tapioka : 60% telur asin, dan Faktor B (Lama
Pengukusan), b1 = pengukusan selama 10 menit, b2 = pengukusan selam 20 menit dan b3 =
pengukusan selam 30 menit. Data yang diperoleh dianalisis menggunakan analisis variansi dan
dilanjutkan dengan dengan uji lanjut orthogonal polynomial. Hasil penelitian menunjukkan bahwa
tidak ada interaksi antara perbandingan tepung tapioka dan telur asin dengan lama pengukusan
terhadap kadar garam kerupuk akan tetapi ada interaksi terhadap kesukaan rasa. Perlakuan
perbandingan tepung tapioka dengan telur asin berpengaruh sangat nyata terhadap kadar garam
kerupuk dan kesukaan rasa, sedangkan lama pengukusan tidak berpengaruh nyata terhadap kadar
garam maupun kesukaan rasa. Berdasarkan hasil penelitian rataan kadar garam a0 : 4,542 ± 0,242,
a1 : 5,487 ± 1,173, a2 : 5,883 ± 0,586, a3 : 6,896 ± 0,534. Rataan kesukaan rasa a0 : 2,267 ± 0,155, a1
: 2,526 ± 0,347, a2 : 3,059 ± 0,498, a3 : 2,289 ± 0,393. Kesimpulan dari penelitian adalah semakin
tinggi penambahan telur asin pada pembuatan kerupuk telur asin maka kadar garam semakin
meningkat, pembuatan kerupuk telur asin dengan perbandingan tepung tapioka 60% dan telur
asin 40% dengan lama pengukusan 20 menit adalah yang paling disukai panelis.

Abtrak (Bhs. Inggris)

The goal of this research was to examine the influence of interaction between the
comparison of tapioca flour to salted egg and steaming time of salted egg crackers making on the
levels of salt and taste preference, and to examine the ratio of tapioca flour to egg sauce that
favored consumers of salted egg crackers, and to examine the steaming time of salted egg cracker
making. This study used a 4 x 3 Factorial design with mathematical models of Completely
Randomized Design (RAL) by a factor A (comparison of tapioca flour to salted eggs); a0 = Use of
tapioca flour without eggs (control), a1 = use of 80% tapioca flour : 20% salted egg, a2 = Use of 60%
tapioca flour : 40% salted egg, a3 = Use of 40% tapioca flour : 60% salted egg, and Factor B
(Steaming Time); b1 = steamed for 10 minutes, b2 = submerge steaming for 20 minutes and b3 =
submerge steaming for 30 minutes. The Data obtained were analyzed using analysis of variance
and continued with further testing of orthogonal polynomial. The results showed that there was no interaction between the ratio of tapioca flour to salted egg with steaming time towards the
levels of salted crackers but there was interaction on taste preference. Comparison of treatment
of tapioca flour to egg had very significant effect on the levels of salt in crackers and taste
preference, while steaming time had no effect on the levels of salt and a sense of fondness. Based
on the results of this research, the meant of salt in a0 : 4.542 ± 0.242, in a1 : 5.487 ± 1.173, in a2 :
5.883 ± 0.586, in a3 : 6.896 ± 0.534. The meant of taste preference in a0 : 2.267 ± 0.155, in a1 :
2.526 ± 0.347, in a2 : 3.059 ± 0.498, in a3 : 2.289 ± 0.393. The conclusion of the study is the higher
increase in salted egg in the manufacture of crackers, the salt content increases, the manufacture
of crackers of salted eggs with tapioca-flour-salted egg ratio of 60% to 40% with steaming time of
20 minutes is the most preferred by panelists.

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