Ir. Sunardi, M.Si (P) Primary Author Steven Stanly Crolis Jiniam Primary Author Mohammad Prasanto Bimantio S.T., M.Eng Primary Author mixed material bibliography yogyakarta INSTIPER 2023 monographic 085261666619

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MAKING CRISPY MUSHROOMS USING RICE FLOUR WITH VARIATIONS OF ADDITIONS (TAPIOCA, CORNSTARCH, AND SAGO) ABSTRACT Crispy mushrooms are culinary works of art that are served, generally as a good snack for complementary foods. The purpose of this study was to study the effect of starch type and percentage of rice flour: starch on organoleptic and chemical properties (protein, fat and water) in crispy mushrooms. Factor A: Type of Starch (Tapioca, Maizena, Sago), Factor S: Addition of Starch to Rice Flour (S1, S2, S3) Complete Randomized Design (RAL). Repetition: 3 times. Starch type factor (A). A1 = Tapioca A2 = Cornstarch A3 = Sago. Percentage factor ratio of rice flour: starch (S) S1: 70%: 30%, S2: 60%: 40%, S3: 50%: 50% The experiment was carried out by combining these 2 factors, each consisting of 3 levels and repeated 3 times, so that later obtained 3 x 3 x 2 = 18 experimental units. From the data obtained and discussion in this study it is known that the type of starch has a very real effect on water content, protein and fat content, but does not have a real effect on the analysis of color, taste and texture. While the addition of starch to rice flour has a real effect on the analysis of color and fat content, the addition of starch to rice flour is also very real on water content, but has no real effect on the analysis of taste, texture and protein. It can be seen that the most preferred color hedonic test with a value of 5.78 in the A2S3 formula. While the color test is occupied by A2S3 value of 5.50. The hedonic test against the A3S3 formula with a value of 5.55 is the most preferred. Chemical analysis on high water content found A3S3 with a score of 24.87, while protein content in formula A1S1 was very high with a value of 5.45, as well as the highest fat content found in formula A3S1 with a result of 25.55. Keywords: crispy mushroom, rice flour, cornstarch, tapioca, sago. 19586 BP-DES-2023 AGROFORETECH NONE Institutional Repository Institut Pertanian STIPER Yogyakarta DES.2023.UP.BP.018 My Library Cover s/d Abstract_19586 Halaman Pengesahan_19586 Bab I_19586 Bab V KESIMPULAN DAN SARAN_19586 Daftar Pustaka Sampai Lampiran_19586 Jurnal Online Mahasiswa (JOM)_19586 Form Telaah Publikasi Jom_19586 Hasil Cek Plagiasi Jurnal (Turnitin)_19586 Hasil Cek Plagiasi Jurnal (Turnitin)_19586 21197 2023-12-19 14:07:36 2023-12-19 15:17:18 machine generated