GAMBARAN DAYA TERIMA DAN ANALISIS ZAT GIZI CRACKERS DENGAN PENAMBAHAN TEPUNG TAUGE (PHASEOLUS PADIATUS L) DAN TEPUNG BERAS MERAH (ORYZA NIVARA L)

Abstract

Crackers are one of the most popular snack foods because they are practical and have a relatively long shelf life. However, crackers generally contain low levels of protein and dietary fiber, therefore product innovation using nutritious local food ingredients is needed. Mung bean sprout flour and red rice flour can be used as substitution ingredients because they contain protein, fiber, and antioxidants that are beneficial to health.

This study aimed to determine the acceptability of crackers substituted with mung bean sprout flour (Phaseolus radiatus L.) and red rice flour (Oryza nivara L.) based on color, aroma, taste, and texture. The crackers were prepared in three formulations: F1 (20gr mung bean sprout flour : 20gr red rice flour), F2 (25gr : 15gr), and F3 (30gr : 10gr). Acceptability testing was conducted using an organoleptic test on 25 semi-trained panelists with a hedonic scale. In addition, proximate analysis was carried out including carbohydrate, protein, fat, crude fiber, ash, and moisture content.

The results showed that the substitution of mung bean sprout flour and red rice flour affected the sensory characteristics of the crackers. The F2 formulation obtained the highest preference level in terms of color, aroma, taste, and texture. The proximate analysis results of the selected formulation (F2) showed carbohydrate content of 50.8%, protein 13%, fat 17.1%, crude fiber 6.67%, ash content 2.80%, and moisture content 6.61%. Therefore, crackers substituted with mung bean sprout flour and red rice flour have the potential to become nutritious snack foods with higher protein and fiber content.