| Abstrakt: |
Whitewateryam (Dioscorea alata L.) is one of the tubers that has not been used optimally. The purpose of the study was to the development of food products made from white water yam, namely stick crackers as an effort to diversify food by utilizing local tubers and to analyze the effect of the proportion of tapioca flour and white water yam mash on the organoleptic properties of white water yam stick crackers. This research was conducted using an experimental method using a non-factorial Completely Randomized Design (CRD). The treatment applied was in theproportion of tapioca flour and white yam flour which consisted of 4 levels of treatment, namely, W1 (70#x0025;: 30#x0025;), W2 (60#x0025;: 40#x0025;), W3(50#x0025;: 50#x0025;) and W4(40#x0025;:60#x0025;). Each treatment was made 3 times replication. The organoleptic test was carried out by using the hedonic test (level of preferences). The collected data were then analyzed by using one-way ANOVA and was followed by a DMRT test with #x03B1;#x003D;5#x0025; if there was a significant difference between treatments. Based on the results of organoleptic analysis, the variation of tapioca flour and white wateryam mash did not significantly affect the color, aroma and, crispness of the whitewater yam stick crackers, but had a very significant effect on the taste of the whitewater yam stick crackers. The best treatment was obtained in the ratio of tapioca flour and white wateryam mash 50#x0025;: 50#x0025; with a preference level of color 4.34 (like), aroma 4.17 (like), taste 4.52 (like), and crispness 4.45 (like). [ABSTRACT FROM AUTHOR] |
