ADDITIONAL VEGETABLES MUSTARD (Brascia Juncea L.) AND CORN FLOUR ON MAKING HIFH FOOD CRACKERS Rakhmawati, Rachmad Qurnia Pratama, Abdul Azis Jakfar
Universitas Trunojoyo
Abstract
Crackers is a type of food that is included in the biscuit category and is often consumed as a snack food. Crackers have a crispy texture and have a long shelf life of several weeks even months because of low water content. Food fiber is very important for nutrient intake in people who have dense activities. Dietary fiber is very easy to find in vegetables and fruits. Vegetables are everyday dishes of the Indonesian people, both in the unprocessed state or after being processed. Corn flour is dried corn that is crushed and produces fine grains. Nutrient content is not inferior to wheat flour, corn flour also has advantages because in corn it has functional food content called dietary fiber. The purpose of this study is to know the best formulation of mustard crackers and know the effect of the level of addition of mustard greens and corn flour on water content, ash content , protein content, fat content, fiber content, texture, color of the selected crackers. This study uses 9 treatments with 2 factors, the first factor is the composition of wheat flour: corn flour and the second factor is the composition of mustard. The highest fiber content results obtained from the treatment 60 (wheat flour): 40 (corn flour): 5 (mustard greens) which is 11.00%. While the results of the fiber content of 50 (white flour): 50 (corn flour): 11 (mustard greens) is 10.73%. The best mustard crackers product formulation according to the consumers assessment is the formulation 50 (white flour): 50 (corn flour): 11 (mustard)
