THE INFLUENCE OF THE RATIO OF POTATO TO WHEAT FLOUR ON THE PHYSICAL PROPERTIES OF DANGKE CRACHERS Herwandi- Ratmawati Malaka*- Fatma Maruddin- Naharia
1Undergraduate Student of Animal Husbandry, Hasanuddin University
2Departement of Animal Production, Faculty of Animal Science, Hasanuddin University
Abstract
Dangke is one typical food of South Sulawesi that made from Buffalo^s milk or Cow^s milk. The purpose of this study was to determine effect of ratio of wheat flour and potatoes on organoleptic characteristics (crispness, aroma, taste and preference), and the protein content of dangke crackers. The study used a completely randomized design (CRD) in one direction with 5 replications with 3 treatments with the addition of 0%, 15%, 30% potatoes. The results of the study indicated that the aroma, taste and protein increased at 30%, while the crispness and favoritability decreased as more potato substitutes were added to 30% of dangke crackers. The addition of potatoes by 30% can increase the aroma, taste and protein in dangke crackers.
