PENGARUH PENGGUNAAN TEPUNG KOMPOSIT (TEPUNG KETAN-TEPUNG TAPIOKA) TERHADAP SIFAT FISIK DAN ORGANOLEPTIK RENGGINANG UBI TALAS (Colocasia esculenta (L.) Schott)

Abstract

Rengginang of taro is one of effort of diversification processing product that has base material of taro. On the processing of rengginang of taro will be produced physical and organoleptical characteristic that is influenced by composite flour adding (sticky flour-tapioca flour). This research has aimed to find out the influence of adding of composite flour (sticky flour-tapioca flour) to physical and organoleptical characteristic of rengginang of taro; and to find out appropriate variation of composite flour adding (sticky flour-tapioca flour) in order to produce rengginang of taro that has good characteristic and preferred by customer by group random design 1 factorial with 3 rd replication. Data is analyzed by F-test, and then the large of influence is analyzed by linier regression. The result of this research shows that variation of composite flour adding (sticky flourtapioca flour) is influenced to physical and organoleptical characteristic