INOVASI CRACKERS DENGAN PENAMBAHAN BERAS HITAM DAN TEPUNG MOCAF SEBAGAI JAJANAN BERBASIS PANGAN LOKAL
DOI:
https://doi.org/10.61722/jssr.v4i4.11859Keywords:
Crackers, Black Rice, mocaf Flour, Sensory Characteristics, Healthy snacks.Abstract
High dependency on imported wheat flour drives the importance of healthy food diversification using local ingredients such as black rice and mocaf flour. This study aims to analyze the sensory characteristics and determine the best formulation of these composite crackers. The research used a quantitative experiment with a Completely Randomized Design (CRD) via organoleptic testing by 30 semi-trained and 3 trained panelists, analyzed using ANOVA at a 5% significance level. The results showed that formulation variations significantly affected texture and overall acceptance, but had no significant effect on color, aroma, and taste. Treatment 3 (21% black rice and 21% mocaf) was selected as the best formulation with the highest preference score of 1.92. This innovative product has great potential to be developed as an alternative functional healthy snack.
References
Amalia, R., dkk. (2023). Industri Makanan Ringan dan Tren Gaya Hidup Sehat Masyarakat Urban. Jurnal Pangan dan Ekonomi Tradisional, 14(3), 245–257.
Aminullah, M., & Suradi, K. (2024). Perkembangan Teknologi Pengolahan Biskuit Kering dan Crackers di Indonesia. Journal of Food Engineering and Innovation, 12(1), 34–45. Asmoro, N. W. (2023). Karakteristik dan Sifat Tepung Singkong Termodifikasi (Mocaf) dan Manfaatnya pada Produk Pangan. Jurnal Polbangtan Yoma, 11(2), 89–98.
Israwati, I., dkk. (2022). Studi Umur Simpan dan Kadar Air Kritis Produk Crackers Substitusi Bahan Lokal. Jurnal Teknologi Pangan Terapan, 9(2), 112–120.
Kusumaningrum, A., dkk. (2019). Karakteristik Fisikokimia dan Rheologi Tepung Mocaf Hasil Fermentasi Bakteri Asam Laktat. Jurnal Pangan dan Agroindustri, 7(4), 15–24.
Latifa, S., dkk. (2019). Ekstraksi Antosianin Beras Hitam (Oryza sativa L.) dan Aplikasinya sebagai Pewarna dan Antioksidan Alami Alami Olahan Bakery. Jurnal Ilmu Pangan fungsional, 5(2), 77–85.
Maulina, L., & Sufianti, H. (2025). Analisis Kesadaran Kesehatan Konsumen Modern Terhadap Preferensi Jajanan Rendah Gluten. Jurnal Gizi dan Kesehatan Masyarakat, 18(1), 102–115.
Rahardjo, S., Nugroho, A., & Saibele, G. (2021). Analisis Fisik serta Sensori Kue Kering dengan Campuran Tepung Mocaf, Oats, dan Bekatul. Jurnal Sains Teknologi Pangan Yudharta, 6(2), 143–152.
Uivarasan, V., et al. (2021). Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks. MDPI Foods Journal, 10(8), 1845. Utami, L., & Fitriani, H. (2022). Antioxidant Activity and Organoleptic Quality of Crackers with Differences in the Addition of Black Glutinous Tape and Baking Powder. Jurnal Ilmu dan Teknologi Pangan Indonesia, 10(2), 77–88.
Widodo, B., & Qurani, M. (2024). Characterization of Black Rice Flour and Its Application in Bakery Products. Journal of Food Research and Innovation, 17(1), 19–29.
Zahroh, A., & Agustini, R. (2021). Perbandingan Kandungan Serat Pangan dan Indeks
Glikemik antara Beras Putih dan Beras Hitam Lokal. Jurnal Gizi dan Pangan Fungsional, 8(1), 54–63.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 JOURNAL SAINS STUDENT RESEARCH
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
