KAJIAN KARAKTERISTIK FISIKOKIMIA DAN SENSORI KERUPUK DENGAN PENAMBAHAN RUMPUT LAUT (Eucheuma cottonii) DAN SELEDRI (Apium Gravoelens, Linn)

Crackers are processed dry food made from tapioca flour, with the addition of other ingredients and additives that are permitted, but many cracker manufacturers are add chemical additives that are not permitted. Eucheuma cottonii seaweed contains carrageenan which can improve the quality of crackers. Innovation of crackers from vegetables has not been developed. One of the vegetable’s has potential as a material for making crackers is celery which has a distinctive taste and aroma. The purpose of this study is to investigate the differences in seaweed formulation and celery on the quality of vegetable crackers. This research was conducted with a Factorial Randomized Design which was carried out with two factors. The first factor is seaweed concentration which consists of three levels (15%, 20%, 25%) v / v. The second factor is celery concentration which consists of three levels (15%, 20%, 25%) v / v. Parameters analyzed include water content, ash content, protein, fat, carbohydrate, texture, ability swell, brightness level (L), redness level (a +), yellowish level (b +), and organoleptic test (crispiness, aroma, taste). The results of this study include the best treatment is R2S2 (Seaweed 20%: celery 20%) with a moisture content of 12.6%; ash content of 1.59%; protein 10.87%; fat 2.94%; carbohydrates 71.90%; ability swell of 91.02%: texture of 3,21 N; brightness level (L) before and after at 42.8 and 43.33; the level of greenness (a-) before and after is 0.17 and 0.7; yellowish level (b +) before and after 9.77 and 10.27; taste very good; strong aroma; and crispy crispness. The conclusion of this research is the interaction between seaweed and celery treatment on water content, ash content, carbohydrate, ability swell, texture, yellowish level (b +), and taste