Perbedaan Kualitas Kerupuk Amplang yang Dihasilkan dari Berbagai Sumber Protein

This study aimed to analyze the differences in quality of crackers amplang resulting from rebon, jerbung shrimp, catfish, and catfish each as much as 100%, the shape, color, aroma, taste and texture. This type of research is an experiment that is doing three repetitions were carried out in June 2014, with the number of panelists 30 people and has passed a course in Food Technology. The independent variable is rebon 100% (X0), shrimp jerbung 100% (X1), catfish 100% (X2) and catfish 100% (X3). The dependent variable (Y) is the quality of shape, color, aroma, flavor, and texture of crackers amplang. Results show differences in quality of crackers amplang produced from a variety of protein include forms such as sticks is found in the x2 (3.96) with categories such as sticks, fluffy shapes contained in x1 (3.47) with a category rather fluffy, golden yellow color contained in x2 (2.93) with the category of slightly golden, fragrant aroma contained in x2 (2.66) with the category somewhat fragrant, savory flavor found in x2 (2.56) with a category rather tasteful and crumbly texture found in x2 (2 , 84) with a category rather fragile