PENAMBAHAN NATRIUM TRIPOLIFOSFAT DAN CMC (CARBOXY METHYL CELLULOSE) PADA PEMBUATAN KARAK

Abstract

Karak is a local crispy snack made of cooked rice as the main component and traditionally bleng as an additive that function as thickening agent. However, bleng contains borax, an element which is harmful for human health. This research was important to substitute the role of bleng as a thickening agent. The objectives of this research were to evaluate the effect of carboxy methyl cellulose (CMC) and sodium tripolyphosphate (STTP) addition on physical and organoleptic characteristics of fried karak and to determine concentration and type of thickening agent that resulted acceptable product. The results showed that fried karak with 0.75 and 1 % CMC or 0.7 and 0.9 % STTP had volume expansion and relative hygroscopicity similar to the traditional one. However, if CMC or STTP was added at 0.5 %, less expansion was obtained due to higher relative higroscopicity. Organoleptic test to color, taste, and crispiness of karak was not significanly. The fried karak that processed using STTP 0.7 or 0.9% produced acceptable product. __________________________________________________________________ Key-words : Sodium Tripolyphosphate, Carboxy Methyl Cellulose, Karak and Bleng