Abstract:
Development of Miding cracker is a study about the incorporation of Miding either in
chopped form or extracts form into plain cracker. Six formulations were produced that is
5%, I 0%, and 15% of Miding for chopped Miding and also for extract Miding beside the
plain cracker as the control. Miding or its scientific name Stenochlaena Palustris is a type
of fern that is can be found abundantly but the usefulness of it is not diversified. The
unique characteristic of it is the pinkish colour of the juvenile leaves that is immature
leaves that used for this study. It contains important micronutrient and also macronutrient
like water, protein, and also fiber. This study will determine the effect of incorporation of
Miding into cracker in terms of chemical analysis that is protein, fat, fiber, carbohydrate,
moisture and ash and for physical; it will be tested in term of colour, and texture that is
for hardness and fracturability value. The acceptability of this cracker will be tested in
term of its appearance, colour, smell, fracturability, flavor and also overall acceptance.
The result suggest that the addition of Miding gives significant differences (p<0.05) for
almost of the attribute and parameter tested. From sensory, it shows that the acceptance of
chopped Miding is almost the same with control cracker.