Development of miding (stenochlaena palustris) crackers

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.