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Composition of Nutrients and Other Substances in Various Kinds of Crispies (Komposisi Zat Gizi dan Bahan Baku Lainnya dari Berbagai Macam Krupuk)

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Fifty five kinds of crispies were drawn from 5 (five) municipialities of Jakarta markets. The crispies were examined for main ingredients and proximate composition. It was found that 21 samples contained mixture-flours of wheat and tapioca; 20 samples contain tapioca; 20 samples contain tapioca flour only; 9 samples contain wheat flour only; 2 samples contain mixture of soya and tapioca flours, and 3 samples were not found to contain flour (dried animal skin). The average protein content was found the highest in the group of animal skin crispies i.e. 81.753 plus/minus 1.536 grams per 100 grams (n=3), the lowest in the tapioca group i.e. 0.571 plus/minus 0.281 (n=20). The energy produced by 100 grams sample was also found the highest in the group of animal skin crispies i.e. 361 kilocalories (Kcal), the lowest was seen in tapioca group i.e. 337 Kcal. From 55 samples examined, 20 samples were not found to contain colouring substances, 35 samples were coloured with either permitted colour or non edible colour or mixture of both. Fifty two crispies were found to contain sodium glutamate as flavouring agent ranging from 0.8 gram to 5.3 grams per 100 grams, while the animal-skin crispies did not contain free sodium glutamate. From the 55 samples examined the crispies made of animal skin was concluded superior in the context of proximate composition and not using sodium glutamate for flavouring.

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Cermin Dunia Kedokteran,(111)1996:9-12

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: ., 1996

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nutrition

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