33 15 (2) (2020) 33-40 Jurnal Teknologi Pangan dan Hasil Pertanian http://journals.usm.ac.id/index.php/jtphp Pengaruh Formulasi Tepung Rambut Jagung Dan Tepung Beras Terhadap Kandungan Gizi Dan Sensori Keripik Bayam (Amaranthus Sp). Dionisius Rizky 1 , Haslina 2 , Ika Fitriana 3 1 Mahasiswa Fakultas Teknologi Pertanian Universitas Semarang, Semarang 2,3 Staff Pengajar Fakultas Teknologi Pertanian Universitas Semarang, Semarang Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Semarang, Indonesia DOI: http://dx.doi.org/10.26623/jtphp.v13i1.1845. Info Artikel ___________________ Sejarah Artikel: Disubmit 28 Agustus 2020 Direvisi 9 September 2020 Disetujui 26 September 2020 ___________________ Keywords: Spinach Chips; Corn Silk Flour; Chemical Content; Organolepic; Sensory _______________________ Abstrak ____________________________________________________________ Rambut jagung merupakan limbah jagung yang selama ini belum termanfaatkan, sehingga mengakibatkan pencemaran lingkungan. Penelitian dilaksanakan di Laboratorium Rekayasa Pangan, Laboratorium Kimia dan Bio Pangan, Laboratorium Uji Indrawi Jurusan Teknologi Hasil Pertanian, Universitas Semarang. Waktu dilaksanakan pada bulan Juli sampai Agustus 2020. . Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL). Dengan 5 perlakuan dan 4 kali ulangan sehingga diperoleh 20 unit perecobaan. Formulasi tepung rambut jagung dan tepung beras berpengaruh terhadap nyata (p<0,05) terhadap kandungan gizi dan sensori keripik bayam. Dari 536gr rambut jagung didapatkan 157gr tepung rambut jagung. Berdasarkan analisis ragam formula tepung rambut jagung dan tepung beras berpengaruh terhadap kandungan gizi (kadar air, kadar lemak, kadar protein, kadar serat kasar, kadar karbohidrat), kecuali kadar abu dan sensori. Formula tepung rambut jagung dan tepung beras yang disukai oleh panelis pada perlakuan T2 (5g:95g). dengan skor warna 2,48 (agak coklat), skor rasa 4,28 (netral), skor tekstur 6,14 (renyah), kadar air 3,25%, kadar abu 2,00%, kadar protein 8,98%, kadar lemak 23,00%, kadar serat kasar 0,80%, kadar karbohidrat 59,97%. Abstract ____________________________________________________________ Corn silk is corn waste that has not been utilized, resulting in environmental pollutionThe research was carried out at the Food Engineering Laboratory, Chemical and Bio-Food Laboratory, Sense Test Laboratory, Department of Agricultural Product Technology, University of Semarang. Time was carried out from July to August 2020. The experimental design used in this study was a completely randomized design (CRD). With 5 treatments and 4 replications in order to obtain 20 experimental units It is suspected that the formulation of corn hair meal and rice flour significantly (p <0.05) the nutritional content and sensory of spinach chips. From 536 grams of corn silk, 157 grams of corn silk flour were obtained. Formulation for corn silk flour and rice flour has an effect on the nutritional content (moisture content, fat content, protein content, crude fiber content, carbohydrate content), except ash content, and sensory. The formula of corn silk flour and rice flour fovored by the panelist in the second treatment with a color score 2,48 a slighty brown, taste score 4,82 (netral), texture score 6,14 (crispy), moisture content 3,25%, ash content 2,00%, protein content 8,98%, fat content 23,00%, crude fiber content 0,80%, carbohydrate content 59,97%.  Alamat Korespondensi: Dionisius Rizky, Fakultas Teknologi Pertanian Universitas Semarang, Jl Soekarno-Hatta, Tlogosari Semarang E-mail: dionisius.rizky26@gmail.com p-ISSN 1693-9115 e-ISSN 2580-846X