PERBANDINGAN TEPUNG KACANG TANAH (Arachis Hypogaea, L.) DENGAN TEPUNG UBI JALAR MERAH (Ipomoea batatas, L.) DAN SUHU PEMANGGANGAN TERHADAP KARAKTERISTIK BISKUIT GLUTEN FREE
Daftar Isi:
- The purpose of this research is to know the influence of mixing flour peanut with red sweet potato flour and temperature of roasting agains biscuits. The benefits of this research is to increase the added value of peanut in the form of high nutritious products, intorduce widely with ground beans form the form of the product that’s more modern, practical, and the favored community. The experimental design used in this study is a randomized block design with factorial pattern of 3 x 3 and 3 (three) times replication followed by Duncan test. Variable trial consist of a comparison of peanut flour with red sweet potato flour (M) is m 1 = 15% : 30%, m 2 = 22,5% : 22,5%, and m 3 =30% : 15%. Roasting temperature (N) is n 1 = 140 0 C, n 2 = 150 0 C, and n 3 = 160 0 C. the draft response consist of a chemical response (testing the water content, protein levels, fat levels, and carbohydrate levels), the physical response (texture of violence), and the response organoleptic (taste, aroma, and color). Research result indicates that the comparison of peanut flour with red sweet potato known to have an effect to biscuit characteristics. Roasting temperature known to have an effect to biscuit characteristics. Interaction between the comparison of peanut flour with red sweet potato and roasting temperature have an effect to biscuit characteristics. The selected samples are obtained at treatment m3n1 (comparison of peanut flour with red sweet potato flour M (30%:15%) and temperature of roasting N (140 0 C)) with a value of moisture 3,77% (SNI max. 5%), protein 18,01% (SNI min. 5%), fat 25,56%, carbohydrate levels are levels of starch 53,76%, and violence 1,32 mm/seconds/100gram.