KAJIAN KARAKTERISTIK BISKUIT YANG DIPENGARUHI PERBANDINGAN TEPUNG UBI JALAR (Ipomea batatas L.) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.)
Daftar Isi:
- ABSTRACT The purpose of this research was to produce biscuits of sweet potato flour and red bean flour. The benefits of research was to increase the diversification of biscuits, as information and knowledge regarding the manufacture of biscuits made from local, increase the diversification of food products from sweet potato flour and red bean flour, as the utilization of sweet potato and beans for the manufacture of biscuits while reducing the use of wheat flour. The design of treatment on primary research consisted of the factors that influence the comparison of sweet potato flour and red bean flour, with a set amount of wheat flour (A), which consists of 5 (five) level: a1 (100%:0%:0%), a2 (30%:30%:40%), a3 (30%:40%:30%), a4 (30%:50%:20%) and a5 (30%:30%:40%.). The experimental randomized block design with 25 treatments and 5 replications. The Result of the research showed the best were seen from the organoleptic response includes aroma, flavor, and texture of the most preferred is a5 the ratio of flour biscuit wheat flour 30%: 60% sweet potato flour: 10% red bean flour. Selected samples or biscuit products have a protein content of 4.81%, carbohydrate content of 39.53% and water content of 1.72%.