Daftar Isi: STUDI PENGOLAHAN BISKUIT DARI SUBTITUSI PATI SAGU DAN TEPUNG TERIGU

Daftar Isi:

This study aims to determine the optimum composition between corn starch and flour on the quality of biscuits (chemical, physical and organleptik). The composition of corn starch and wheat flour in the form of the three formulas A1 (70%: 30%), A2 (50%: 50%), A3 (30%: 70%). This study was conducted with two phases, namely the first phase, the manufacture of biscuits with the third formula. Second, chemical and physical analyzes on all three formulations of biscuits. The results showed that the nutrient content of the three formulas are not significantly different, except for the corn starch carbs higher than wheat flour. The results of the organoleptic three biscuits were also not significantly different or can be interpreted in three formulations can be generally accepted. Third biscuits are generally meets the quality standards established biscuits (SNI 01-2973-1992), which can be used as food additives.