KUALITAS FISIKOKIMIA DAN SENSORIS BISKUIT SPEKULAAS BERBAHAN DASAR TEPUNG KOMPOSIT PISANG GOROHO (Musa Acuminate) DAN UBI JALAR UNGU (Ipomoae batatas L)
| Main Authors: | Mokodompit, Amalia Regina, Nurali, Erny J.N., Tuju, Thelma D.J. |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Universitas Sam Ratulangi
, 2017
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| Online Access: |
https://ejournal.unsrat.ac.id/v3/index.php/cocos/article/view/17886 https://ejournal.unsrat.ac.id/v3/index.php/cocos/article/view/17886/17407 |
Daftar Isi:
- ABSTRACTSpeculaas is one type of biscuits that in the making using spice herbs such as cinnamon, nutmeg and cloves that provide a very specific aroma blend. This research aims to get the mixture formula of goroho flour and purple sweet potato flour which is right on Spekulaas biscuit making. This study used a Completely Randomized Design (RAL) with 4 treatments ie A (62.5% goroho flour: 37.5% purple sweet potato flour), B (75% goroho flour: 25% purple sweet potato flour), C (82.5 % goroho flour: 12.5% purple sweet potato flour), D (50% goroho flour: 50% purple sweet potato flour). Each treatment consisted of 3 replications. From the results of this study it can be concluded that Spekulaas biscuits made from composite flour 62.5% goroho flour : 37.5% purple sweet potato flour is the most preferred biscuit panelist that has a level of biscuit hardness 29.33 mm / g / sec, carbohydrate 64, 45%, fat 22.94%, water content 5.72%, 4.74% protein, ash content 2.15% and contains 483.22 kcal calories.Keywords: biscuit, composite flour, goroho banana, purple sweet potato