SUBSTITUSI TEPUNG KACANG HIJAU (Phaseolus radiathus L) DALAM PEMBUATAN BISKUIT KIMPUL (Xanthosoma sagittifolium (L) schott)
| Main Authors: | Suprianto, Agus B., Mamuaja, Christine F., Tuju, Thelma D. J. |
|---|---|
| Format: | Article application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
COCOS
, 2015
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| Online Access: |
http://ejournal.unsrat.ac.id/index.php/cocos/article/view/8599 |
Daftar Isi:
- ABSTRACT This research aims to produce biscuits kimpul obtained from green bean flour substitutes that can be accepted by the panelists. This study used a Randomized Complete Design method with a mixture of kimpul flour and green bean flour . Treatment A (50% kimpul flour : 50% green beans flour ), B (60% kimpul flour : 40% green beans flour), C (70% kimpul flour : 30% green beans flour), D (80% kimpul flour : 20% green bean flour), E (90% kimpul flour : 10% green bean flour). Results of organoleptic, selected treatment continued with the sensory properties and chemical analysis. Selected treatment in treatment B (60% kimpul flour : 40% green bean flour) has the value most highly favored and panelists. The results of the chemical analysis of the selected kimpul biscuits with chemical composition with 5.44% moisture content, ash levels 2,71%, 8.03% protein, fat levels 24.88%, and carbohydrate levels 58,93%.. Key words: biscuits, kimpul flour, green beans flour