KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK BISKUIT YANG DISUBTITUSI DENGAN TEPUNG BERAS HITAM (Oryza sativa L.) DAN FILTRAT JAHE (Zingiber officinale)
Daftar Isi:
- DEVITA OKTA RIYANTI. Physical, Chemical and Organoleptic Characteristics Of Black Rice (Oryza sativa L.) Flour and Ginger (Zingiber officinale) Filtrate Substituted Biscuits (Supervised by UMI ROSIDAH and ANNY YANURIATI). The purpose of this study was 1) to study the physical, chemical and organoleptic characteristic changes of biscuits which its flour was substituted with black rice flour (Oryza sativa L.) and ginger filtrate (Zingiber officinale) 2) to determine the optimal formulation of black rice flour (Oryza sativa L.) and ginger filtrate (Zingiber officinale) substituted biscuits which were preferred by consumers. Research data on substitution of wheat flour with black rice flour and ginger filtrate used non-factorial completely randomized design (CRD) that consisted of 6 treatments and each was repeated three times. The biscuit formulations were 100% control of wheat flour compared to the black rice flour and ginger filtrate 90%: 10%, 85%: 15%, 80%: 20%, 75%: 25%, 70%: 30% substituted biscuits. The substitution of wheat flour with 70% black rice flour and 30% ginger filtrate could reduce hardness, lightness (l*), yellowness (b*) and water content significantly with a greater decrease in the formulation of black rice flour, except substitution wheat flour with 80% black rice flour and 20% ginger filtrate could significantly improve the exture by increasing the substitution formulation of black rice flour. While substitution of wheat flour with 70% black rice flour and 30% ginger filtrate could ignificantly increase the redness (a*) and ash content with greater increase in the ginger filtrate formulation. Based on the organoleptic test of the texture, aroma, taste and color of the biscuits which its flour was substituted with 90% black rice flour and 10% ginger filtrate were favored by anelists.