KUALITAS FISIKOKIMIA DAN SENSORIS BISKUIT SPEKULAAS BERBAHAN DASAR TEPUNG KOMPOSIT PISANG GOROHO (Musa Acuminate) DAN UBI JALAR UNGU (Ipomoae batatas L)

Amalia Regina Mokodompit, Erny J.N. Nurali, Thelma D.J. Tuju

Abstract


ABSTRACT
Speculaas 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


Full Text:

PDF

Refbacks

  • There are currently no refbacks.