PENGARUH PERBEDAAN CAMPURAN DUA JENIS GULA TERHADAP KUALITAS SENSORIS KUE KERING SPEKULAAS BERBAHAN DASAR TEPUNG PISANG GOROHO

Abstract

ABSTRACT Speculaas biscuits,, also called spices biscuit, is a type of biscuit originating from Europe (the Netherlands and Belgium) which are currently one of the specific biscuit in the North Sulawesi area. Speculaas biscuit is generally has a light brown color, usually using wheat flour, palm sugar with the addition of spices which are a mixture of cloves, nutmeg, cinnamon, etc. Palm sugar is a kind of sugar that used in speculaas biscuit processing, whether as a part or the whole part. Now, palm sugar is produce in 2 types, namely in hard and crystal form. The aim of this research is to find the exact ratio of chrystal palm sugar and cane sugar for speculaas biscuit made from goroho flour based on sensory evaluation. This research was used a completely randomized design (CRD) research method with 5 treatments and 3 repetitions with the following formulations: A=70% crystal palm sugar : 30% cane sugar B=60% crystal palm 2 sugar: 40% cane sugar, C=50% crystal palm sugar: 50% cane sugar, D=40% crystal palm sugar : 60% cane sugar, E=30% crystal palm sugar : 70% cane sugar. The result of the evaluation sensory in this research is found that ratio 30% crystal palm sugar : 70% cane sugar (Formula E) is the highest preference by the panelists. Speculaas biscuit of goroho flour has a brown color, with the sweet taste and specific aroma of mix spices, and crunchy texture. Kata Kunci : Gula Semut, Spekulaas, Tepung Pisang Goroho