PENGARUH PENCAMPURAN TEPUNG KACANG MERAH(Phaseolus vulgaris) DAN TEPUNG KETAN(Oryza sativa glutinosa) TERHADAP SIFAT ORGANOLEPTIK KUE SAGON KELAPA

Abstract

ABSTRACT
Modern society life makes the need for fast food is increasing. One of the ready-to-eat foods that are often consumed are cereals and nuts. This research was conducted to produce coconut sagon that are healthy and rich in protein. coconut sago also utilizes the dietary fiber components contained in grated coconut. Kidney beans are a fairly high source of protein. Glutinous flour contains minerals and is rich in fiber. Red bean flour and glutinous rice flour can be used as flour to produce coconut sago. The purpose of this research is to test the organoleptic coconut sagon cake, and analyze the protein content of the coconut sagon cake produced. This study used a completely randomized design (CRD) research method with grated coconut, red bean flour and glutinous rice flour, each treatment was carried out with 3 repetitions, namely, (A. 50 gr, 200 gr glutinous rice flour, 150 gr grated coconut) . (B. 100
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grglutinous rice flour, 150 gr grated coconut). (C. 150gr red bean flour, 100gr glutinous rice flour, 150gr grated coconut). (D. 200gr red bean flour, 50gr glutinous rice flour, 150gr grated coconut)., taste, aroma, texture) and chemical properties (protein content). organoleptic properties werecolorscar).