PENGEMBANGAN BISKUIT KENARI (Canarium indicum L) BERBAHAN BAKU TEPUNG SAGU BARUK (Arenga microcarpa)

Abstract

ABSTRACT  The purposes of this research was to evaluate the sensory quality of “kenari†biscuits that made from mixingof sago “barukâ€and corn starch;  and to analyze the chemical content of a “kenariâ€Â  biscuits that have the highest percentage by panelists. This research was designed using Complete Randomized Design with four treatments with three replications each treatment. Those are (A) 90 g sago baruk and 10 g cornstarch, (B) 85 g sago baruk and 15 g cornstarch, (C) 70 g sago baruk and 20 g cornstarch and (D)75 g sago baruk and 25 g cornstarch. The results showed that the “kenari†biscuits that made from sago baruk 90 g and 10 g cornstarch has the highest percentage given by panelists. That biscuit contents 6.66% of moist, 1.46% of ash, 8.96% of protein, 42.28% of fat, 40.6% of carbohydrates and 578.92 calorie
Keywords: Sago baruk, Kenari nuts, biscuit.