SUBSTITUSI TEPUNG KACANG HIJAU (Phaseolus radiathus L) DALAM PEMBUATAN BISKUIT KIMPUL (Xanthosoma sagittifolium (L) schott)
DOI:
https://doi.org/10.35791/cocos.v6i12.8599Abstract
ABSTRACT ÂThis research aims to produce biscuits kimpul obtained from green bean flour substitutes that can be accepted by the panelists. This study used a Randomized Complete Design method with a mixture of kimpul flour and green bean flour . Treatment A (50% kimpul flour : 50% green beans flour ), B (60% kimpul flour : 40% green beans flour), C (70% kimpul flour : 30% green beans flour), D (80% kimpul flour : 20% green bean flour), E (90% kimpul flour : 10% green bean flour). Results of organoleptic, selected treatment continued with the sensory properties and chemical analysis. Selected treatment in treatment B (60% kimpul flour : 40% green bean flour) has the value most highly favored and panelists. The results of the chemical analysis of the selected kimpul biscuits with chemical composition with 5.44% moisture content, ash levels 2,71%, 8.03% protein, fat levels 24.88%, and carbohydrate levels 58,93%.. Â
Key words: biscuits, kimpul flour, green beans flour