Systematic Study: Chemical Composition and Organoleptic Properties of Biscuits from Flour of Various Types of Tubers
DOI:
https://doi.org/10.35791/jteta.v15i2.65205Keywords:
biscuits, chemical composition, organoleptic properties, tubers flourAbstract
Biscuits are food products that are loved by all ages. The main raw material for making biscuits generally uses imported raw materials, namely wheat which is used as wheat flour. Research on non-wheat biscuits has been developed currently, especially biscuits from various types of tubers. Given the potential of tubers that are abundant in Indonesia, so that it can be developed as an alternative food ingredient to replace wheat flour. The purpose of this study is to inventory the types of tuber flour that have been used in the making of biscuits, as well as evaluate the chemical composition and organoleptic properties of biscuits. This research is a systematic review with a meta-aggregation method approach. The results of a systematic literature review showed that the tubers flour that had been used in the making of biscuits were sweet potato flour, tapioca flour, taka starch, yam flour, cocoyam flour, MOCAF flour, arrowroot flour and taro flour. The chemical composition of biscuits from flour of various types of tubers have a moisture ranging from 2.40% - 7.90%, ash content of 1.41% - 3.68%, fat 11,10% - 28,8%, protein 2, 91% – 10.85% and carbohydrates 42,4% - 75,94%. The criteria of panelis evaluation for the color of biscuits were neutral to like moderately, the aroma of biscuits were like slightly to like moderately, the taste of biscuits were like slightly to like moderately and the texture of biscuits were neutral to like moderately. The organoleptic properties of biscuits from flour of various types of tubers are influenced by several factors, which are the raw materials used, non-enzymatic browning reactions (maillard reaction) and the baking process.
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