Pengaruh Komposisi Tepung Sukun Komposit Terhadap Kualitas Biskuit

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dc.contributor Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian Jl Tentara Pelajar 12 Bogor 16114 en-US
dc.creator Suyanti, nFN
dc.creator Widowati, Sri
dc.creator Amiarsi, Dwi
dc.date 2018-11-23
dc.date.accessioned 2019-10-09T09:43:34Z
dc.date.available 2019-10-09T09:43:34Z
dc.identifier http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9655
dc.identifier 10.21082/jpasca.v8n1.2011.19-23
dc.identifier.uri http://124.81.126.59/handle/123456789/7910
dc.description Penelitian ini bertujuan untuk mendapatkan komposisi terbaik tepung komposit berbasis tepung sukun pada pembuatan biskuit. Tepung komposit sebagai bahan baku biskuit terdiri atas tepung sukun, tepung sorgum dan tepung gandum lokal. Enam formula biskuit dibuat dengan persentase perbandingan tepung sukun : tepung sorgum : tepung gandum lokal, yaitu 100:0:0; 60:40:0; 60:30:10; 60:20:20; 60:10:30; dan 60:0:40. Keenam formula tepung selanjutnya dibuat biskuit dengan penambahan mentega, gula halus, telur kuning, baking powder dan maizena. Penelitian menggunakan rancangan acak lengkap dengan ulangan tiga kali. Hasil penelitian menunjukkan biskuit terbaik dengan formula tepung sukun: tepung sorgum: tepung gandum lokal = 60:30:10. Biskuit tersebut mempunyai kadar air 4,7%, abu 1,7%, lemak 28,39%, protein 7,91%, dan karbohidrat 57,20%, serta energi 660 kkal/100g, warna, rasa dan kerenyahan disukai dan rendemen 91,01%. The Effect Of Composition Of Breadfruit Flour Composite On Quality Of Biscuits.The aim of this study was to obtain the best composition of breadfruit flour composite for making biscuits. The composite flour consisted of breadfruit flour, sorghum flour and local wheat flour. Six formulas of the composite flour were prepared based on breadfruit flour:sorghum flour:local wheat flour ratio. The six formulas tested were 100:0:0, 60:40:0, 60:30:10, 60:20:20, 60:10:30; and 60:0:40. Butter, powdered sugar, egg yolks, baking powder and cornstarch were added to each formula and the dough was then baked The experiment was arranged in a completely randomized design with three replications. The result showed that the formula consisting of breadfruit flour:sorghum flour:local wheat flour = 60:30: 10 produced biscuits with the best characteristics and acceptability. The biscuits contained 4.7% moisture, 1.7% ash, 28.39% fat, 7.91% protein, 57.20% carbohydrate, 660 kkal/100g energy and the biscuits' yield was 91.01%. The sensory characteristics of biscuits (color, taste and crispness) were generally acceptable. en-US
dc.format application/pdf
dc.language eng
dc.publisher Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian en-US
dc.relation http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/9655/8130
dc.rights Copyright (c) 2018 Jurnal Penelitian Pascapanen Pertanian en-US
dc.rights http://creativecommons.org/licenses/by-sa/4.0 en-US
dc.source Jurnal Penelitian Pascapanen Pertanian; Vol 8, No 1 (2011): Jurnal Penelitian Pascapanen Pertanian; 19-23 en-US
dc.source 2541-4054
dc.source 0216-1192
dc.subject Sukun; sorgum; gandum lokal; tepung komposit; biscuit; breadfruit; sorghum; local wheat; composite flour; biscuit. en-US
dc.title Pengaruh Komposisi Tepung Sukun Komposit Terhadap Kualitas Biskuit en-US
dc.type info:eu-repo/semantics/article
dc.type info:eu-repo/semantics/publishedVersion
dc.type Peer-reviewed Article en-US


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