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PENGARUH PENGGUNAAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS L.) DAN RASIO MAIZENA TERHADAP KARAKTERISTIK FISIK DAN KIMIA BISKUIT BERBASIS TEPUNG SAGU (METROXYLON SP)

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This study aimed to determine the effect of kidney bean flour (Phaseolus ulgaris L) and maize flour ratio application on physical and chemical characteristics of biscuits based on sago flour. This study used a completely randomized factorial design (CRFD) which consisted of 2 treatment factors, namely use of red bean flour (A) which consisted of 5 ratios of red bean flour and (B) which consisted of 2 ratios of maize flour, obtained 10 treatment combinations. The observed parameters in this study were physical parameters (brownness index, specific gravity, texture and color) and chemical parameters (moisture content, ash content, protein content and fat content). The results showed that the addition of red bean flour and maize flour ratio (AB) had a significant effect on the treatment of physical characteristics, did not significantly affect the chemical characteristics, treatment A had a significant effect on physical and chemical characteristics, while treatment B had a significant effect on physical characteristics and moisture content. The higher the ratio of red bean flour used, the higher the browning index value, texture value, redness value, ash content, fat content and protein content while the water content, lightness value, yellowness value and specific gravity will decrease. In the ratio of cornstarch use, the brownish index, specific gravity, yellowness, redness, will decrease while the texture and lightness increase.

Availability
Inventory Code Barcode Call Number Location Status
2307000001T88151T881512023Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T881512023
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xi, 50 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
664.707
Content Type
Text
Media Type
unmediated
Carrier Type
-
Edition
-
Subject(s)
teknologi pembuatan makanan
Prodi Teknologi Hasil Pertanian
Specific Detail Info
-
Statement of Responsibility
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No other version available

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