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KARAKTERISASI FISIKOKIMIA BISKUIT COKLAT BERBAHAN DASAR TEPUNG TERIGU, TEPUNG SORGUM DAN TEPUNG KENTANG

Hidayati, Nurul (2018) KARAKTERISASI FISIKOKIMIA BISKUIT COKLAT BERBAHAN DASAR TEPUNG TERIGU, TEPUNG SORGUM DAN TEPUNG KENTANG. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Biscuits are one of the processed food products made from wheat flour, which generally has a high carbohydrate and fat content but is low in fiber content. The use of sorghum flour and potato flour is used to be able to add nutrients to biscuits, especially fiber content of biscuits and as a diversification of food with local products, thereby reducing the import value of flour. This study aims to determine the interaction between the ratio of wheat flour: sorghum flour and the concentration of potato flour to the physicochemical quality of the chocolate biscuits produced. This study used factorial randomized block design (RBD) with two factors. The first factor is the ratio of flour: sorghum flour with 3 levels (100%: 0%, 90%: 10%, 800%:20%) and the second factor is the concentration of potato flour with 3 levels (5%, 10%, 15% ) The parameters analyzed included water content, fiber content, fat content, protein content, texture, and organoleptic which included taste, hardness and preference for chocolate biscuits. The results showed that there was an interaction between the ratio of wheat flour: sorghum flour and potato flour concentration to fat content, fiber content, texture, hardness, and preference for chocolate biscuits. The first factor had a significant effect on fat content, fiber content, protein content, moisture content, texture test, hardness and preference for chocolate biscuits. The second factor significantly affected the fat content, fiber content, texture, taste, preference and hardness of chocolate biscuits.Addition of sorghum flour 20% fiber content increased by 0.90%.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311030
Keywords: Chocolate biscuits, sorghum, potatoes.
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 07 Dec 2018 02:50
Last Modified: 07 Dec 2018 02:50
URI : http://eprints.umm.ac.id/id/eprint/41600

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