KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK BISKUIT SUBSTITUSI TEPUNG LABU KUNING (CUCURBITA MOSCHATA D.) DAN TEPUNG KULIT BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS L.)

Biscuits are dry bakery products that are made by baking dough made from wheat flour
with or without substitutes, oil/fat, with or without the addition of other food ingredients
and permitted food additives. The high import of wheat flour is proportional to the high
consumption of biscuits consumption. One of the efforts to reduce it are by replacing or
substituting wheat flour with functional flour from local food ingredients. Pumpkin has
high potential to reduce the use of wheat flour for making biscuits because of its high
carbohydrate content of 83,18%. Biscuits on the market have low fiber content. Waste red
dragon peel is underutilized. Red dragon peel contains high fiber content of 25,56% of
food to increase the fiber content of biscuits. Therefore, it is expected that the addition of
pumpkin and red dragon peel processed into flour as a substitute can improve the
nutritional quality of biscuits. This research used Randomized Complete Block Design
(RCBD). The formulation of pumpkin flour concentration used was 0; 15; 20; 25; 30g
and red dragon peel flour concentration used was 0; 5; 10; 15; 20g. the result showed that
the variation of the addition of pumpkin flour and red dragon peel flour had a significant
effect on the chemical characteristics of biscuits. The best formulation of de Garmo test is
L4 treatment with value of crude fiber content of 33,98%; carbohydrate content of
66,30%; moisture content of 10,37%; ash content of 3,59%; protein content of 5,27%; fat 2
content of 26,84%; L value of 39,03; a+ value of 25,97; b+ value of 28,80; organoleptic
value of appearance of 2,68 (dark); flavor of 5,24 (slightly pleasant); taste of 4,98
(neutral); and texture of 5,98 (slightly soft).