PENGARUH SUBSTITUSI TEPUNG TERIPANG (Stichopus sp.) TERHADAP KARAKTERISTIK FISIKO-KIMIA dan ORGANOLEPTIK BISKUIT

Biscuits are a type of dry cake that is produced through a baking process of dough, which is generally made from wheat flour or other flours, either with or without substitutions, oil or fat. In this study, wheat flour was substituted with sea cucumber flour.The use of sea cucumber is expected to increase the nutritional value of biscuits and increase consumer interest. This research aims to determine the effect of sea cucumber flour substitution on the physicochemical and organoleptic properties of biscuits. The research design used a Randomized Block Design (RBD) with one factor. Formulation of sea cucumber flour concentrations used is 0; 5; 10; 15; 20; 25; 30; 35%. The results showed that the substitution
of sea cucumber flour substitution significantly affected the moisture, ash, fat, protein, carbohydrates, colour intensity, and organoleptic (colour, aroma, texture). The best treatment is to treat P7 (35g sea cucumber flour: 15g wheat flour) with water content 4,38%, ash content 5,80%, fat content 21,01%, Protein content 19,80%, carbohydrate content 49,02%, brightness level (L) 42,04, reddish level (a+) 19,13 and yellowness level (b+) 22,11. At the colour organoleptic value of 2,88 (quite attractive), aroma 2,56 (smity flavoured with sea cucumber), taste of 3,40 (good enough), texture 3,64 (crisp).