PHYSICOCHEMICAL QUALITY OF BISCUIT ON VARIOUS COMPOSITIONS OF WHEAT FLOUR, DANGKE FLOUR AND SAGU FLOUR
Marwah, Wahniyathi Hatta, Nahariah
Universitas Hasanuddin, Fakultas Peternakan
Abstract
Biscuits is one of the processed food products based on wheat flour, which is an imported product by depending on overseas producers. This study was examined the possibility of using wheat flour with dangke flour and sago flour, in utilizing local ingredients in biscuit formulations. This research was aim to know the best level of wheat flour, dangke flour and sagu flour in making biscuit and to know the biscuit formulation to water content, rendement, protein solubility, fat content and organoleptic quality. The design used was Completely Randomized Design (RAL) of one factor, ie various composition of wheat flour, dangke flour, and sago flour in biscuit formulation, which was repeated three times. The results showed that the reduction of wheat flour and the addition of dangke flour and sago flour to biscuit formulation can decrease water content and increase protein solubility, fat content also on organoleptic test increase aroma of milk, crispness and biscuit favorite.
Keywords: Biscuits, wheat flour, dangke, sago, physicochemical
Topic: Animal production Technology