Salsabila, Safrina (2023) Kajian Formulasi Biskuit Tinggi Serat dari Tepung Ubi Jalar Ungu, Garut, Kedelai Hitam dan Penambahan Tepung Chia Seed. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
In this research, high-fiber biscuits were made with the formulation of purple sweet potato flour, arrowroot flour, black soybean flour, and chia seed flour. The use of purple sweet potato flour and arrowroot flour is because they contain starch, which functions in the formation of texture. Black soybean flour has the advantage of being high in protein, so it can complement the protein content of biscuits. The use of chia seed flour is because it contains high fiber, antioxidants, fat, and protein. The purpose of this study was to analyze the effect of purple sweet potato flour, arrowroot flour, black soybean flour, and chia seed flour formulas on the characteristics of biscuits. This study used a 1-factor Completely Randomized Design (CRD) with differences in the proportions of purple sweet potato flour, arrowroot flour, black soybean flour, and chia seed flour in two replications. Observational data were analyzed using ANOVA with a significant level of 5%; if there is a significant effect, then proceed with a 5% DMRT follow-up test. The best treatment was obtained from the F9 formulation using 40% purple sweet potato flour, 30% arrowroot flour, 15% black soybean flour, and the addition of 15% chia seed flour to obtain a moisture content of 3.72%; ash content 0.05%; protein content 11.46%; carbohydrate content 64.01%; fat content 20.77%; crude fiber content 29.95%; breaking power 16N; total calories 488.71 kcal; and color hedonic 2.84 (dislike); aroma 2.64 (dislike); taste 4.36 (like); texture 4.36 (likes).
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Safrina Salsabila | ||||||||||||
| Date Deposited: | 24 Jul 2023 07:40 | ||||||||||||
| Last Modified: | 24 Jul 2023 07:40 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/16028 |
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