Putri, Nadia Rahma (2026) Pengaruh Proporsi Tepung Jali Terfermentasi dan Tepung Jantung Pisang dengan Penambahan Natrium Bikarbonat terhadap Karakteristik Biskuit. Undergraduate thesis, UPN "Veteran" Jawa Timur.
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Abstract
The use of wheat flour in biscuit products remains relatively high; therefore, alternative local raw materials are needed to support food diversification. Fermented Job’s tears flour has the potential to be used as a biscuit raw material because the fermentation process can improve digestibility and enhance the functional properties of the flour, while banana blossom flour is potentially useful due to its high crude fiber content. The addition of sodium bicarbonate is necessary to assist texture formation and biscuit expansion through the release of CO₂ gas during the baking process. This study aimed to determine the effect of the proportion of fermented Job’s tears flour and banana blossom flour, as well as the addition of sodium bicarbonate, on the physicochemical and organoleptic characteristics of biscuits, and to determine the best treatment. The study used a Completely Randomized Design (CRD) with a factorial pattern and two replications. The first factor was the proportion of fermented Job’s tears flour and banana blossom flour (95:5, 90:10, and 85:15), while the second factor was the concentration of sodium bicarbonate addition (0.5%, 0.75%, and 1%). Data were analyzed using Analysis of Variance (ANOVA), and if significant interactions or effects were found, the analysis was continued using Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that the biscuits had moisture content ranging from 3.559–4.852%, ash content 2.319–2.819%, fat content 24.920–27.475%, protein content 10.990–11.960%, crude fiber content 0.88–4.00%, starch content 44.38–58.73%, total sugar content 2.665–4.725%, hardness 2272.115–3129.175 gf, and expansion volume 0.0608–0.2705%. The best treatment was obtained from biscuits with a proportion of fermented Job’s tears flour to banana blossom flour of 95:5 and the addition of 0.75% sodium bicarbonate. These biscuits had a moisture content of 4.14%, ash content of 2.504%, fat content of 26.875%, protein content of 11.74%, crude fiber content of 1.21%, starch content of 55.42%, total sugar content of 2.72%, hardness of 2996.345 gf, expansion volume of 0.2134%, dietary fiber content of 4.36%, and hedonic scores for taste of 3.88 (neutral), texture of 3.84 (neutral), color of 4.16 (liked), and aroma of 3.76 (neutral).
| 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: | Nadia Rahma Putri | ||||||||||||
| Date Deposited: | 29 May 2026 03:40 | ||||||||||||
| Last Modified: | 29 May 2026 07:25 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/53039 |
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