Aishah, Janeeta Tiara (2026) Karakteristik Fisikokimia dan Organoleptik Biskuit Dari Tepung Jagung dan Pati Garut dengan Penambahan Tepung Daun Kelor. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Biscuits are one of the most effective wheat flour-based processed products for food diversification, utilizing local commodities such as corn flour and arrowroot starch due to their practicality and popularity among all groups. Protein deficiencies in biscuit products can be fortified with the addition of moringa leaf flour. This study aimed to determine the effect of the proportions of corn flour and arrowroot starch, as well as the addition of moringa leaf flour, on the physicochemical and organoleptic properties of biscuits. This study used a factorial Completely Randomized Design (CRD) with two replications. The first factor was the proportion of corn flour and arrowroot starch with three levels (75%: 25%; 50%: 50%; 25%: 75%), and the second factor was the addition of moringa flour with three levels (5%; 10%; 15%). Data processing was performed using Analysis of Variance (ANOVA) and further DMRT testing at a 5% margin of error. The results showed that the proportion of corn flour and arrowroot starch combined with the addition of moringa leaf flour significantly interacted (p≤0.05) with respect to moisture content, protein content, fat content, carbohydrate content, starch content, amylose content, amylopectin content, antioxidant activity, hardness, and aroma, taste, and texture parameters in the organoleptic test, and did not significantly interact (p≥0.05) with respect to ash content and color parameters in the organoleptic test. The best treatment was obtained with a ratio of corn flour and arrowroot starch (50%:50%) and the addition of 5% moringa leaf flour, which produced biscuits with characteristics including a moisture content of 3.03%, ash content of 1.78%, fat content of 28.62%, protein content of 4.20%, carbohydrate content of 62.38%, hardness of 427.11 gf, starch content of 42.51%, amylose content of 18.09%, amylopectin content of 24.42%, antioxidant content of 5.79%. The organoleptic values for aroma were 4.40 (liked), color 4.04 (liked), flavor 4.72 (liked), and texture 4.16 (liked).
| 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: | Janeeta Tiara Aishah | ||||||||||||
| Date Deposited: | 24 Jul 2026 03:18 | ||||||||||||
| Last Modified: | 07 Sep 2026 08:22 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/56954 |
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