<![CDATA[Untuk mengurangi penggunaan tepung terigu dan meningkatkan pemanfaatan Virgin Coconut Oil (VCO), telah dilakukan pengolahan biskuit yang disubstitusi tepung sagu dan VCO. Penelitian ini dilakukan untuk mengetahui mutu biskuit yang disubstitusi tepung sagu dan VCO serta mendapatkan formula yang disukai konsumen. Penelitian dimulai bulan Maret 2011 sampai November 2011, di Balai Penelitian Tanaman Palma, Manado, Sulawesi Utara dan Laboratorium Teknologi Hasil Pertanian, UGM-Yogyakarta. Perlakuan disusun secara faktorial dalam rancangan acak lengkap dengan tiga ulangan. Faktor pertama adalah sumber lemak, berasal dari margarin (a1) dan VCO (a2). Faktor kedua, perbandingan tepung sagu (TES) dan tepung terigu (TER), terdiri dari b1= TES : TER = 100: 0, b2 = TES : TER = 80 : 20, b3= TES : TER = 60 : 40, b4 = TES : TER = 40 : 60, b5= TES : TER = 20 : 80 dan b6= TES : TER = 0 : 100. Hasil analisa fisikokimia dan organoleptik menunjukkan, bahwa lima formula biskuit yang disubstitusi tepung sagu (20-100%) yang ditambah margarin, mengandung kadar air berkisar 0,15-0,36%, abu 1,46-1,62%, protein 6,04-11,61%, lemak 17,79-18,52%, serat kasar 4,54-5,39%, karbohidrat 68,72-74,24%, kerenyahan 3,87-4,13 dan rasa 3,93-4,40. Sedangkan yang ditambah VCO, kadar air berkisar 0,09-0,31%, abu 1,31-1,41%, protein 4,92-10,48%, lemak 18,77-21,18%, serat kasar 7,11-8,23%, karbohidrat 67,73-74,89%, kerenyahan 3.80-3.93 dan rasa 3.87-4.13. Biskuit yang disubstitusi tepung sagu 80%, ditambah margarin dan VCO, masing-masing mengandung asam lemak rantai medium (C10 dan C12) 0,38% dan 42,51%. Formula biskuit yang baik adalah yang disubstitusi tepung sagu 80% dan sumber lemak dari VCO. Kata kunci: tepung sagu, substitusi, VCO, biskuit.ABSTRACT Substitution of Sago Flour and VirginCoconut Oil (VCO) in Processing of BiscuitsIn order to reduce of using wheat flour and increasing utilization Virgin Coconut Oil (VCO), processing biscuit substituted sago flour and VCO has done. This study was conducted to determine quality of biscuits as substituted sago flour and VCO, and to find formula preferred by consumers. Research began in March 2011 to November 2011, at Indonesian Palms Research Institute, Manado, North Sulawesi and Laboratory of Agricultural Technology, UGM Yogyakarta. The experiment was arranged factorially using completely randomized design, with 3 replications. The first factor is source of fat, margarine (a1) and VCO (a2). The second factors is the ratio of sago flour (TES) and wheat flour (TER), consisting of b1 = TES: TER = 100: 0, b2 = TES: TER = 80: 20, b3 = TES: TER = 60: 40, b4 = TEST: TER = 40: 60, b5 = TES: TER = 20: 80 and b6 = TES: TER = 0: 100. The results of physicochemical and sensory analysis showed that five formula biscuits were substituted sago flour (20-100%) added margarine, contains of moisture content ranging from 0.15- 0.36%, ash 1.46-1.62%, protein 6.04-11.61%, fat 17.79-18.52%, crude fiber 4.54-5.39%, carbohydrate 68.72-74.24%, crispness 3.87-4.13 and flavor 3.93-4.40. While added VCO, moisture content ranging from 0.09-0.31%, ash 1.31-1.41%, protein 4.92-10.48%, fat 18.77-21.18%, crude fiber 7.11-8.23%, carbohydrate 67.73-74.89%, crispness 3.80-3.93 and flavor 3.87-4.13. Biscuits substituted sago flour 80%, added margarine and VCO, containing medium-chain fatty acids (C10 and C12) 0.38% and 42.51%, respectively. The good formula is fat source of VCO and sago flour substitution of 80%.]]>
