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All Journal Buletin Udayana Mengabdi Jurnal Peternakan Indonesia Dinamika Teknik Mesin : Jurnal Keilmuan dan Terapan Teknik Mesin
R. Kurniawan
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Education Mechanical Engineering Physics

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Journal : Jurnal Peternakan Indonesia

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Pengaruh Komposisi Susu, Tepung Telur dan Tepung Beras terhadap Kualitas dan Organoleptik Biskuit E. Vebriyanti; R. Kurniawan
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 13, No 1 (2011): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1772.584 KB) | DOI: 10.25077/jpi.13.1.21-26.2011

Abstract

The research objectives are determination of concentration of milk, rice flour and egg powder on protein, fat, crude fibre, and organoleptic evaluation on biscuit. The experiment was designed by using Randomized Block Design with 4 treatments: A(egg powder 20%, skim milk 33%, rice flour 7%), B (egg powder 25%, skim milk 25%, rice flour 10%), C (egg powder 30%, skim milk 17%, rice flour 13%), D (egg powder 35%, skim milk 9%, rice flour 16%), and each treatment was repeated 5 times. Parameters observed were protein, fat, crude fibre, and organoleptic of biscuit. Result shown, the concentration of milk, rice flour and egg powder affected of protein, fat, crude fibre, and organoleptic of biscuit highly significant (P<0.01). In conclusion, the best concentration of milk, rice flour, and egg powder for biscuit were 9%, 16%, and 35 % respectively.
Co-Authors E. Noviati E. Vebriyanti H. Marliany I. Rahmawati J. Kusumawanty M. Mirmanto, M. M. Wirawan Rosmiati -