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All Journal Jurnal Agribisnis dan Sosial Ekonomi Pertanian (JASEP)
Ruhil Fida
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Agriculture, Biological Sciences & Forestry

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ANALISA KANDUNGAN KIMIA PADA TEPUNG PISANG DENGAN METODE ANNEALING DAN RETROGRADASI PADA PEMBUATAN BISKUIT Ruhil Fida
JASEP Vol 8 No 2 (2022): JASEP DESEMBER 2022
Publisher : Program Studi Agribisnis Fakultas Pertanian Universitas Baturaja

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Abstract

This study aims to determine the chemical content of biscuit products using modified banana flour by annealing and retrogradation. It consisted of three treatments, each treatment was repeated 6 times. The results showed that 10.01% of B treatment biscuits and 10.43% of C treatment biscuits met the SNI quality requirements. The highest ash content was found in C treatment biscuits modified double retrogradation banana flour and wheat flour (75:25) of 2 .53%. the fat content of biscuit products ranges from 16.44% – 18.68%. the carbohydrate content of each treatment was 60.92% - 65.31%.Keywords: annealing, double retrogradation, chemical content analysis.
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