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Dr.Ir. Gregoria S.S. Djarkasi, MS.
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Agriculture, Biological Sciences & Forestry

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PENGEMBANGAN BISKUIT KENARI (Canarium indicum L) BERBAHAN BAKU TEPUNG SAGU BARUK (Arenga microcarpa) Veybi S. Makanoneng; Ir. Erny J.N. Nurali, MS.; Dr.Ir. Gregoria S.S. Djarkasi, MS.
COCOS Vol. 8 No. 3 (2017)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v1i2.14916

Abstract

ABSTRACT  The purposes of this research was to evaluate the sensory quality of “kenari” biscuits that made from mixingof sago “baruk”and corn starch;  and to analyze the chemical content of a “kenari”  biscuits that have the highest percentage by panelists. This research was designed using Complete Randomized Design with four treatments with three replications each treatment. Those are (A) 90 g sago baruk and 10 g cornstarch, (B) 85 g sago baruk and 15 g cornstarch, (C) 70 g sago baruk and 20 g cornstarch and (D)75 g sago baruk and 25 g cornstarch. The results showed that the “kenari” biscuits that made from sago baruk 90 g and 10 g cornstarch has the highest percentage given by panelists. That biscuit contents 6.66% of moist, 1.46% of ash, 8.96% of protein, 42.28% of fat, 40.6% of carbohydrates and 578.92 calorie Keywords: Sago baruk, Kenari nuts, biscuit.
Co-Authors Erny Nurali Veybi S. Makanoneng