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Ir. Maya Ludong, MS.
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Agriculture, Biological Sciences & Forestry

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PENGARUH PENAMBAHAN MAIZENA PADA PEMBUATAN BISKUIT GLUTEN FREE CASEIN FREE BERBAHAN BAKU TEPUNG PISANG GOROHO (Musa Acuminate) Lois I.V.A. Utomo; Ir. Erny Nurali, MS; Ir. Maya Ludong, 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.v1i2.14939

Abstract

ABSTRACT  The purpose of this research was to determine the proper formula of biscuit made from goroho flour added with cornstarch; To  evaluate the sensory quality of the gluten free casein free biscuits made from goroho flour and analyze the nutrition content of biscuit and calculate the calories of biscuits gluten free casein free. The research was design using complete random sampling method with four treatments : 0% , 10%, 20% and 30% added of cornstarch. The results showed the addition of cornstarch on a gluten free casein free biscuits made from goroho flour most panelist favored the addition of 20% cornstarch that contain carbohydrates 69,09%, coars fibers 0,40%, proteins 2,81%, fats 22,89%, water content and calorific value 439,61 cal.  Keywords : gluten free casein free biscuits, goroho flour, cornstarch
Co-Authors Erny Nurali Lois I.V.A. Utomo