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Agus B. Suprianto
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Agriculture, Biological Sciences & Forestry

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SUBSTITUSI TEPUNG KACANG HIJAU (Phaseolus radiathus L) DALAM PEMBUATAN BISKUIT KIMPUL (Xanthosoma sagittifolium (L) schott) Agus B. Suprianto; Christine F. Mamuaja; Thelma D. J. Tuju
COCOS Vol. 6 No. 12 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/cocos.v6i12.8599

Abstract

ABSTRACT  This research aims to produce biscuits kimpul obtained from green bean flour substitutes that can be accepted by the panelists. This study used a Randomized Complete Design method with a mixture of kimpul flour and green bean flour . Treatment A (50% kimpul flour : 50%  green beans flour ), B (60% kimpul flour : 40%  green beans flour), C (70% kimpul flour : 30%  green beans flour), D (80% kimpul flour  : 20% green bean flour), E (90% kimpul flour : 10%  green bean flour). Results of organoleptic, selected treatment continued with the sensory properties and chemical analysis. Selected treatment in treatment B (60% kimpul flour : 40% green bean flour) has the value most highly favored and panelists. The results of the chemical analysis of the selected kimpul biscuits with chemical composition  with  5.44% moisture content,  ash levels 2,71%, 8.03% protein, fat levels 24.88%, and carbohydrate levels 58,93%..  Key words: biscuits, kimpul flour, green beans flour
Co-Authors Christine F. Mamuaja Thelma D. J. Tuju