Pengkayaan Serat pada Pembuatan Biskuit dengan Substitusi Tepung Ubi Jalar Kuning (Ipomea batatas L.) - Ayu Ning Jagat; Yoyok Budi Pramono; Nurwantoro Nurwantoro (Indonesian Food Technologists, 2017)
Tujuan dari penelitian ini adalah untuk pengkayaan serat yang ada pada biskuit dengan substitusi tepung ubi jalar kuning dan mengamati pengaruh substitusi terhadap kadar air serta organoleptik. Perlakuan dalam penelitian ini yaitu substitusi tepung ubi jalar kuning 0%, 10%, 20%, 30%, 40% dan 50%. Penelitian dilakukan dalam dua tahap, yang pertama penelitian pendahuluan untuk menentukan komposisi yang baik dan penelitian utama menguji semua parameter. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan melakukan 3 kali ulangan. Kadar air biskuit mengalami peningkatan dengan semakin banyaknya tepung ubi jalar, kadar air yang tertinggi dimiliki oleh subtitusi 40% dengan nilai 4,23. Kandungan serat kasar (fiber) tertinggi pada biskuit sekitar 9,04% dengan subtitusi tepung ubi jalar 50%. Pengujian organoleptik biskuit pada atribut warna memberikan warna coklat pada biskuit dan kerenyahan menurun semakin tingginya kadar serat. Pembuatan biskuit ubi jalar dengan mensubstitusi tepung memberikan pengaruh terhadap kandungan yang dimiliki.The purpose of this research was to understand the effect of yellowish sweet potato flour substitution to the water content and organoleptic using treatment of 0%, 10%, 20%, 30%, 40%, and 50% flour substitution. This research was done by two steps. The first one was preliminary research which was to determine the good composition of the biscuit and the main research was done by testing all of parameter. After that, the research method was done by using completely randomized design and was repeated three times. The substitution gave the effect to all of the test objects. The water content of biscuit had increased as much as yellowish sweet potato flour was added. Therefore, the 40% substitution with 4.23% score was the highest water content. The highest fiber content was 9.04% with 50% sweet potato substitution approximately. Organoleptical attributes test showed increasing brown color on flour substituted biscuit and decreased the biscuits crispness with increasing level of fiber. Yellowish sweet potato substitution in the biscuit making influenced the resulted biscuit properties.