<![CDATA[The purposes of this study were to reveal the effect of addition of baking powder and water on sensory characteristics (color, flavor, aroma and texture) and physical characteristics (expending, porosity, and water content) and also value-added biscuit from Mocaf. This research was conducted in Agricultural Technology Laboratory, Faculty of Agriculture, University of Bengkulu The experimental design used was complete random sampling ith two factors included percentage addition of baking powder (0.2 %, 0.4 % and 0.6 %) and percentage addition of watwr (2 %, 6 % and 10 %), so it can be consisted of 9 treatment combination. Data were analyzed with ANOVA by using SPSS 17.0. Data were presented in the form of tabel. Result of study found that there were significant effects of addition baking powder dan water proportion on sensories and physics characteristic of mocaf biscuits. Biscuits mocaf was most preferred by the panelists (color, aroma and taste) were biscuit with addition of 10% water and 0.6 % baking powder, with physic characteristics expanding (56.55%), porosity (60,44) and water content (3.97%). The value-added biscuit mocaf were Rp 2,432 per 100 gram.]]>
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