The concentration of sago flour to taro-mung bean composite flour on the quality of non-gluten biscuits

Revitriani, Marina (2023) The concentration of sago flour to taro-mung bean composite flour on the quality of non-gluten biscuits. IOP Conference Series: Earth and Environmental Science. (Unpublished)

Text The concentration of sago flour to taro-mung bean composite flour on the quality of non-gluten biscuits.pdf Download (1MB)

Abstract

The utilization of local raw materials, such as taro, avoids the gluten content usually found in wheat flour and creates innovation in the product development of biscuits. Taro has low protein content, thus requires the addition of other ingredients to meet the quality of the biscuits. The material used as a source of protein is mung bean flour. Besides, sago flour was used to improve the texture for being softer and crisp. The addition of sago flour also functions as an adhesive to replace the gluten found in wheat flour. This study aimed to determine the concentration of sago flour in biscuits of taro-mung bean composite flour that meet the quality standards of biscuits. The concentration of sago flour to taro-mung bean composite flour consists of four levels (0%, 20%, 40%, and 60%). The results showed that the selected treatment was the concentration of sago flour of 60%, with a total expected value of 6.10. Characteristics of the selected product include water content of 1.78%, carbohydrates of 63.55%, protein of 3.15%, fat of 29.86%, ash of 1.61%, the acceptance level of taste of 73.3%, color of 96.7%, and aroma of 90.0%.

Item Type:	Other
Subjects:	T Technology > T Technology (General)
Divisions:	Faculty of Engineering > Civil Engineering Study Program
Depositing User:	Sulimin BP3
Date Deposited:	14 Sep 2023 05:17
Last Modified:	14 Sep 2023 05:17
URI:	http://erepository.uwks.ac.id/id/eprint/15448

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