ESTD PERPUSTAKAAN UNTAD
ESTD PERPUSTAKAAN UNTAD
| JudulSifat Fisikokimia Dan Uji Organoleptik Biskuit Berbasis Tepung Daun Kelor, Bekatul Dan Ikan Teri |
| Nama: RIAS PURNAMA |
| Tahun: 2023 |
| Abstrak RIAS PURNAMA (E 281 19 120). “Physicochemical Properties And Organoleptic Tests Of Biscuits Based On Moringa Leaf Flour, Branch And Anchovy”. This research was supervised by Rostiati Dg Rahmatu and Amalia Noviyanty. Biscuits are food products made from wheat which is baked to a moisture content of less than 5%. Biscuits are dry bakery products made by baking dough made from wheat flour or its substitutes, oil or fat, with or without the addition of other food ingredients and permitted food additives (Lara, et al., 2010). This research was carried out at the Agro-Industry Laboratory of the Faculty of Agriculture and the Laboratory of the Faculty of Mathematics and Natural Sciences, Tadulako University. The research period started from March to July 2023. The treatment applied in making these biscuits was the addition of moringa leaf flour, rice bran and anchovies and consisted of 5 treatments. Each treatment was repeated three times so that there were 15 experimental units. This research used a Completely Randomized Design (CRD) with a onefactor pattern which was applied to analyze physical and chemical properties (water content, ash content, protein, carbohydrates, calcium and iron) while a Randomized Block Design (RAK) was used to analyze organoleptic properties (color, aroma, texture, taste and preferences). Data analysis to determine the effect of treatment was carried out using analysis of variance (Anova). Treatments that have a real effect will be continued with a 5% Honestly Significant Difference (BNJ) test. P4 treatment with the addition of moringa leaf bran and anchovy flour gave the best effect on the physical and chemical properties of biscuits with a value of 3.78%, protein 9.42%, calcium (ca) 29.37% and iron (fe) 19.70%. Meanwhile, K treatment without the addition of Moringa leaf flour, rice bran and anchovies gave the best effect on carbohydrates with a score of 47.96% and sensory with a color score of 5.12%, aroma 4.97%, texture 4.80%, taste 4.91 and 4.98?vorability. Keywords: Biscuits, Moringa leaf flour, rice bran and anchovies. physicochemical and organoleptic properties |