SIFAT SENSORY BISKUIT BERBAHAN BAKU TEPUNG JAGUNG TERNIKSTAMALSASI DAN TERIGU
ABSTRACT: The objective of
this research was to find the the best
ratio between nixtamalized corn flour and wheat flour to produce biscuits with
the best sensory properties. The
experiment was a single factor, arranged in a complete randomized block
design with five replications. The the treatment was the formulation
nixtamalized of corn flour and wheat flour, consisted of 5 levels: 100:0 (F1),
90:10 (F2), 80:20 (F3), 70:30 (F4), and 60:40 (F5). The data were analyzed using ANOVA and
further tested with LSD at 5% level of significance. The results showed that
the proportion of nixtamalized corn flour and wheat flour significanly
influenced the flavor, color, texture, and overall acceptance of biscuits. The best treatment was found biscuits in the
produced from 100% nixtamalized corn flour (F1) with flavor score of 3.67 (typical
corn), color score of 4.30 (yellow), texture score of 3.94 (compact), and
overall acceptance score at 3:58 (like). These results indicated that
nixtamalized corn flour could be used to
replace 100% of wheat flour in the manufacture of biscuits.
Penulis: Siti Nurdjanah, Sussi
Astuti, Nanti Musita, Tri Febriyaningsih
Kode Jurnal: jppertaniandd140040
