Formulasi Biskuit Kelapa Parut Kering dengan Perlakuan Penyangraian dan Tanpa Penyangraian
ABSTRACT: The study of the
formulation of desiccated coconut biscuits by roasting and without roasting was
investigated. This research was conducted using randomized block design consisted
of two factors and three replications. The first factor is the percentage of
the desiccated coconut addition to wheat flour with three levels (25%, 50% and
75%). The second factor is the variation treatment of the desiccated coconut;
roasting and without roasting. The result showed that the percentage of
desiccated coconut addition to wheat flour has a significant effect on protein
content. The treatment of roasting and without roasting has very significant
effect on the peroxide number and significant effect on the moisture content,
sensory test (aroma and taste). The interaction factor between the percentage
of desiccated coconut addition to wheat flour and the treatment of roasting and
without roasting has a very significant effect on the fat content and has a
significant effect on the sensory test (aroma and taste). The best formulation
of the desiccated coconut biscuits based on the sensory test was obtained from
the addition of75% of desiccated coconut without roasting.
Penulis: Yanti Meldasari
Lubis, Satriana Satriana, Fahrizal Fahrizal, Eni Darlia
Kode Jurnal: jppertaniandd140154
