SIFAT SENSORY BISKUIT BERBAHAN BAKU TEPUNG JAGUNG TERNIKSTAMALSASI DAN TERIGU

Authors

  • Siti Nurdjanah Dosen Jurusan Teknologi Hasil Pertanian Universitas Lampung
  • Sussi Astuti Dosen Jurusan Teknologi Hasil Pertanian Universitas Lampung
  • Nanti Musita Baristand Industri Bandar Lampung
  • Tri Febriyaningsih Alumni Jurusan Teknologi Hasil Pertanian Universitas Lampung

DOI:

https://doi.org/10.23960/jtihp.v19i2.127%20-136
Abstract View: 944

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.

Keywords: biscuits, nixtamalized corn flour

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Published

2014-08-12

How to Cite

Nurdjanah, S., Astuti, S., Musita, N., & Febriyaningsih, T. (2014). SIFAT SENSORY BISKUIT BERBAHAN BAKU TEPUNG JAGUNG TERNIKSTAMALSASI DAN TERIGU. Jurnal Teknologi &Amp; Industri Hasil Pertanian, 19(2), 127–136. https://doi.org/10.23960/jtihp.v19i2.127 -136

Issue

Vol. 19 No. 2 (2014): Jurnal Teknologi & Industri Hasil Pertanian

Section

Articles

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