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Abstract
The purposes of this study were to reveal the effect of addition of baking powder and water on sensory characteristics (color, flavor, aroma and texture) and physical characteristics (expending, porosity, and water content) and also value-added biscuit from Mocaf. This research was conducted in Agricultural Technology Laboratory, Faculty of Agriculture, University of Bengkulu The experimental design used was complete random sampling ith two factors included percentage addition of baking powder (0.2 %, 0.4 % and 0.6 %) and percentage addition of watwr (2 %, 6 % and 10 %), so it can be consisted of 9 treatment combination. Data were analyzed with ANOVA by using SPSS 17.0. Data were presented in the form of tabel. Result of study found that there were significant effects of addition baking powder dan water proportion on sensories and physics characteristic of mocaf biscuits. Biscuits mocaf was most preferred by the panelists (color, aroma and taste) were biscuit with addition of 10% water and 0.6 % baking powder, with physic characteristics expanding (56.55%), porosity (60,44) and water content (3.97%). The value-added biscuit mocaf were Rp 2,432 per 100 gram.
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References
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- Supriyadi, D. dan Sugiyono. 2012. Pengaruh Rasio Amilosa- Amilopektin dan Kadar Air Terhadap Kerenyahan dan Kekerasan Model Produk Gorengan. Skripsi. Fakultas Teknologi Pertanian. Jurusan Ilmu dan Teknologi Pangan. Institut Pertanian Bogor. Bogor.
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References
Aftasari, F. 2003. Sifat Fisikokimia dan Organloleptik Sponge Cake yang Ditambah Tepung Bekatul Rendah Lemak. Skripsi. Jurusan Gizi Masyarakat dan Sumberdaya Keluarga. Fakultas Pertanian IPB.
Brigita,M. 2013. Tepung Mocaf Pengganti Tepung Terigu. http://brigitamirs. blogspot.co.id/2013/04/tepung-mo caf-pengganti-tepun erigu.html. Diakses 2 Februari 2016.
Debertin. 2012. Agricultural Production Economic. Department of Agric ultural Economics. University of Kentucky. Lexington.
Devega M., M. Islamiah., K. Ulfah. 2010. Peranan Modified Cassava Flour (Mocaf) sebagai Bahan Substitusi Tepung Terigu pada Proses Pembuatan Mie dalam Upaya Mengurangi Impor Gandum Nasional. PKM-GT. Institut Pertanian Bogor.
Hadi, M.N. 2007. Kajian Formulasi Lighter Biscuit dalam Rangka Pengembangan Produk Baru di PT. Arnoti’s Indonesia Bekasi. Skripsi. Fakultas Teknologi Pertanian. Institut Pertanian Bogor. Bogor
Hal F.L., B. Susilo, N. Komar. 2013. Uji Karakteristik Mie Instan Berbahan-Baku Tepung Terigu dengan Substitusi Mocaf. Jurnal Bioproses Komoditas Tropis Vol.1 No.2. Jurusan Keteknikan Pertanian. Fakultas Teknologi Pertanian. Universitas Brawijaya.
Kementerian Perindustrian. 2013. Menperin Pastikan Stok Tepung Terigu & Minyak Goreng Aman. http://www.kemenperin.go.id/Sumber: Harian Ekonomi Neraca. Diakses 2 Februari 2016
Mamentu A.K., E. Nurali, T. Langi, T. Koapaha. 2012. Analisis Mutu Sensoris, Fisik, Kimia Biskuit Balita yang Dibuat dari Campuran Tepung MOCAF (Modified Cassava Flour) dan Wortel (Daucus Carota). Program Studi Ilmu dan Teknologi Pangan Unsrat
Brigita, M. 2013. Tepung Mocaf Pengganti Tepung Terigu. http://brigitamirs.blogspot.co.id /2013/04/tepung-mocaf-pengganti-tepun terigu.html. Diakses 2 Februari 2016
Sayangbati F. 1996. Karakteristik fisikokimia biskuit berbahan baku tepung pisang goroho (Musa acuminate, SP). Jurnal Teknologi Pertanian. Fakultas Pertanian Universitas Sam Ratulangi.
Setyowati W.T., Nisa F.C. 2014. Formulasi Biskuit Tinggi Serat (Kajian Proporsi Bekatul Jagung : Tepung Terigu dan Penambahan Baking Powder).Jurnal Pangan dan Agroindustri 2(3): 224-231.
Soekarto, S.T. 1985. Penilaian Uji Organoleptik untuk Industri Pangan dan Hasil Pertanian. Bhratara Karya Aksara. Jakarta.
Supriyadi, D. dan Sugiyono. 2012. Pengaruh Rasio Amilosa- Amilopektin dan Kadar Air Terhadap Kerenyahan dan Kekerasan Model Produk Gorengan. Skripsi. Fakultas Teknologi Pertanian. Jurusan Ilmu dan Teknologi Pangan. Institut Pertanian Bogor. Bogor.
Wulandari, M dan E. Handarsasi. 2010. Pengaruh Penambahan Bekatul Terhadap Kadar Protein dan Sifat Organoleptik Biskuit. Jurnal Gizi, Fakultas Ilmu Keperwatan dan Kesehatan Universitas Muham- madiyah Semarang.