Formulation of kimpul-mung bean composite flour and sago flour for non-gluten biscuits D Puspitasari*, E Noerhartati, M Revitriani, F S Rejeki, and E R Wedowati
Agro-Industrial Technology, Faculty of Engineering, Universitas Wijaya Kusuma Surabaya, Surabaya, Indonesia 60225
Abstract
Utilization of local raw materials for biscuits can add innovation to product development. In addition to avoiding the gluten content in wheat flour which is generally used as a raw material for biscuits. One type of local raw material that can be developed is kimpul. Low protein content in kimpul causes the need for the addition of other ingredients in kimpul biscuits products in order to meet the biscuits quality. The material used as a source of protein is mung bean flour. Meanwhile, to improve the texture to make it softer and crisp, sago flour was used. The addition of sago flour also functions as an adhesive so that it can replace the gluten found in wheat flour. The purpose of this study was to determine the proportion of addition of sago flour to the processing of kimpul-mung bean composite flour biscuits that meet the quality standards of biscuits. The study design used a single factor randomized design, namely the proportion of kimpul-mung bean composite flour and sago flour with four levels, and repeated three times. Chemical data analysis using variance analysis, if there is a difference followed by Duncans test at 95% confidence level. The results showed the selected treatment was P4 with a total expected value of 6.10. Characteristics of P4 products include 1.78% water content, 63.55% carbohydrates, 3.15% protein. 29.86% fat, 1.61% ash, acceptance level of taste 73.3%, color 96.7%, and aroma 90.0%.
