Pengaruh Substitusi Tepung Kedelai dan Konsentrasi Gula Kelapa terhadap Karakteristik Fisikokimia dan Organoleptik Biskuit Kacang Sihobuk

Abstract

This study was aimed to determine the effects of soybean flour substitution for wheat flour, coconut sugar addition, and their interaction on the quality of Sihobuk peanut biscuits. The research used a factorial Completely Randomized Design (CRD) with two factors, namely the ratio of soybean flour to wheat flour (T1 = 70%:30%, T2 = 75%:25%, T3 = 80%:20%, and T4 = 85%:15%) and the concentration of coconut sugar (G1 = 15%, G2 = 25%, G3 = 35%, and G4 = 45%). The parameters analyzed included moisture content (%), ash content (%), protein content (%), fat content (%), carbohydrate content (%), crude fiber content (%), and hedonic values for color, aroma, taste, texture, and overall acceptability. On the best treatment, color index (oHue), total plate count (CFU/gram), and glycemic index were also tested. The results showed that the substitution of soybean flour and wheat flour in Sihobuk peanut biscuits had a highly significant effect (P<0.01) on moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, and the hedonic scores of color, taste, aroma, texture, and overall acceptability. The concentration of coconut sugar had a highly significant effect (P<0.01) on moisture content, protein content, fat content, carbohydrate content, and the hedonic scores of color, aroma, taste, texture, and overall acceptability. The interaction of both factors had a highly significant effect (P<0.01) on the hedonic scores of color, aroma, texture, and overall acceptability, and had a significant effect (P<0.05) on fat content and carbohydrate content. The best treatment was obtained at T4G3, with a soybean flour to wheat flour ratio of 85%:15% and coconut sugar concentration of 35%.