Pengaruh Perbandingan Tepung Talas (Colocasia Esculenta L.) dengan Tepung Kedelai (Glycine Max.) dan Penambahan Gula Kelapa Terhadap Karakteristik Mutu Biskuit

Abstract

The purpose of this study was to determine the effect of the ratio of taro flour to soybean flour and the effect of coconut sugar addition on the quality of biscuits. The study used a completely randomized factorial design with two factors: the ratio of taro flour to soybean flour (E) (20:80, 40:60, 60:40, and 80:20) and the addittion of coconut sugar (K) (25%. 30%, 35%, and 40%). The parameters tested in the biscuits included moisture content, ash content, fat content, fiber content, protein content, total sugar content, descriptive color, descriptive aroma, descriptive texture, and overall acceptance. The results of the study showed that the ratio of taro flour to soybean flour had a highly significant effect on moisture content, ash content, fat content, fiber content, protein content, total sugar content, descriptive color, descriptive aroma, descriptive taste, descriptive texture, and overall acceptance. The addition of coconut sugar had a highly significant effect on moisture content, ash content, total sugar content, descriptive color, descriptive aroma, descriptive taste, descriptive texture, and overall acceptance, but had no significant effect on fat content, fiber content, and protein content of the biscuits. The interaction between the two factors had a highly significant effect on moisture content, ash content, fat content, total sugar content, descriptive aroma, and descriptive texture, a significant effect on descriptive taste, and overall acceptance, but no significant effect on fiber content, protein content, and descriptive color.