Metode Pembuatan Tepung Ubi Jalar Cilembu (Ipomoea batatas (L.) lam) Termodifikasi dan Pengaplikasiannya pada Produk Biskuit

Abstract

This research was aimed to determine the best method for making modified flour and its application in making biscuits with good quality. The method used in this study was the non-factorial Completely Randomized Design (CRD) method with two research stages, making modified Cilembu sweet potato flour using several types of modifications namely, acetic acid, Annealing, BIMO CF and Instant Yeast as Stage I, and cilembu sweet potato flour was analyzed with physical, chemical, functional and sensory to the best selection of the flour which will be applied to make biscuit. The Stage II was making biscuits using modified sweet potato flour and substituted with wheat flour (P): 100:0, 75:25, 50:50, 25:75 and 0:100. The results obtained on modified Cilembu sweet potato flour using BIMO CF showed that the modified Cilembu sweet potato flour was selected to be implemented in the manufacture of biscuits. The final results selected using deGarmo's effectiveness index of biscuits produced using a modified sweet potato flour formulation in the P4 treatment (25:75). The best biscuit were selected based on organoleptic parameters of color, aroma, taste, texture, general acceptance, moisture content, ash content, carbohydrate content, fat content and protein content.