The Value of Protein, B-carotene and Sensory in Baby Biscuits made from Yellow Sweet Potatoes, Green Bean Sprouts and Fermented Millet Flour
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Authors:
IDP Kartika Pratiwi, NM Indri Hapsari Arihantana
Abstract:
“Innovation baby biscuits from composite flour using local raw material such as yellow sweet potatoes,green bean and millet is important to diversification. This research aims to determine the proteincontent, ?-carotene and sensory properties of Baby Biscuits from 9 types composite flour formulas. Theexperimental design was a complete randomized design with a 9 composite flour formulas and repeated2 times, the proportion of yellow sweet potatoes flour : green bean sprouts flour : fermented millet flournamely 60:25:15; 55:30:15; 50:35:15; 55:25:20; 50:30:20; 45:35:20; 50:25:25; 45:30:25; 40:35:25.The results of the analysis stated that the comparison of the composition of composite flour has asignificant effect on the value of protein, ?-karoten, sensory test of taste and crispness of baby biscuits.The best formulation was obtained in baby biscuits made with the propotion of yellow sweet potatoesflour : green bean sprouts flour : fermented millet flour of 50:35:15. Those baby biscuits contained8.51% protein, 398.18 g/100g ?-carotene, taste is like (5.93) and crispness level is crispy (4.20).”
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https://jurnal.harianregional.com/pangan/full-59702
Published
2020-05-11
How To Cite
PRATIWI, IDP Kartika; ARIHANTANA, NM Indri Hapsari. The Value of Protein, B-carotene and Sensory in Baby Biscuits made from Yellow Sweet Potatoes, Green Bean Sprouts and Fermented Millet Flour.Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology), [S.l.], v. 6, n. 1, p. 66-75, may 2020. ISSN 2477-2739. Available at: https://jurnal.harianregional.com/pangan/id-59702. Date accessed: 08 Jul. 2024.
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Issue
Vol 6 No 1 (2019): Scientific Journal of Food Technology (March)
Section
Articles
Copyright
This work is licensed under a Creative Commons Attribution 4.0 International License
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