DAYA TERIMA BISKUIT TINGGI PROTEIN DENGAN PENAMBAHAN TEPUNG BIJI DURIAN (HIGH PROTEIN BISCUITS RECEIVED POWER WITH THE ADDITION OF DURIAN SEED FLOUR)

Besti Verawati, Nopri Yanto

Abstract


Biscuits are one snack or snack that is consumed by people in Indonesia. The
purpose of this research is the utilization of flour in making durian bij biscuits.
This research is experimental design using Draft. This research is experimental
design using a complete Randomized Design (RAL) non factorial that is
composed only of one factor, namely biscuit selected formulations with the
symbol BF all of which are repeated as many as 3 times (i = 1, 2, 3). Test
analysis of the difference of using test ANOVA and Duncan test information.
Panelists are somewhat trained 25 people i.e. students Undergraduate University
nutrition status of Hero Tuanku Tambusai. There is no difference in the addition
of durian seed flour flavor, color, and aroma biscuits. There is a difference the
addition of durian seed flour against texture. Based on further testing of Duncan,
the texture of the cookies is no different. Test results hedonik, formula biscuits
most-favored by panelists is formula F2. durian seed flour addition seanyak 20%.


Keywords


proximate analysis, biscuits, durian seed flour, hedonic test.

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