SENSORY AND CHEMICAL CHARACTERISTIC OF BISCUITS WITH MOCAF AND SOY FLOUR FORMULA
Keywords:
Soybeans, Organoleptic, Water Content, Fiber Content, BiscuitsAbstract
In the era of globalization, consumption of unhealthy foods, such as high-fat and low-fiber snacks, as well as an unbalanced diet, can increase the risk of degenerative diseases, such as diabetes mellitus, heart disease, hypercholesterolemia, and hypertension. Therefore, it is necessary to develop nutritious and practical food products, one of which is soy-based biscuits which are known to be rich in dietary fiber and have a distinctive color and aroma. This study is a quantitative study with a single factor design, namely the composite formulation of soy flour (L) and mocaf (M), which consists of treatments of 100% M, 55% L: 45% M, 65% L: 35% M, and 75% L: 25% M, each with three replications. The parameters observed include chemical characteristics (moisture content and crude fiber content) and hedonic organoleptic characteristics (taste, aroma, color, and texture). Chemical property data were analyzed using the One-Way ANOVA test followed by the Tukey test, while organoleptic data were analyzed using the Friedman test followed by the Dunn test. The results of the study showed that the best biscuit formulation based on organoleptic response was the 75% L : 25% M treatment. This formulation had organoleptic characteristics in the form of slightly preferred taste, preferred aroma, preferred texture, and less preferred color. Meanwhile, the resulting chemical characteristics were water content of 7.52% and crude fiber content of 5.67%.
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