EN 
IN
Journal article
NILAI PROTEIN, B-KAROTEN DAN SENSORIS BISKUIT BAYI DARI TEPUNG UBI JALAR KUNING, TEPUNG KECAMBAH KACANG HIJAU DAN TEPUNG MILLET TERFERMENTASI
I Desak Putu Kartika Pratiwi Ni Made Indri Hapsari Arihantana
Volume : 6 Nomor : 1 Published : 2019, March
Media Ilmiah Teknologi Pangan
Abstrak
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 protein content, ?-carotene and sensory properties of Baby Biscuits from 9 types composite flour formulas. The experimental design was a complete randomised design with a 9 composite flour formulas and repeated 2 times, the proportion of yellow sweet potatoes flour : green bean sprouts flour : fermented millet flour namely 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 a significant 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 proportion of yellow sweet potatoes flour : green bean sprouts flour : fermented millet flour of 50:35:15. Those baby biscuits contained 8.51% protein, 398.18 g/100g ?-carotene, taste is like (5.93) and crispness level is crispy (4.20).