# Physicochemical quality of biscuits in various compositions of wheat flour, dangke flour and sago flour
> Marwah

URL kanonis: https://discover.unhas.ac.id/publications/physicochemical-quality-of-biscuits-in-various-compositions-of-wheat-flour-dangk
Jurnal / Konferensi: Iop Conference Series Earth and Environmental Science
Tahun terbit: 2020
DOI: https://doi.org/10.1088/1755-1315/492/1/012049
ISSN: 17551307
Citations: 1

## Authors
- Marwah

## Abstract
Abstract Biscuits are processed food products made from flour; however, the supply of the flour depends heavily on foreign producers. This study aimed to examine the use of dangke flour and sago flour to substitute wheat flour in biscuit formulations. The design used was a completely randomized design (CRD) of one factor. The treatments of the compositions of wheat flour, dangke flour, and sago flour (%) in the biscuit formulation were100: 0: 0; 80: 20: 0; 60:30:10; 40:40:20; 20:50:30; and 0:60:40 respectively. The results showed that the compositions of wheat flour, dangke flour, and sago flour had very significant effects (p<0.01) on water content, dissolved protein, aroma, texture and preference but had no significant effects on yield and biscuit fat. The best composition of wheat flour, dangke flour and sago flour was 0:60:40 in the formulation. The produced biscuits had a yield of 84.16%, a moisture content of 1.96%, dissolved protein of 19.26%, fat content of 9.55%, flavor of 6.18%, texture of 6.25% and preference of 6.02%.

## Keywords
- Food science
- Wheat flour
- Aroma
- Corn flour
- Flavor
- Rice flour
- Mathematics
- Chemistry
- Raw material
- Bran
- Organic chemistry

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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