Pengaruh subtitusi tepung fungsional lokal (TFL) campuran ulat sagu terhadap mutu sensorik dan kadar air biskuit

Local foodstuffs, including sago worms, contain high nutrients and are widely available in Indonesia, but until now have not been optimally utilized. Through food technology efforts, substituting worm into flour is very good for developing local biscuits. This study aims to analyze the effect of Functional Flour (TFL) substitution on biscuits' sensory quality moisture content. The used a completely randomized design (CRD) with one-shot group design. TFL formulation consisted worm, soybean, mung bean, carrot. best biscuits were selected using weighting method aspects color, texture, aroma, taste. Statistical analysis Kruskal-Wallis test at 95% CI. results showed that there was no from color (p= 0,086), texture 0,818), aroma 0,126), taste 0,516). Biscuits 20% substitution. Textural changes occurred during storage plastic packaging second week storage. water content stored increased by 2,12 2,53%. In conclusion, did affect Biscuits' can be maintained through watertight containers.