Quality of Crispy Seasoned Flour with Tumang Sago Substitution (Mexroxylon sago Rottb) as a Substitute for Wheat Flour and its Application in Broilers

The utilization of local resources such as tumang sago flour is needed to be conducted increase diversification food with superior quality. This study aims determine the physicochemical and functional quality crispy seasoned using substitution. In addition, sensory chicken also checked those spiced flour. Tumang was obtained by drying under sun until it dry then sifted a 100 mesh sieve. used total 5 treatments times. Four were applied namely control (without substitution flour); 10%; 20%; 30% 40% Observations made on seasoning flour, among others: Water Content (SNI-01-02891-1992); Crude Fiber (Sudarmadji, et al. (1997); Holding Capacity (Subagio, 2006); Oil Color (L, b) (Digital Colorimeter), while test (color, aroma, crunch, taste acceptability). Data color digital colorimeter analyzed completely randomized design unidirectional pattern, accessories Kruskall Wallis' Non-Parametric analysis. If there real effect, Duncan's continued. results showed that moisture content (12.518-15.208%), crude fiber (0.396-2.138%), WHC (64.606-89.855%), OHC (96,373-115,498%), L (87.677-93.330), (2,153-2,697), b (5,630 – 7,743), (1,57-4,29), aroma (2,00-4,14), (3,57-3,86), (2,86-3,86) receptivity (2,57-4.00). addition in different percentages had significant effect (P<0.05) water content, WHC, OHC, (digital colorimeter), parameters, scent acceptance chicken. conclusion, best treatment this 10%