Abstrak. Salah satu jenis makanan yang sangat disukai oleh masyarakat Indonesia dari anak kecil hingga orang dewasa yaitu biskuit. Biskuit merupakan produk kering terbuat bahan dasar tepung terigu dengan substitusinya, minyak atau lemak dan tanpa penambahan pangan lain. Peningkatan permintaan disebabkan karena banyaknya olahan menggunakan terigu. Pengurangan pengunaan sebagai baku utama dalam p...

ABSTRACT This study aimed to determine the effect of tempeh flour substitution on organoleptic and nutritional value biscuits. used CRD method (completely randomized design) which consisted five treatments, namely T0 (100% flour), T1 (95% flour: 5% T2 (90% 10% T3 (85% 15% T4 (80% 20% flour). Data were analyzed using analysis variance continued with Duncan's multiple range test (DMRT) at a 95% c...

The aim of the present work was to study physicochemical, textural and sensory properties biscuits prepared by replacing sucrose with rare sugar (D-psicose) and/or polyols (sorbitol, xylitol) at 25% or 50%. results showed that increasing D-psicose replacement resulted in lower moisture content, darker less yellow, thicker biscuits. However, opposite effects were observed polyol substitute textu...