The Quality of Non-Gluten Biscuits During Storage With Different Types of Packaging

9 Pages Posted: 18 Nov 2019

See all articles by Diana Puspitasari

Diana Puspitasari

Universitas Wijaya Kusuma Surabaya

Fungki Sri Rejeki

Universitas Wijaya Kusuma Surabaya

Endang Retno Wedowati

Universitas Wijaya Kusuma Surabaya

Koesriwulandari Koesriwulandari

Universitas Wijaya Kusuma Surabaya

Akmarawita Kadir

Universitas Wijaya Kusuma Surabaya

Date Written: August 29, 2019

Abstract

Non-gluten biscuits products utilize local raw material from Indonesia, namely purse-cowpea composite and sago flour. Cowpea flour was used to increase the protein content of biscuits, while to increase crispness, sago flour and carrageenan are used. As a new product, it is necessary to know how the product quality during storage. Therefore, research was carried out with the aim of knowing the quality of non-gluten biscuit during storage. The study was conducted using a single factor randomized block design namely the packaging type, namely aluminum foil pouch and polyethylene pouch, where each treatment was repeated three times. Observations was carried out every 10 days from the 0, 10, 20, 30, and 40 days during storage. The result showed that the sensory test of aroma was significantly different between the days of observation and decreased levels of preference, but not significantly different between the types of packaging, as well as the sensory test of texture. The content of water, carbohydrates, ash, crude fiber and the number of microbes were not significantly different between the packaging types during storage, but the quality tends to decrease. Protein and fat contents decreased in quality and showed significant differences between the packaging types during storage.

Keywords: Non-gluten biscuits, cowpea flour, purse-cowpea composite

Suggested Citation

Puspitasari, Diana and Rejeki, Fungki Sri and Wedowati, Endang Retno and Koesriwulandari, Koesriwulandari and Kadir, Akmarawita, The Quality of Non-Gluten Biscuits During Storage With Different Types of Packaging (August 29, 2019). Available at SSRN: https://ssrn.com/abstract=3487343 or http://dx.doi.org/10.2139/ssrn.3487343

Diana Puspitasari (Contact Author)

Universitas Wijaya Kusuma Surabaya ( email )

Indonesia
Surabaya
Indonesia

Fungki Sri Rejeki

Universitas Wijaya Kusuma Surabaya

Indonesia
Surabaya
Indonesia

Endang Retno Wedowati

Universitas Wijaya Kusuma Surabaya

Indonesia
Surabaya
Indonesia

Koesriwulandari Koesriwulandari

Universitas Wijaya Kusuma Surabaya

Indonesia
Surabaya
Indonesia

Akmarawita Kadir

Universitas Wijaya Kusuma Surabaya

Indonesia
Surabaya
Indonesia

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