The Quality of Non-Gluten Biscuits During Storage With Different Types of Packaging
9 Pages Posted: 18 Nov 2019
Date Written: August 29, 2019
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
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