Perbandingan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) Pragelatinisasi dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Biskuit Gluten Free

Abstract

Biscuits are a dry folold prolduct with a crunchy texture that has a lolw water colntent, high carbolhydrate, and fat colntent. Generally, biscuits are made frolm wheat flolur which colntains gluten hence it is nolt safe tol colnsume folr peolple with gluten intolerance. The use olf pregelatinized moldified purple sweet poltatol flolur can be an alternative tol wheat flolur and improlve the characteristics olf noln-wheat biscuits. Purple sweet poltatol flolur is moldified tol have a lolw proltein colntent, thus red bean flolur needs tol be added tol increase the proltein colntent olf the biscuit. This study aimed tol determine the effect olf the ratiol olf pregelatinized moldified purple sweet poltatol flolur and red bean flolur oln the characteristics olf biscuits and determine the right ratiol olf pregelatinized moldified purple sweet poltatol flolur and red bean flolur tol prolduce biscuits with the best characteristics. This research uses the design olf colmpletely randolmized design (CRD) with 6 treatment levels, the ratiol olf moldified purple sweet poltatol flolur and red bean flolur: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50 which was repeated 3 times tol olbtain 18 experimental units. The data olbtained was analyzed by analysis olf variance (ANOlVA), if there is significant effects therefolre it woluld be colntinued with Duncan's Multiple Range Test (DMRT). The results sholwed that the colmparisoln olf moldified purple sweet poltatol flolur and red bean flolur had significant effects (P<0.05) oln water colntent, proltein colntent, fat colntent, carbolhydrate colntent, hardness and hedolnic test including cololr, texture, taste, and olverall acceptance. Colmparisoln olf 80% moldified purple sweet poltatol flolur and 20% red bean flolur had the best characteristics olf biscuits with water colntent 2.90%, ash colntent 3.65%, proltein colntent 5.10%, fat colntent 28.85 %, carbolhydrate colntent 59.51%, hardness (hardness) 14.80 N, the cololr is like, the arolma is slightly like, the texture is like, the taste is like, olverall acceptance is like and antiolxidant activity 23.07%.