T. Kiranawati, Ummi Rohajatien, Rahma Safira Jayanti
{"title":"EFFECT OF LONG FERMENTATION OF DOUGH ON PHYSICAL AND CHEMICAL PROPERTIES OF CRACKERS SUBSTITUTION OF COMPOSITE FLOUR","authors":"T. Kiranawati, Ummi Rohajatien, Rahma Safira Jayanti","doi":"10.31186/j.agroindustri.11.2.133-142","DOIUrl":null,"url":null,"abstract":"Composite flour is flour made from two foodstuffs, namely Tengger potatoes and Moringa leaves. Composite flour can be used as a substitute material for wheat flour for the manufacture of crackers products. Crackers are a type of biscuit that goes through a fermentation process. The study aimed to find out chemicals and physicals properties composite flour substitution crackers with a fermentation length of 0 hours, 1 hour, and 2 hours. This study using a Complete RandomIzed Design with 3 treatments and two repeats. The results of the analysis showed the old fermentation treatment of crackers dough significantly effect from its chemical and physical properties. Crackers with a 2hour fermentation period contain the highest protein content of 16.44%, the mostten water content of 0.916%, and the lowest free fatty acid content of 0.014%, and physical properties include the highest growth power of 28.237%, the lowest broken power of 0.006N/Cm2 and the brownish index of 88.469%.","PeriodicalId":17712,"journal":{"name":"Jurnal Agroindustri","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Agroindustri","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31186/j.agroindustri.11.2.133-142","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Composite flour is flour made from two foodstuffs, namely Tengger potatoes and Moringa leaves. Composite flour can be used as a substitute material for wheat flour for the manufacture of crackers products. Crackers are a type of biscuit that goes through a fermentation process. The study aimed to find out chemicals and physicals properties composite flour substitution crackers with a fermentation length of 0 hours, 1 hour, and 2 hours. This study using a Complete RandomIzed Design with 3 treatments and two repeats. The results of the analysis showed the old fermentation treatment of crackers dough significantly effect from its chemical and physical properties. Crackers with a 2hour fermentation period contain the highest protein content of 16.44%, the mostten water content of 0.916%, and the lowest free fatty acid content of 0.014%, and physical properties include the highest growth power of 28.237%, the lowest broken power of 0.006N/Cm2 and the brownish index of 88.469%.