Universitas Pattimura :: Repository Paper

Judul:	Studi Perbandingan Tepung Kedelai dan Tepung Sagu Terhadap Mutu Kue Bangket Sagu
Penulis:	Rachel Breemer \|\| email: jbdpunpatti@yahoo.com
Jurnal:	Budidaya Pertanian Vol. 8 no. 1 - hal. 51-54 Tahun 2012 [ Pertanian ]
Keywords:	Sago bangket cookies, soy flour, sago flour, quality
Abstract:	Sago bangket cookies are traditionally processed product from Maluku using sago flour as a basic ingredient. Sago flour has high carbohydrate content; however it has low protein content. This problem can be fixed by combining sago flour and high protein soy flour. The addition of soy flour into processed sago bangket cookies would affect their quality and acceptance by consumers. This research was aimed to determine the exact soy flour to sago flour ratio of sago bangket cookies that can affect the quality and consumer acceptance. A compeletely randomized design was used with four level of treatments: P1 (200 g soy flour:800 g sago flour); P2 (300 g soy flour:700 g sago flour); P3 (400 g soy flour:600 g sago flour); and P4 (500 g soy flour: 500 g sago flour). Results showed that the ratio of 400 g soy flour:600 g sago flour could produce sago bangket cookies with good quality and was well accepted by consumers.
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Universitas Pattimura :: Paper Repository