PEMANFAATAN PATI SAGU DAN TEPUNG IKAN PATIN DALAM PEMBUATAN BISKUIT

Abstract

The objectives of this research was to obtain the best ratio of sago starch and catfish flour in making biscuit
and meet the quality standard of biscuits (SNI 01-2973-1992). This research used a completely randomized
design (CRD) with 5 treatments and 4 replications. The treatments in this research were ratio of sago starch
and catfish flour; SP1 (80 : 20), SP2 (70 : 30), SP3 (60 : 40), SP4 (50 : 50) and SP5 (40 : 60). The data obtained
was analyzed statistically using analysis of variance and further tested with DNMRT at the level of 5%. The
result showed the different combination of sago starch and catfish flour gave significant effect on the moisture
content, ash content, protein content, fat content, colour, aroma, texture and taste of biscuit using descriptive
test. Based on the overall assessment, the panelists lightly like biscuit of all treatments. The best treatment of
this research was biscuit with ratio sago starch 40 and catfish flour 60, which moisture content 3.55%, ash
content 1.36%, protein content 27.33%, fat content 8.88% and met quality standard of biscuit (SNI 01-2973-
1992). The biscuit have characteristics cream in colour, the aroma was fishy, little brittle and tasted of
catfish.