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    This thesis analyzes the physical and chemical properties of biscuits made with varying ratios of sorghum and wheat flour. Ratios tested were 80% sorghum:20% wheat, 70%:30%, and 60%:40%. Testing included fiber content, tannins, color, breaking strength, protein, and moisture. Results showed the flour ratios affected fiber, tannins, color brightness and red/yellow tones. Ratios did not impact protein, moisture, or breaking strength. The study aims to determine how sorghum flour can be used as a substitute in biscuits and its nutritional contributions.

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    This thesis analyzes the physical and chemical properties of biscuits made with varying ratios of sorghum and wheat flour. Ratios tested were 80% sorghum:20% wheat, 70%:30%, and 60%:40%. Testing included fiber content, tannins, color, breaking strength, protein, and moisture. Results showed the flour ratios affected fiber, tannins, color brightness and red/yellow tones. Ratios did not impact protein, moisture, or breaking strength. The study aims to determine how sorghum flour can be used as a substitute in biscuits and its nutritional contributions.

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    © All Rights Reserved
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    8 views1 page

    Format Upload Watermark

    Uploaded by

    Indah Pha
    This thesis analyzes the physical and chemical properties of biscuits made with varying ratios of sorghum and wheat flour. Ratios tested were 80% sorghum:20% wheat, 70%:30%, and 60%:40%. Testing included fiber content, tannins, color, breaking strength, protein, and moisture. Results showed the flour ratios affected fiber, tannins, color brightness and red/yellow tones. Ratios did not impact protein, moisture, or breaking strength. The study aims to determine how sorghum flour can be used as a substitute in biscuits and its nutritional contributions.

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    © All Rights Reserved
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    SUMMARY

    Astuti, Indah Puji. 2023. Analysis of Physical, Chemical Properties of Sorghum


    and Wheat Flour Biscuits with Different Ratios. Thesis, Department of
    Industrial Technology, Faculty of Engineering, State University of Malang.
    Supervisor: (I) Ir. Budi Wibowotomo, M.Si., Ph.D., (II) Dra. Wiwik
    Wahyuni, M.Pd.

    Keyword : Biscuits, Sorghum

    Biscuits are one of the processed snacks that have a low water content made
    by baking dough derived from flour and other substitutes. Sorghum is used as a
    substitute in making biscuits has nutritional value needed by humans. Sorghum
    can be one of the alternatives and innovations in various processed foods.

    This study aims to determine the physical properties and chemical


    properties of sorghum flour and wheat flour biscuits with different ratios, namely
    80%:20%, 70%:30%, 60%:40%. This study was conducted by experimental
    method using RAL with 2 repetitions. The results of this study were analyzed
    using One Way Anova and continued with DMRT.and test processed food.

    The results of this study showed that sorghum flour and wheat flour biscuits
    with different ratios affect fiber content, tannin content, development, L
    brightness, redness (a +), and yellowness (b +). The results also showed that
    sorghum flour and wheat flour biscuits with different ratios had no effect on
    protein content, moisture content, and breaking power.

    Nama, Prodi

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