Pengaruh Variasi Konsentrasi Tepung Kulit Ari Kopi Pada Tepung Terigu terhadap Mutu Biskuit
Keywords:
kulit ari kopi, roti biscuit, tepung teriguAbstract
Penelitian ini bertujuan untuk mengetahui perbandingan kulit ari kopi dengan tepung terigu menjadi roti biskuit. Penelitian dilakukan di Laboratorium Pengolahan Hasil Pertanian, Fakultas Pertanian Program Studi Teknologi Hasil Pertanian, Universitas Katolik Santo Thomas, Medan. Penelitian ini dilakukan dengan menggunakan metode ekploratif dengan perbandingan persentase dengan tepung terigu. Penelitian ini dilakukan dengan perbandingan persentase tepung terigu 90% dengan 10% tepung kulit ari kopi, tepung terigu 80% dengan 20% tepung kulit ari kopi, tepung terigu 70% dengan 30% tepung kulit ari kopi, tepung terigu 60% dengan 40% tepung kulit ari kopi, tepung terigu 50% dengan 50% tepung kulit ari kopi, tepung terigu 40% dengan 60% tepung kulit ari kopi, tepung terigu 30% dengan 70% tepung kulit ari kopi, tepung terigu 20% dengan 80% tepung kulit ari kopi, tepung terigu 10% dengan 90% tepung kulit ari kopi. Perbandingan persentase ini bertujuan untuk mengetahui perbandingan konsentrasi yang baik dalam penggunaan tepung kulit ari kopi sebagai bahan dalam pembuatan biskuit. Perbandingan persentase terbaik dalam pembuatan roti biskuit terdapat pada konsentrasi tepung terigu 90% dengan 10% tepung kulit ari kopi.References
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