Physicochemical characteristics of crackers from composite flour (modified sukun, sweet powder purple, mocaf, and saga seeds)

Abstract

Abstract Crackers are one type of processed food that is very popular with the community. Crackers are usually made from wheat flour and have a layered, dry, and usually salty structure. Among this type of pastry community is much in demand as a snack when relaxed. However, due to the increasing value of imported flour in Indonesia, these crackers can be made using composite flour such as breadfruit flour, purple sweet potato flour, mocaf, and saga seed flour which are found in Indonesia. This research consisted of 8 treatments with the best modified breadfruit flour ratio: purple sweet potato flour: mocaf: saga seed flour ie P1 = 10: 25: 65: 0, P2 = 15: 20: 60: 5, P3 = 20: 15: 55:10, P4 = 25: 10: 50: 15, P5 = 100% modified breadfruit flour, P6 = 100% Mocaf, P7 = Purple sweet potato flour, P8 = 100% flour. The results of the study had a significantly different effect (P <0.01) on the value of specific volume, ash content, fat content, fiber content, and protein content. But no significant effect on the value of L *, a *, b *, oHue, carbohydrate content, color, aroma, texture, taste and general acceptance of crackers produced. And based on the De Garmo test with organoleptic parameters of color, aroma, taste, and texture, general acceptance, moisture content, fat, fiber, protein, and ash content, crackers with treatment P4 = P4 = 25: 10: 50: 15 are the best crackers.