The Effect of Substitution of Purple Sweet Potato Flour and Tempeh on Organoleptic Quality of MP-ASI Biscuit
Abstract
Radeny Ramdany, Yulia Rachmawati, La Supu, Anwar Mallongi.
Biscuits are generally made from wheat flour, but in some cases, the gluten protein found in flour may cause allergies. Therefore, the use of flour, especially in complementary feeding biscuits, must be limited or replaced with other foods that are low or without allergens, one of which is purple sweet potato flour. The purpose of this study was to determine the effect of substitute purple sweet potato flour and tempeh on the organoleptic quality of complementary feeding biscuits. This type of research is a pure experiment with a completely randomized design (CRD) with 4 repetitions. Samples were complementary feeding biscuits with 6 variations in composition, namely samples X1, X2, X3, X4, X5, and X6. The independent variable is the variation in the composition of purple sweet potato flour and tempeh, while the dependent variable is the organoleptic quality (color, aroma, texture, and taste). Data collection used the hedonic test form which was given to 20 panelists. Data analysis used the Kruskal-Wallis test. The results showed that variations in the composition of purple sweet potato flour and tempeh had an effect on color (p = 0.046) and aroma (p = 0.043), but had no effect on texture (p = 0.172) and taste (p = 0.164).
It is suggested to the next researchers to study the nutritional content and physicochemical properties of the Complementary feeding biscuits made from purple sweet potato flour and tempeh.
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| Pubmed Style Ramdany R, Rachmawati Y, Supu L, Mallongi A. The Effect of Substitution of Purple Sweet Potato Flour and Tempeh on Organoleptic Quality of MP-ASI Biscuit. SRP. 2020; 11(9): 957-961. doi:10.31838/srp.2020.9.139 Web Style Ramdany R, Rachmawati Y, Supu L, Mallongi A. The Effect of Substitution of Purple Sweet Potato Flour and Tempeh on Organoleptic Quality of MP-ASI Biscuit. http://www.sysrevpharm.org/?mno=28564 [Access: March 29, 2021]. doi:10.31838/srp.2020.9.139 AMA (American Medical Association) Style Ramdany R, Rachmawati Y, Supu L, Mallongi A. The Effect of Substitution of Purple Sweet Potato Flour and Tempeh on Organoleptic Quality of MP-ASI Biscuit. SRP. 2020; 11(9): 957-961. doi:10.31838/srp.2020.9.139 Vancouver/ICMJE Style Ramdany R, Rachmawati Y, Supu L, Mallongi A. The Effect of Substitution of Purple Sweet Potato Flour and Tempeh on Organoleptic Quality of MP-ASI Biscuit. SRP. (2020), [cited March 29, 2021]; 11(9): 957-961. doi:10.31838/srp.2020.9.139 Harvard Style Ramdany, R., Rachmawati, . Y., Supu, . L. & Mallongi, . A. (2020) The Effect of Substitution of Purple Sweet Potato Flour and Tempeh on Organoleptic Quality of MP-ASI Biscuit. SRP, 11 (9), 957-961. doi:10.31838/srp.2020.9.139 Turabian Style Ramdany, Radeny, Yulia Rachmawati, La Supu, and Anwar Mallongi. 2020. The Effect of Substitution of Purple Sweet Potato Flour and Tempeh on Organoleptic Quality of MP-ASI Biscuit. Systematic Reviews in Pharmacy, 11 (9), 957-961. doi:10.31838/srp.2020.9.139 Chicago Style Ramdany, Radeny, Yulia Rachmawati, La Supu, and Anwar Mallongi. "The Effect of Substitution of Purple Sweet Potato Flour and Tempeh on Organoleptic Quality of MP-ASI Biscuit." Systematic Reviews in Pharmacy 11 (2020), 957-961. doi:10.31838/srp.2020.9.139 MLA (The Modern Language Association) Style Ramdany, Radeny, Yulia Rachmawati, La Supu, and Anwar Mallongi. "The Effect of Substitution of Purple Sweet Potato Flour and Tempeh on Organoleptic Quality of MP-ASI Biscuit." Systematic Reviews in Pharmacy 11.9 (2020), 957-961. Print. doi:10.31838/srp.2020.9.139 APA (American Psychological Association) Style Ramdany, R., Rachmawati, . Y., Supu, . L. & Mallongi, . A. (2020) The Effect of Substitution of Purple Sweet Potato Flour and Tempeh on Organoleptic Quality of MP-ASI Biscuit. Systematic Reviews in Pharmacy, 11 (9), 957-961. doi:10.31838/srp.2020.9.139 |
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