Characterization of Functional Food Biscuits from Corn Flour (Zea mays L.) and Bee Pollen Through Water and Hedonic Content Test
Karakterisasi Pangan Fungsional Biskuit dari Tepung Jagung (Zea mays L.) dan Bee Pollen Melalui Pengujian Kadar Air dan Hedonik
DOI:
https://doi.org/10.53342/pharmasci.vi.395Keywords:
Biscuits, Corn Flour, Bee Pollen, Hedonic Test, Water Content TestAbstract
JCorn (Zea mays L.) is a plant that is included in the tuber category. Corn flour contains a water content of 8.15135%; carbohydrates 55.069%; fat 2.524%; ash content of 0.394% and protein of 11.641%. Bee pollen is a product derived from bees that contains many beneficial compounds such as proteins, lipids, carbohydrates and other micronutrients. The protein content in bee pollen flour is 11.60% and the antioxidant content reaches 68%. Biscuits are a practical food because they can be eaten at any time and have a relatively long shelf life. This research aims to determine the characteristics of biscuits from corn flour (Zea mays L.) and bee pollen based on water content parameters using the thermogravimetric method and hedonic tests based on the level of liking which includes very like, like, neutral, dislike, dislike. The research results showed that the water content in F1 was 5.25%, F2 3.44 and F3 5.05%. The results of the hedonic test based on the level of liking showed that the average values of F1, F2 and F3 respectively were 4.13; 4.10; and 3.75. So F1 is the best formula chosen by the panelists.
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