UJI DAYA SIMPAN BISKUIT DARI FORMULASI CAMPURAN TEPUNG LABU SIAM (Sechium Edule) DAN KACANG HIJAU (Vigna Radiata)

Mulyati Komang; Jamaluddin M Sakung

Authors

Mulyati Komang Universitas Tadulako
Jamaluddin M Sakung Program Studi Pendidikan Kimia, FKIP, Universitas Tadulako, Indonesia

Keywords:

Storability Test, Chayote Flour, Green Bean Flour

Abstract

The purpose of this study was to determine the shelf life of biscuits from a mixture of chayote flour (Sechium edule) and mung bean (Vignaradiata) flour. This research is a laboratory experimental research conducted to determine the shelf life or shelf life of biscuits from chayote flour and mung bean flour formulations. The samples used in this study were biscuits made from chayote flour (Sechium edule) and green beans (Vignaradiata). This research was conducted in the Chemistry Laboratory of the Teaching and Education Faculty of Tadulako University. This research was carried out in June-September 2020 which began with the manufacture of biscuits from the formulation of chayote flour and green beans. The tools used in this study were containers, knives, ovens, blenders, sieves, spoons, platovens, cake ovens, analytical balances, porcelain cups, desiccators. Data analysis for estimating the shelf life of biscuits using the Arrhenius method. The results of the research using the ASLT method. Based on the results obtained, the shelf life of biscuits from a mixture of chayote flour (Sechium edule) and green bean (Vignaradiata) formulation was the highest, obtained by 100% chayote squash at 25 oC for 177 days. The highest 100% green beans were obtained at 25 oC for 176 days. The highest 50% chayote squash and 50% green beans were obtained at 25 oC for 187 days. The highest 75% chayote squash and 25% green beans were obtained at 25 oC for 170 days. The highest 25% chayote squash and 75% mung bean were obtained at 45oC for 195 days. Suggestions in this study are expected to be a reference for future researchers to examine and further deepen this issue, as well as analysis of other secondary metabolic compounds in biscuits from the formulation of chayote flour and green beans.

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