Thesis

The Effect of Unsweetened Cocoa Powder on the Physical Properties, Proximate Analysis and Sensory Evaluation of Soy Sorghum Biscuits

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Soy flour is a good source of vegetable proteins, with a low fat content. Sorghum has proven
to be a super-rich component of nutrition and adds a superb flavor to gluten-free baking. The
project aims to expand the age range by product development of soy sorghum biscuits that
are edible at the age of 3 to 5 years by adding chocolate flavors. The study examines the
effect of cocoa powder addition on the physical properties and proximate analysis of soy
sorghum biscuits. The investigation compares the physical properties and proximate analysis
of soy sorghum biscuit and chocolate flavor biscuits (addition of 5 and 7.5 grams of cocoa
powder) and sensory evaluation. The physical and proximate analyzed include color, texture
of hardness, protein, fat, carbohydrate, ash and moisture. The method used colorimetric,
texture analyzer, kjeldahl, soxhlet, dry ashing, and rapid moisture analyzer to investigate the
differences between the biscuit samples. The sensory evaluation towards 30 people of i3L
students with 9-points hedonic scale method. The result of the control biscuit was highest in
whiteness (48.16 ± 1.39), fat (16.60 ± 0.0061%) and moisture (2.83 ± 2.0008%). The soy
sorghum biscuit with the addition of 7.5 grams of cocoa powder indicate highest in texture of
hardness (2,950.58 ± 436.45), protein (17.38 ± 0.0048), carbohydrate (62.27 ± 0.0056%) and
ash (2.79 ± 2.0003%). Overall, the addition of the cocoa powder gives effect on
physicochemical properties and shows a significant difference in color parameters of L,b
value and WI and also fat, carbohydrate, ash and moisture. Following sensory evaluation, the
CFB 1 sample (5g of cocoa powder) has the highest acceptance (6.70) from i3L students.

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Availability

Detail Information

Series Title

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Call Number

FSN 24-013

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Sensory evaluation
proximate analysis
physical properties
biscuits
soy
Sorghum

Specific Detail Info

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Statement of Responsibility

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Other version/related

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