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- W2912666807 abstract "Purse (Xanthosoma sagitifolium) is one type of tubers that have the potential for an alternative as a food source. Innovation for product needs to be done to exploit the potential of the purse. One form of the products that can be an alternative is purse biscuit. It is expected that purse biscuit will have a higher economic value. To improve nutrition in high‐carbohydrate purse then added cowpea flour to increase the protein content in biscuits. Based on this background, this study aims to determine the character of the purse‐cowpea composite flour biscuits, as well as knowing the shelf life’s biscuits in various types of packaging materials. Results showed treatment‐selected purse‐cowpea composite flour in the composition 50% purse flour and 50% cowpea flour. While the flour formula to made biscuit products are selected on composite flour of 60% purse‐cowpea flour and 40% wheat flour. While that’s flour formula have characteristics, namely: 2,790% Moisture content, 1,627% ash content, 50,080% carbohydrate content, 6,580% protein content, fat content 35,113%, and 210,030% raise power. Based various types of packaging (polypropilene plastic, polyethilene plastic, and aluminum foil) during product’s storage, the selected treatment results obtained using the storage of aluminum foil with a total expected value 7,06 with assessment criteria are moisture content, ash content, carbohydrate content, protein content, fat content, and TPC. Keywords: purse, cowpea, biscuits, composite flour" @default.
- W2912666807 created "2019-02-21" @default.
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- W2912666807 date "2014-11-01" @default.
- W2912666807 modified "2023-09-28" @default.
- W2912666807 title "Characteristics Of Purse‐cowpea Composite Flour Biscuits On Different Types Of Packaging During Storage" @default.
- W2912666807 hasPublicationYear "2014" @default.
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