The Effect of the Proportion of Siam Citrus (Citrus nobilis var. microcarpa) Pomace Flour with Sorghum (Sorghum bicolor) Flour on the Characteristics of Gluten-Free Biscuits
Pengaruh Proporsi Tepung Ampas Jeruk Siam (Citrus nobilis var. microcarpa) dengan Tepung Sorgum (Sorghum bicolor) terhadap Karakteristik Biskuit Bebas Gluten
DOI:
https://doi.org/10.21070/ups.10347Keywords:
gluten-free biscuits, Sorghum, siam orange pomace, antioxidant activityAbstract
This study aimed to determine the effect of Siam citrus peel flour and sorghum flour proportions on the characteristics of gluten-free biscuits. A single-factor Randomized Block Design (RBD) was applied, and data were analyzed using ANOVA followed by the HSD test at a 5% significance level. Parameters observed included antioxidant activity, moisture content, ash content, physical texture, color (L*, a*, b*), and organoleptic attributes (color, taste, aroma, and texture). The Friedman test was used for hedonic evaluation, and the best treatment was selected using the De Garmo effectiveness index. The results showed that flour proportion significantly affected moisture content, physical texture, a* and b* values, and organoleptic taste and aroma, but did not significantly affect ash content, antioxidant activity, L* value, or organoleptic color and texture. The best treatment (80% Siam citrus peel flour:20% sorghum flour) produced acceptable physical, chemical, and sensory characteristics.
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