PEMANFAATAN PATI SAGU DAN TEPUNG IKAN PATIN DALAM PEMBUATAN BISKUIT

The objectives of this research was to obtain the best ratio of sago starch and catfish flour in making biscuit and meet the quality standard of biscuits (SNI 01-2973-1992). This research used a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments in this research were ratio of sago starch and catfish flour; SP1 (80 : 20), SP2 (70 : 30), SP3 (60 : 40), SP4 (50 : 50) and SP5 (40 : 60). The data obtained was analyzed statistically using analysis of variance and further tested with DNMRT at the level of 5%. The result showed the different combination of sago starch and catfish flour gave significant effect on the moisture content, ash content, protein content, fat content, colour, aroma, texture and taste of biscuit using descriptive test. Based on the overall assessment, the panelists lightly like biscuit of all treatments. The best treatment of this research was biscuit with ratio sago starch 40 and catfish flour 60, which moisture content 3.55%, ash content 1.36%, protein content 27.33%, fat content 8.88% and met quality standard of biscuit (SNI 01-2973- 1992). The biscuit have characteristics cream in colour, the aroma was fishy, little brittle and tasted of catfish.