Journal of Physics: Conference Series
PAPER • OPEN ACCESS
The formulation of alternative gluten-free mung bean biscuits
To cite this article: Siti Fathonah et al 2020 J. Phys.: Conf. Ser. 1444 012004
View the article online for updates and enhancements.
This content was downloaded from IP address 5.182.122.75 on 04/02/2020 at 00:46
The 8th Engineering International Conference 2019 IOP Publishing
Journal of Physics: Conference Series 1444 (2020) 012004 doi:10.1088/1742-6596/1444/1/012004
The formulation of alternative gluten-free mung bean
biscuits
Siti Fathonah1*, Rosidah1, Bethari Amalia2 and Siti Humaizah2
1
Lecturer of Culinary Department, Faculty of Engineering, UNNES
2
Student of Culinary Department, Faculty of Engineering, UNNES
*Corresponding author email: fathonah@mail.unnes.ac.id
Abstract. Biscuit is a popular snack which is consumed by people of various age. Biscuit
is practical and has long storability span. The formula of mung bean biscuit contains 60%
of mung bean, 20% of wheat flour, and 20% cornstarch with the roasting period of 17
minutes. The biscuit has 454 kcal, 7.95% protein, and 19.75 mg of iron. In this research,
we propose to change 20% of wheat flour with gluten-free rice flour. This research aims to
1) unveil the influence of formula (rice flour, cornstarch, and eggwhite) towards the
sensory quality of biscuit, and 2) to show the composition of energy and protein. This
research optimizes biscuit quality by changing wheat flour with rice flour and lessen the
use of cornstarch and eggwhite as the binding agent with the random group plan. The ratio
between rice flour and cornstarch is in the range of 15% - 22.5% from the overall flour,
with the gap of 2.5%, while the eggwhite is 21g (7%) and 30g (10%). This ratio is given to
8 different formulas. We validate the quality of the biscuit by scoring it to 8 trained
panellists in a 9-scaled scoring. The method of measuring energy content in the biscuit
used calorimetry, while the protein used micro Kjeldahl. This research analyzes of the
influence from formula to the sensory quality with variance analysis, followed by the
Duncan test. The result of the sensory test of 7 formula shows the score in the range of 6.9-
7.2 or the good category. However, the scoring to the other one is in the range of 5.7–6.7 in
the good and moderately good category. The sensory quality of the biscuit is in yellow,
with an average of 4.0 while the texture is in the very good category with an average score
of 7.5. The formula does not have a difference in all sensory quality aspects, except the
yellow gold colour (p = 0.000), with a difference in between formula 1 and formula 3 along
with formula 4. The best formula from all formulas is formula 5 (TB 20, TM 20, PT10).
The content of energy in the biscuit is in the range of 390 – 420 kcal, while the protein is
between 9.0 – 10.7 g. From the test and measurement, the gluten-free biscuit in this
proposal is a proper healthy food which follows the regulation of Indonesian National
Standard.
1. Introduction
Biscuit is a baked small, sweet, and cereal product [1]. Biscuit is popular because it has high
nutrition, instant, and affordable. Biscuit is very popular for kids and eaten after milk [2]. The main
composition of the biscuit is wheat flour which has high energy in low quality. To improve the
quality of biscuit, a food manufacturer commonly uses protein, whether it is from animals or plants.
Previous researches have shown numerous innovation to a biscuit. The increase of protein can
happen through the mixture of soy flour or cassava flour [3], the use of catfish flour [4], and
Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution
of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.
Published under licence by IOP Publishing Ltd 1
The 8th Engineering International Conference 2019 IOP Publishing
Journal of Physics: Conference Series 1444 (2020) 012004 doi:10.1088/1742-6596/1444/1/012004
spirulina powder [5]. Fathonah and Muvida (2015) [6] explain that the use of 35% butter contains
453 kcal of energy (11.3%) and 13.1% of fibre. The duration of roasting for mung bean biscuit in
the research is 17 minutes. The composition of the biscuit is 60% mung bean, 20% wheat flour, and
20% cornstarch [7]. The biscuit contains the 454 kcal of energy, 7.95% protein, 1.94% fibre, and
19.75mg iron [8]. The high level of protein and iron makes biscuit a healthy snack for early
children, pregnant women, and anemia survivor.
Mung bean biscuit has also been publicly produced in different areas and occasion. In Bendan
Ngisor, Gunungpati, the integrated healthcare centre made mung bean biscuit as a snack for early
childhoods in 2 early childhood education centre around Gunungpati, Semarang [9]. In 2018, the
biscuit was distributed on a bigger scale under the funding of the Program Kemitraan Masyarakat
(Community Partnership Program) of DRPM [7]. In 2019, the production is continued under the
control of Campus Intelectual Product Development Program or Program Pengembangan Usaha
Produk Intelektual Kampus. To enhance the quality of the biscuit, there should be research
regarding the formula of it. This research proposes to change the gluten-contained wheat flour with
cornstarch. In Indonesia, gluten-free food is needed for people who suffer from celiac or the
intolerance to ataxia gluten, dermatitis herpetiformis, wheat, and non-celiac gluten [10, 11, 12, 13].
The only way to handle a celiac problem is a strict diet of non-gluten food for life [14 15 16].
Consuming gluten for celiac sufferer will make them getting anxious and exhaustion [15]. The
interest of the market to gluten-free food is increasing [17, 18, 12]. The wheat flour in the biscuit
can be changed with gluten-free cereals, like corn or rice [19]. In this research, we propose the use
of rice flour and eggwhite to change the wheat flour.
This research aims to optimize the quality of mung bean by increasing the content of energy and
protein. The aims specify to the: 1) influence of biscuit formula to the sensory quality of mung
bean biscuit, and 2) content of energy and protein in all proposed recipes.
2. Methods
This research uses applied culinary approach. This research uses biscuit with the quality sensory
element. This research used a random group framework with three times of repeat.
The subject of this research is the mung bean biscuit. The study aims to produce gluten-free
mung bean biscuit. The proposed composition of the receipt mainly is in the use of cornstarch, rice
flour, and eggwhite. The ratio between rice flour and cornstarch is varied in the range of 15%-
22.5%, with a gap of 2.5 %. Meanwhile, the use of egg white is in the ratio of 21g (7%) and 30g
(10%). The complete formula can be seen in table 1.
Table 1. The composition of mung bean biscuit
Formula
Composition of Biscuit
1 2 3 4 5 6 7 8
Mung bean flour 180 180 180 180 180 180 180 180
Rice flour 45 45 52.5 52.5 60 60 67.5 67.5
Cornstarch 75 75 67.5 67.5 60 60 52.5 52.5
Eggwhite 21 30 21 30 21 30 21 30
Margarine 125 125 125 125 125 125 125 125
Fine granulated sugar 125 125 125 125 125 125 125 125
Milk 30 30 30 30 30 30 30 30
Baking powder 3 3 3 3 3 3 3 3
The process of biscuit manufacturing follows the following sequences. The first step is to mix
margarine and sugar in around four minutes. Next, we add egg white to the mixture and mix it in
2
The 8th Engineering International Conference 2019 IOP Publishing
Journal of Physics: Conference Series 1444 (2020) 012004 doi:10.1088/1742-6596/1444/1/012004
four minutes. Afterwards, we add mung bean flour, wheat flour, cornstarch, and baking powder in
the mix and mix it in three minutes. The dough is included into the biscuit mould based on the
desired shape. Then, we heat the mould in the oven in 17 minutes under the temperature of 150° C
and the minimum temperature of 130o C. In the following step, we chill the biscuit in 15 minutes
and package the biscuit in an airtight sachet.
After producing the biscuits, we analyse the sensory quality with eight trained panellists in the
age range of 40–60 years old. They validated the research in a 9-scaled scoring (1 is very poor, and
9 is high quality). We follow the standard procedure of validation [20]. The considered aspects for
the analysis are the colour, texture, sweetness, aroma, and overall quality. The sensory analysis was
done in three times, with the space of 30 minutes. After tasting the biscuit, the panellists were
asked to neutralize their tongue with water [20, 21].
Table 2. Criteria for biscuit’s sensory quality
No Values of Interval Sensory Quality
1. 1.0 – 1.8 Very Poor
2. 1.9 – 2.7 Fairly Poor
3. 2.8 – 3.6 Poor
4. 3.7 – 4.5 Moderately Poor
5. 4.6 – 5.4 Neutral
6. 5.5 – 6.3 Fairly Good
7. 6.4 – 7.2 Good
8. 7.3 – 8.1 Very Good
9. 8.2 – 9.0 High Quality
Then, we analysed the energy with the calorimetry and the protein with micro Kjeldahl [22].
The researchers used ANOVA analysis to measure the influence of the different biscuit formula on
the sensory quality of the mung bean biscuits, followed by the Duncan test [23].
3. Results and discussion
3.1. Results
Table 3. The sensory quality of gluten-free mung bean biscuits
Sensory Quality Mung Bean Biscuits
formul formul formul formul formul formul formul formul
a1 a2 a3 a4 a5 a6 a7 a8
Colour* 5.1 4.3 3.0 3.3 3.2 3.3 6.2 4.0
Aroma 6.5 5.9 6.0 6.1 6.1 6.0 6.2 6.1
Crunchiness 7.4 7.4 7.4 7.5 7.5 7.5 7.6 7.4
Sweetness 7.4 6.0 5.8 5.9 6.2 6.0 5.8 5.8
Mung bean 6.8 6.3 6.2 6.2 6.0 6.5 6.9 6.0
flavour
Overall 7.1 7.1 6.9 7.2 7.5 7.1 7.0 7.2
Sensory quality 6.6 6.0 5.7 5.8 5.8 5.9 6.5 5.9
The sensory quality of gluten-free mung bean biscuit in the eight types of formula (see table 3) is
varied in the range of 3.0 – 7.6. The low quality is in the golden yellow colour with a score of 3.0
(poor or pale yellow) to 6.2 (moderately good or in the colour of golden yellow or brownish). The
sensory quality aspect is high in the element of crunchiness with a range of 7.4 – 7.6, or very good.
3
The 8th Engineering International Conference 2019 IOP Publishing
Journal of Physics: Conference Series 1444 (2020) 012004 doi:10.1088/1742-6596/1444/1/012004
Overall, the best biscuit is formula 5 (20% rice flour, 20% cornstarch, and 21 g (7 %) eggwhite).
Meanwhile, from all aspects, the highest score is in formula 1 (15% rice flour, 25% cornstarch, and
7% eggwhite). The result of the ANOVA test showed different sensory quality in the aspect of
colour, where the good one has a golden yellow colour. The visible difference of all formulas can
be seen in table 4.
Table 4. Results of Duncan Test in the Golden Yellow Color
Subset for alpha = 0.05
FRML N 1 2 3 4 5
Duncan 3 24 3.00
4 24 3.48 3.48
5 24 4.04 4.04
6 24 4.09 4.09
2 24 4.29 4.29 4.29
8 24 4.56 4.56
1 24 5.15
7 24 6.17
Sig. 0.324 0.128 0.327 0.093 1.000
Based on table 4, it is known that formula 3 and 4 have the same colour. However, these groups
are different with formula 1, 2, 5, 6, 7, and 8. Formula 4, 5, 6, and 2 has the same colour, but they
are different from formula 8,1, and 7. Formula 2, 8, and 1 is identical, but they are different with
the formula 7. In figure 1, the yellow-coloured aspect has a distant location with the other elements,
except the sweetness of formula 1, which has a relatively big gap.
Sensory Quality
8
7 Biscuits
6
5 Biscuits
Skor
4
3 Biscuits
2 Biscuits
1
0 Biscuits
Biscuits
Biscuits
Biscuits
Figure 1. The sensory quality of gluten-free biscuit according to formulas
The result of the acceptance test shows a moderately higher result than the sensory quality. The
acceptance rate of the biscuits is in the range of 6.5 – 7.4, in the category of favourable and very
favourable. From the overall, acceptance rate, formula 3 is the most favourable one. The whole
category is in the range of very favourable, and the acceptance rate is in the level of favourable.
The formulation of the gluten-free biscuit in 8 formulas does not have influential meaning. In
figure 2, the difference between the formulas is visible from the colour of it. The formula 2, 4, and
6 have a pale yellow colour. Formula 1, 3, and 5 have a darker colour than formula 7 and 8.
4
The 8th Engineering International Conference 2019 IOP Publishing
Journal of Physics: Conference Series 1444 (2020) 012004 doi:10.1088/1742-6596/1444/1/012004
1 2 3 4 5 6 7 8
Figure 2. The picture of 8 gluten-free mung bean biscuits formulas
The results of energy and protein test in the gluten-free mung bean biscuits showed that the
energy in the biscuits is in the range of 390 – 420 kcal, while the protein is between 9.0 and 10.7g.
The biscuit with most energy is in formula 1, while the most protein is in the biscuit 8. The various
use of rice flour and cornstarch do not have a significant influence on the composition of energy
and protein. However, the more use of eggwhite showed lower energy but higher protein. The
formula of the biscuit is in line with the Indonesian National Standard of 01-2973-1992, except
formula 6.
Table 5. The composition of energy and protein in the gluten-free mung bean biscuits
No. Gluten-free mung bean biscuits Energy (kcal) Protein (g)
1. Formula 1 (TB 15, TM 25, PT 7) 420 9.0
2. Formula 2 (TB 15, TM 25, PT 10) 413 10.1
3. Formula 3 (TB 17.5, TM 22.5, PT 7) 414 9.6
4. Formula 4 (TB 17.5, TM 22.5, PT 10) 406 9.7
5. Formula 5 (TB 20, TM 20, PT 7) 402 9.6
6. Formula 6 (TB 20, TM 20, PT 10) 390 10.1
7. Formula 7 (TB 22.5, TM 17.5, PT 7) 408 10.0
8. Formula 8 (TB 22.5, TM 17.5, PT 10) 406 10.7
9. Biscuits with Indonesian National
Standards SNI 01-2973-1992 Min 400 Min 9.0
Notes : TB 15 = rice flour 15 %, TM 25 = cornstarch 25 %, and PT 7 = eggwhite 7 %
The composition of nutrition is portrayed in figure 3 and 4. The figures show contradicting
phenomena. The energy decreases from formula 1 to 6 and an increase in formula 7 and 8.
Meanwhile, the protein keeps rising from formula 1 to 8.
Energy (ccal)
425
415
405
395
385
F1 F2 F3 F4 F5 F6 F7 F8
Figure 3. The graphic of energy composition
5
The 8th Engineering International Conference 2019 IOP Publishing
Journal of Physics: Conference Series 1444 (2020) 012004 doi:10.1088/1742-6596/1444/1/012004
Protein (g)
11
10
8
F1 F2 F3 F4 F5 F6 F7 F8
Figure 4. The graphic of protein composition
3.2. Discussion
Mung beans contain healthy nutrition for the human body, such as complex carbohydrate, high
fibre, low fat, non-cholesterol, vitamins, mineral, and low sodium [24]. Mung bean flour is chosen
as the main ingredients for business since it has a high level of protein [25]. Moreover, Lingga adds
that mung bean contains energy, vitamin E, minerals, and acidic fat. Mung bean is a type of bean
with excellent antioxidants like zinc, sulphur, Mangan, selenium, and ALA omega-3 [26]. The
selenium in bean helps the people reduce anxiety, sensitivity, and depression. Mung bean is rich
with niacin which allows the brain produces serotonin. Also, the mung bean has a high rate of iron
which helps the control of the nervous system [27]. Besides, mung bean, rice flour, and cornstarch
are non-gluten. Gluten is a protein which comes from wheat which controls gas, tolerate mixture,
as well as maintain balance, extensibility, and crumb structure of a product [12]. Researches show
that the interest towards gluten-free is rising [17, 18, 12]. In the same way, a biscuit is a popular
food for kids and early childhood [2].
A gluten-free diet is needed for people who suffered from celiac (gluten intolerance). Those
people get dermatitis herpetiformis, ataxia gluten, wheat allergy, and non-celiac gluten sensitivity
[10, 11, 12, 13]. The only way to live healthily with gluten intolerance is by having a strict diet of
gluten-free product for the whole life [14, 15, 16]. For these people, the consumption of gluten can
increase anxiety and tiredness [15]. Research shows that the validation of immunochemistry in
protein which is extracted from beans do not react to the wheat gliadin antibody. Hence, a bean is
an alternative diet for people who are non-allergic and sensitive to gluten [28].
The change of wheat flour with rice flour can be done well in the creation of mung bean
biscuits. The sensory quality of the biscuit is good. Moreover, the crunchiness of the biscuit is very
good. The crunchiness is the central aspect which should be concerned in the biscuit. The process
of biscuit roasting scan changes the sensory and texture of biscuits [29]. The fast heating can
prevent biscuit from cracks, develop CO2, and result in crunchy texture to a product [30]. The
mung bean gluten-free biscuit (20% wheat flour) and gluten-free (20% rice flour) variance is
received well by the consumers and can be an alternative to become a healthy snack [31].
From the sensory quality, formula 1 (15% rice flour, 25% cornstarch, and 21g eggwhite) has the
best quality, yet from the overall aspects, formula 5 (20% rice flour, 20% cornstarch, and 21g (7%)
eggwhite) is the best. The result shows that rice flour and cornstarch has a similar function to shape
the structure of biscuits. The fraction of starch, amylose, and amylopectin in rice flour and
cornstarch are in the separate order of 67.78%, 11.78%, 88.22%, 65.26%, 8.06%, and 9194% [32].
The change of wheat flour can also be done with gluten-free cereals, like corn and rice [19]. The
research of gluten-free biscuits also includes red rice flour, cornstarch, potato flour, and bean flour
in the percentage of 70%, 10%, 10%, 10% shows that there is a right receiving level in the sensory
test (Schober et al., 2003). Rao et al. (2016) [33] observe that rough sorghum flour can produce a
6
The 8th Engineering International Conference 2019 IOP Publishing
Journal of Physics: Conference Series 1444 (2020) 012004 doi:10.1088/1742-6596/1444/1/012004
cake with a lower level of hardness and acceptance. Mancebo et al. (2016) [34] report that rice can
develop cookies with higher rates of spread and lower level of hardness.
The difference between biscuit formulas results in different biscuit colour. The different
colour happened due to the Maillard reaction, which results in brown melanoidin. The higher
number of protein and starch in the ingredients, the higher the chance for browning, which
results in a brighter colour [35]. Maillard reaction produces the tone to brown with a unique
aroma. The heat of the dough in high temperature and longer time will make biscuits have low
moisture level and darker colour [36].
Based on figure 3 and 4, there is a contradicting phenomenon of energy and protein
composition. From formula 1 to 8, the composition of the protein is increasing. The case
happened due to the use of rice flour, cornstarch and egg white. Each ingredient has functions and
nutritions. The visible change from the composition happens to the quality of biscuits [37, 38]. The
composition of energy from rice flour, cornstarch, and eggwhite are 353, 341, and 50 kcal, and
their compositions of protein are 7.0g, 0.3g, and 10.8g [39]. The physical characteristics of biscuits
are strongly related to the organoleptic, physical form, texture, and crunchiness of biscuits [37].
The difference of calory between gluten-free and gluten products are 206 and 289 [40].
Gluten-free mung bean biscuits can be a healthy snack for the society which follows the
National Standards of Indonesia. The product has a high level of energy, which is over 400 kcal
[41], except in formula 6. The composition of energy is slightly higher than the previous
research, which is 402-453 kcal for mung bean biscuits [6] and purple cassava biscuits 490-515
kcal [42]. In contrast, the composition of gluten-free protein in the mung bean biscuits (9.0–10.7),
which is lower than mung bean biscuits mung bean with margarine 25–35% which is around 10.6 –
11.3 [6], and higher than purple cassava biscuits (5.8 – 6.0 g) [42] as well as corn biscuits (6.4 – 7.5
g) [7].
4. Conclusion
This research concerns with the formulation of biscuits with 60% of mung bean flour with the
variation of a mixture containing rice flour and cornstarch around 15% - 22.5% and eggwhite in 7
% and 10 %. The eight formulas of mung bean biscuits do not have significant differences in
sensory quality, except for the golden yellow colour (p = 0.000), with the difference between
formula 1 and formula 3 and 4. The result of the sensory quality test to 7 formula is in the range of
6.9-7.2 in the good category, yet the scoring of each category is in the range of 5.7–6.7 or the
category of moderately good and good. There is a lack of sensory quality, especially in the
yellowish colour (average 4.0). The analysis also shows a very good texture of crunchiness
(average score of 7.5). In the end, the researcher suggested the people do socialization to the
society to produce and consume the gluten-free mung bean biscuits, especially formula 1 (highest
for sensory quality) and formula 5 (best overall sensory quality). The biscuit in this research has a
high level of energy, which is above 400 kcal (402–420 kcal), except formula 6 (TB 20, TM 20 and
PT 10 %). Meanwhile, the biscuits have the composition of protein in the range of 9.6 – 10.7 g.
References
[1] Rebbeca M 2016 Encyclopedia of Food and Health: Biscuits, Cookies and Crackers: Nature
of the Products. (Oxford: Academic Press) 445-450
[2] Rosidah S F and Sarwi 2014 Greener J. Epid. Pub. Health 2 037
[3] Akubor P I and Ukwuru M U 2003 Plant Foods Hum. Nut. 58 1
[4] Mervina, Clara M K and Sr A M 2012 JTIP 23(1) 9-16
[5] Parul S, Rakhi S, Alok J, Prasad R and Anuj K G 2015 J. Food Sci. Tech. 52 1394
[6] Siti F dan Fahriza A M 2015 Proceeding of 1st ICRIC 2015 (Semarang, Indonesia: LP2M)
411
[7] Siti F, Rosidah and Karsinah 2018 JKT 10 12
[8] Setyaningsih D N 2019 My Food Res. 779-780
7
The 8th Engineering International Conference 2019 IOP Publishing
Journal of Physics: Conference Series 1444 (2020) 012004 doi:10.1088/1742-6596/1444/1/012004
[9] Siti F, Dyah N S and Titin A 2016 Peningkatan Ketrampilan pembuatan Biskuit Dengan
Pangan Lokal Bagi Kader Posyandu Kelurahan Bendan Ngisor Semarang Laporan
Pengabdian kepada Masyarakat (Semarang: UNNES)
[10] Sheila E C 2008 Celiac disease. In Nutritional and Gastrointestinal Disease (Totowa, NJ,
USA: Human Press Inc) 123–147.
[11] Maninde K, Kawiljit S S, Amitpal A and Aruna S 2015 Food Sci.Tech. 62 628
[12] Noemi F, R L, Domenico, Francesca R L, Bruno de C and Lucio C 2014 Food Sci.
Emerging Tech.
[13] Randi L W 2018 Digestive Diseases and Sciences: Hypervigilance to a Gluten-Free Diet
and Decreased Quality of Life in Teenagers and Adults with Celiac Disease. Springer
Science & Business Media
[14] Tilman J S, Colm M O, Denise McC, Anja D and Elke K A 2003 Eur. Food Res. Tech. 216-
369
[15] Edurne S, Idoia L, Itziar C, Arrate L, María Á B, Virginia N, María del P F-G and J Miranda
2017 Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease
(Springer)
[16] Itziar C, Idoia Land Alate L 2017 Gluten-Free Diet: Nutritional Status and Dietary Habits of
Celiac Patients Springer Briefs in Food, Health, and Nutrition (Springer) 79
[17] Pamela C and Alessio F 2009 The increasing incidence of celiac disease and the range of
gluten-free products in the marketplace. In: Gallagher E (ed) Gluten-free food science
and technology (Oxford: Wiley Blackwell)
[18] Andreas H, Agnes H and Thonmas B 2012 Eur. Food Res. Technol. 235 195-121
[19] Arrate L, Maria del P F, Maria Á B and Jonatan M 2017 Nutritional and Sensorial Aspects of
Gluten-Free Products. Briefs in Food, Health, and Nutrition (Springer)
[20] Meilgaard M, Civille G V and Thomas B 2007 Sensory Evaluation Techniques: 2 nd ed.
CRC Press, Inc. London
[21] Setyaningsih D, Apriyantono A dan Sari M P 2010 Analisis Sensori untuk Industri Pangan
dan Agro (Bogor: IPB Press)
[22] AOAC 1995 Official Methods of Analysis Association of Officil Analytical Chemists
(Washington D C)
[23] Kadir 2015 Statistika Terapan (Jakarta: Raja Grafindo Persada)
[24] Drummond K E and Brefere L S 2014 Nutrition for Foodservive & Culinary Professionals.
5th ed. (Canada: John Wiley & Sons)
[25] Stauffer C E 1992 Bakery Leavening Agents in Y.H. Hui. Encyclopedia of Food Science an
Technology (New York: John Willey and Sons, Inc.)
[26] Lanny L 2011 The Healing Power of Antioxidant (Jakarta: Gramedia)
[27] Wied H A 2007 Good Mood Food (Jakarta: Gramedia Pustaka Utama)
[28] Vasundhra, Barath K S, Vijaykrishnaraj M., and Prabhasankar P 2018 J. Food Measur.
Characterization 12 94-100
[29] Karen E D and Lisa S B 2014 Nutrition for Foodservice & Culinary Professionals 5th ed
(Canada: John Wiley & Sons)
[30] Gary S T 2008 Food Deterioration and Preservation (Australia: Blackwell Publishing
Profesional)
[31] Siti, F, Rosidah, Octavianti P and Karsinah 2019 Biskuit kacang hijau renfah gliten dan
bebas gluten tinggi energi dan zat besi sebagai penganekaragama jajanan sehat
(Yogyakarta : FTP UGM)
[32] Nelis I 2012 J. Nut. Food Res. 35(1) 13-22
[33] Rao B D, Anis M, Kalpana K, Sunooj K V, Patil J V and Ganesh T 2016 LWT- Food Sci.
Tech. 67 8–13
[34] Mancebo C M, Rodriguez P and Gómez M 2016 LWT- Food Sci. Tech. 67 127–132
[35] Engganeyski J C and Simon B W 2016 JPA 4 391
8
The 8th Engineering International Conference 2019 IOP Publishing
Journal of Physics: Conference Series 1444 (2020) 012004 doi:10.1088/1742-6596/1444/1/012004
[36] Duncan M 2000 Technology of Biscuits, Crackers and Cookies Third Edition (England:
Woodhead Publishing Limited)
[37] Wenzhao L 2013 J. Food Sci. Tech. 5(6) 682-687
[38] Galyna D, Andrii P and Anna G 2014 Ukr. Food J. 3 249
[39] Direktorat Gizi Masyarakat. 2017. Tabel Komposisi Pangan Indonesia. Jakarta: Direktorat
Gizi Masyarakat.
[40] Miranda J, Lasa A, Bustamante M A, Churruca I, and Simon E 2014 Plant Foods Hum. Nut.
69(2) 182 – 187
[41] Made A 2009 Panduan Karbohidrat Terlengkap (Jakarta : Dian Rakyat)
[42] Fathonah S and F Sari 2015 ICGT 28-32
