Optimization of biscuit formula based on denaturated whey protein concentrate and sweet potato flour in some protein and mineral concentrations

Abstract

Biscuits are one of the food products that have low moisture content so that they have the potential to have a long shelf life and are suitable for use as emergency food products. There are several ingredients to made biscuits. Ingredients such as sweet potato flour and denaturated whey protein concentrate are useful to fulfil macro nutrient needs, especially carbohydrate and protein content. In order to fulfil micro nutrient needs, mineral mix is added to emergency food. The amount of ingredients that added in biscuit will affect final product's characteristics. Therefore, this research aims to determine the formulation of the addition of protein and mineral concentration which provides the characteristics of biscuit emergency food according to the standard. Some of the ingredients that added to the biscuit have their own characteristics which will affect the final results of the product. Hence, this research has hypothesis that the addition of mineral mix and denaturated whey protein concentrate with optimal concentration can produces biscuit formulations that are accordance with the standard. In this research, Response Surface Method was employed to optimize response. The independent variable is the addition of denaturated whey protein concentrate concentrations of 10%-15% and mineral mix concentrations of 2%-3.5%. The dependent variable is moisture content. The result of this experiment is protein and mineral with several concentration will not affected moisture content of biscuits.