EFFECT OF LONG FERMENTATION OF DOUGH ON PHYSICAL AND CHEMICAL PROPERTIES OF CRACKERS SUBSTITUTION OF COMPOSITE FLOUR

Abstract

Composite flour is flour made from two foodstuffs, namely Tengger potatoes and Moringa leaves. Composite flour can be used as a substitute material for wheat flour for the manufacture of crackers products. Crackers are a type of biscuit that goes through a fermentation process. The study aimed to find out chemicals and physicals properties composite flour substitution crackers with a fermentation length of 0 hours, 1 hour, and 2 hours. This study using a Complete RandomIzed Design with 3 treatments and two repeats. The results of the analysis showed the old fermentation treatment of crackers dough significantly effect from its chemical and physical properties. Crackers with a 2-hour fermentation period contain the highest protein content of 16.44%, the mostten water content of 0.916%, and the lowest free fatty acid content of 0.014%, and physical properties include the highest growth power of 28.237%, the lowest broken power of 0.006N/Cm² and the brownish index of 88.469%.