CHARACTERISTICS OF PURSE‐COWPEA COMPOSITE FLOUR BISCUITS ON DIFFERENT TYPES OF PACKAGING DURING STORAGE

Abstract

Purse (Xanthosoma sagitifolium) is one type of tubers that have the potential for an alternative as a food
source. Innovation for product needs to be done to exploit the potential of the purse. One form of the
products that can be an alternative is purse biscuit. It is expected that purse biscuit will have a higher economic
value. To improve nutrition in highâ€carbohydrate purse then added cowpea flour to increase the
protein content in biscuits. Based on this background, this study aims to determine the character of the
purseâ€cowpea composite flour biscuits, as well as knowing the shelf life’s biscuits in various types of packaging
materials. Results showed treatmentâ€selected purseâ€cowpea composite flour in the composition 50%
purse flour and 50% cowpea flour. While the flour formula to made biscuit products are selected on composite
flour of 60% purseâ€cowpea flour and 40% wheat flour. While that’s flour formula have characteristics,
namely: 2,790% Moisture content, 1,627% ash content, 50,080% carbohydrate content, 6,580% protein
content, fat content 35,113%, and 210,030% raise power. Based various types of packaging
(polypropilene plastic, polyethilene plastic, and aluminum foil) during product’s storage, the selected
treatment results obtained using the storage of aluminum foil with a total expected value 7,06 with assessment
criteria are moisture content, ash content, carbohydrate content, protein content, fat content, and
TPC.
Keywords: purse, cowpea, biscuits, composite flour