Aplikasi penggunaan tepung daging sapi sebagai bahan tambahan pada pembuatan cracker

Abstract

The aim of this study was to compare the effect of beef meal supplementation in making of crackers, by observing physical and sensoric properties, and Iron content. The treatments were supplementation of beef meal concentration in the level of 0,10,20 and 30% from total wheat flour. Observed variables were rendemen, crispness, taste, flavor, and crispness.