| Popis: |
The purpose of this study was to determine the effect of the thin bamboo shoot (Dendrocalamus asper), Wikau Maombo, and saba banana (Musa paradisiaca formatypica) flours formulation on organoleptic characteristics, proximate value, and antioxidant activity of crackers. This study used a non-factorial completely randomized design using bamboo shoot flour, saba banana flour, and wikau maombo flour (30:20:50), (25:25:50), (20:30:50), (15:35:50), and (10:40:50). Organoleptic assessment data were statistically analyzed using Analysis of Variance (ANOVA). The results of the organoleptic assessment that had a significant effect on the observed variables were further analyzed using Duncan's Multiple Range Test (DMRT) at 95% confidence level (α = 0.01). The results show that the formulation of bamboo shoot flour, saba banana flour, and wikau maombo flour had a very significant effect (P |
