Formulation of Biscuits Based on Taro Flour and Mung Bean Flour

Biscuits are dry food products obtained through the baking of wheat flour-based dough, with or without the substitution of other ingredients containing oil or fat, as well as the addition of other food ingredients and permitted food additives. Most biscuits currently available on the market still rely on wheat flour as the primary raw material. One alternative that can be developed is biscuits formulated using local non-wheat ingredients such as taro and mung bean flours. This study employed a Randomized Complete Block Design (RCBD) with five formulations of taro flour and mung bean flour, namely 100 g:0 g, 75 g:25 g, 50 g:50 g, 25 g:75 g, and 0 g:100 g, with five replications. Organoleptic data were analyzed using the Kruskal–Wallis test. The results showed that the use of taro flour and mung bean flour significantly affected the sensory attributes of color, taro aroma, mung bean aroma, texture, taro flavor, mung bean flavor, and overall acceptability (p<0.05). The formulation containing 50 g taro flour and 50 g mung bean flour produced biscuits with a yellowish-brown color, a slightly perceptible taro aroma, a moderately perceptible mung bean aroma, a hard texture, a slightly perceptible taro flavor, a moderately perceptible mung bean flavor, and was generally accepted by the panelists.