Introduction: Whole sorghum flour potentially be used as flour for biscuits
processed into a much-loved by the people. Determinants of quality biscuits
namely chemical properties, sensory, and physical properties. Broken power and
the color is part of the physical properties of biscuits.
Objective: The aim of research to find out how the effect of substitution of whole
sorghum flour of color and broken biscuits.
Methods: The completely randomized design with four substitutions in whole
sorghum flour 0%, 15%, 30%, and 45%. Color and fracturability analyzed by ttest
and One Way Anova.
Result: The results showed that the color of the biscuits by 0%, 15%, 30% and
45% had a value of p <0.05. Therefore, no different then tested Duncan, Duncan
test results showed no difference between the color value whole sorghum flour
substitution on sorghum biscuits.The influence of fracturability biscuits from whole
sorghum flour substitution the average value p≥0,05 which means fourth
treatment has no significant difference in fracturability biscuits.
Conclusion: There is the effect of various concentrations on biscuits substituted
whole sorghum flourto biscuit color sorghum. There is no influence of various
concentrations on biscuits substituted whole sorghum flour to fracturability the
biscuit sorghum.
Suggestion: Need further research on the application whole sorghum biscuits for
diabetics to replace refined sugar with low calorie sugar. Consumers are advised
to consume whole sorghum biscuit with the substitution of 45% because of the
high fiber content and good for digestion
