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Biscuits are processed food products made from flour; however, the supply of the flour depends heavily on foreign producers. This study aimed to examine the use of dangke flour and sago flour to substitute wheat flour in biscuit formulations. The design used was a completely randomized design (CRD) of one factor. The treatments of the compositions of wheat flour, dangke flour, and sago flour (%) in the biscuit formulation were100: 0: 0; 80: 20: 0; 60:30:10; 40:40:20; 20:50:30; and 0:60:40 respectively. The results showed that the compositions of wheat flour, dangke flour, and sago flour had very significant effects (p<0.01) on water content, dissolved protein, aroma, texture and preference but had no significant effects on yield and biscuit fat. The best composition of wheat flour, dangke flour and sago flour was 0:60:40 in the formulation. The produced biscuits had a yield of 84.16%, a moisture content of 1.96%, dissolved protein of 19.26%, fat content of 9.55%, flavor of 6.18%, texture of 6.25% and preference of 6.02%.

The use of moringa leaves and coconut shell liquid smoke in the form of flour as an antioxidant in Balinese beef has been carried out to see changes in the functional properties of fresh meat during aging. One of the roles of antioxidants is to inhibit protein oxidation in meat during cold storage. The combination of moringa leaf flour and smoked flour as an antioxidant is used in the form of marination in the muscles of Pectoralis profundus during maturation at a temperature of 2-5° C for eight days. Maturation will improve the functional properties of meat that have an impact on improving the quality of fresh meat. This study used six male Bali cattle aged three years old from the MBC (Maiwa Breeding Center) in Enrekang and slaughtered at the Faculty of Animal Science Hasanuddin University. Pectoralis profundus muscle was dissected from the carcass after rigor mortis. Antioxidants used are 100% Moringa leaf flour and 20% smoke flour concentration. The experimental design used was a complete design with a 3 x 5 factorial pattern where factor 1: ratio of moringa leaf flour: smoked flour: 25%: 75%, 75%: 25%, and 50%: 50%, factor 2: maturation time; 0, 2, 4, 6, 8 days. The parameters observed were pH, water holding capacity (WHC), shear force value of cooked meat (SFCM), and cooking loss (CL) after the meat was cooked at 80° C for 30 minutes. The results of the study showed the ratio of Moringa leaf flour: smoked flour produces the values of the four parameters more or less the same even though there was a tendency of the ratio of 75: 25% better. While the maturation time produced the lowest pH on the sixth day, the highest WHC, the lowest SFCM, and CL on the second day, it can be concluded that maturation time improved the functional properties of Bali beef while the ratio of moringa leaf flour to smoked flour has not been able to improve the functional properties of Bali Beef.

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