Physicochemical characteristics of crackers from composite flour (modified sukun, sweet powder purple, mocaf, and saga seeds)

Crackers are one type of processed food that is very popular with the community. Crackers are usually made from wheat flour and have a layered, dry, and usually salty structure. Among this type of pastry community is much in demand as a snack when relaxed. However, due to the increasing value of imported flour in Indonesia, these crackers can be made using composite flour such as breadfruit flour, purple sweet potato flour, mocaf, and saga seed flour which are found in Indonesia. This research consisted of 8 treatments with the best modified breadfruit flour ratio: purple sweet potato flour: mocaf: saga seed flour ie P1 = 10: 25: 65: 0, P2 = 15: 20: 60: 5, P3 = 20: 15: 55:10, P4 = 25: 10: 50: 15, P5 = 100% modified breadfruit flour, P6 = 100% Mocaf, P7 = Purple sweet potato flour, P8 = 100% flour. The results of the study had a significantly different effect (P