Spirulina biscuit formulation with coconut cream substitution and its shelf life estimation

The Spirulina is a cyanobacterium group of microscopic blue-green algae, which contains protein, lipid, carbohydrate, and rich in minerals, vitamins, fibers, as well pigments. Spirulina has been applied for foods, such as biscuits. Biscuit can be modified with the addition of Spirulina and coconut cream to produce rich protein biscuit. The aims of this research were to obtain Spirulina biscuit formula, to compare the chemical composition of Spirulina biscuit with the commercial biscuit, and to estimate the shelf life of the Spirulina biscuit. The formula of Spirulina biscuit consisted of Spirulina powder, mocaf flour, coconut cream, margarine and sugar. The percentage of coconut cream in the biscuit was 7.19, 13.42 and 18.87% per dough. The selected biscuit formula was determined based on a sensory test, as well then determined the chemical composition and shelf life stored at room temperature. Based on the sensory test, the Spirulina biscuit with 7.19% (P1) of coconut cream contains protein (12.09%) higher than a commercial biscuit, while it has lipid (6.01%) lower than that of the commercial biscuit. Estimation of Spirulina biscuit shelf life stored at room temperature was 2.4 months.