Pengaruh Subtitusi Tepung Ampas Kelapa (Cocos Nucifera L.) dan Penambahan Tepung Cangkang Telur Terhadap Sifat Kimia dan Organoleptik Cookies

  • Maria Ivana Novelia Universitas Dr. Soetomo
  • Kejora Handarini Universitas Dr. Soetomo
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Abstract

Cookies are one of the snacks made from wheat flour and other ingredients like sugar, butter, eggs, flavors, and others. Cookies are usually found in certain festive days used as food treats to guests, but now cookies become a daily snack. The development of cookies is currently widely carried out, especially in replacing wheat flour raw materials with flour that has higher nutritional value such as coconut pulp flour and eggshell flour. The purpose of this study was to determine the effect of adding coconut pulp flour in substituting wheat flour and adding eggshell flour on the chemical and organoleptic properties of cookies and to determine what proportion of coconut pulp flour in substituting wheat flour and adding the best eggshell flour in making cookies. This study used a Complete Randomized Design (CRD) with one factors, namely wheat flour: coconut pulp flour: eggshell flour with 4 treatments P1 = 10%:80%:10 %, P2 = 15% :70%:15% , P3= 20%:60%:20%, P4 =25%:50%:25%. P4 treatment is the best treatment, with the concentration of wheat flour 25%, coconut pulp flour 50%, and eggshell flour 25%, with the highest yield value of 0,80888. The variable criteria for P4 treatment are calcium content = 14.49 mg , fiber content = 5,03%, water content = 3.53%, taste = 4 (like), texture = 4 (like), aroma = 4 (like), and color = 4 (like).

Author Biography

Kejora Handarini, Universitas Dr. Soetomo

Dosen Teknologi Pangan Universitas Dr. Soetomo

Published
2024-05-28
Section
Articles