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High coffee production in Indonesia effected the increase of by-products from the processing of coffee beans. Parchment and silver skin are by-product obtained during the processing of coffee beans. Parchment and silver skin are used as compost, biogas, and has not been widely used as a food ingredient. Both have a high dietary fiber content and antioxidant activity. In this research, we make cookies with parchment and silver skin flour. Parchment and silver skin flour were added with concentrations consist of 0%, 1%, 2.5%, and 5%. Based on organoleptic assay with the parameters of color, aroma, taste, texture and level of preference, the best cookies were the addition of 2.5% parchment flour. These cookies have nutritional that fulfill the quality standards of cookies (SNI -2973-2011), namely 7.76% protein, 20.86% fat and 1.31% ash. In addition, these cookies have a high content of dietary fiber and antioxidants, namely 13.67% and 43.86%. So, these cookies can be a healthy snack option because have high dietary fiber and antioxidant.


Keywords: Antioxiant; Coffee By Product; Cookies; Dietary Fiber; Parchment; Silver skin.

Article Details

Author Biography

Lusiawati Dewi, Karangturi Nasional University Semarang

Department of Food Technology, Faculty of Technology and Science,
Karangturi Nasional University Semarang, Central Java, Indonesia

How to Cite
Lanywati, E., Rizkaprilisa, W., & Dewi, L. (2023). High Dietary Fiber and Antioxidant Cookies with Substituted Parchment and Silver Skin Coffee. Food Science and Technology Journal (Foodscitech), 6(2), 103-110.


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