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FORMULASI DAN UJI KESUKAAN PADA PRODUK COOKIES TEPUNG KULIT PISANG DENGAN TEPUNG KACANG MERAH

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Adolescence is a period of nutritional vulnerability because adolescents require higher nutrients for increased growth and development. Adolescents often consume junk food and fast food, which are foods that are high in salt, sugar, and fat. Cookies are a type of biscuit made from soft dough, high in fat, and crunchy. The purpose of this research is to create a snack that is high in fiber and calcium which is suitable as a healthy snack. The snacks are cookies with the substitution of banana peel flour and red bean flour. This type of research is experimental with a completely randomized design (CRD). There are 11 treatments on cookies with the substitution of banana peel flour and red bean flour. Cookies produced will be tested for preference level of 25 semi-trained panelists and 80 consumer panelists. The statistical test of the organoleptic test used the One Way Anova test if the data distribution is normal. If there is a difference, it is continued with Duncan’s New Multiple Range Test (DNMRT). If the data distribution is not normal use the Kruskal Wallis Test. If there is a difference, continue with the Mann-Whitney Test. From the hedonic organoleptic test results, the best treatment with the highest score was the F3 formulation (67% wheat flour, 5% banana peel flour and 26% red bean flour).

Availability
Inventory Code Barcode Call Number Location Status
2207004408T81481T814812022Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T814812022
Publisher
Inderalaya : Prodi Gizi, Fakultas Kesehatan Masyarakat Universitas Sriwijaya.,
Collation
xv, 69 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
612.307
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Prodi Gizi
Nutrisi, Ilmu Gizi
Specific Detail Info
-
Statement of Responsibility
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No other version available

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