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KARAKTERISTIK FISIK, KIMIA DAN SENSORIS COOKIES DENGAN PENAMBAHAN TEPUNG KEDELAI (Glycine max L.) DAN TEPUNG MOCAF

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Penilaian

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This study aims to determine the physical, chemical and sensory characteristics of cookies with the addition of soy flour and mocaf flour. This study used a non-factorial Completely Randomized Design (CRD) method consisting of 5 treatments, namely T1 (2% soy flour and 38% mocaf flour), T2 (4% soy flour and 36% mocaf flour), T3 (6% soy flour and 34% mocaf flour), T4 (8% soy flour and 32% mocaf flour), and T5 (10% soy flour and 30% mocaf flour). Each treatment was repeated 3 times. The parameters observed were physical characteristics (texture and color), chemical characteristics (water content, ash content and protein content), and sensory characteristics (aroma, color, taste and texture). The results showed that the addition of soy flour and mocaf flour in making cookies had a significant effect on the lightness value and sensory tests (aroma, color, taste and texture). The best treatment was selected using the de Garmo method, namely treatment T3 (addition of 6% soy flour and 34% mocaf flour) with a sensory test value of aroma 3.52 (like), color 3.44 (like), taste 3.52 (like), texture 3.08 (like), texture 317.70 gf, water content value 1.60% and protein content 10.58%.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002616	T172718	T1727182025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1727182025

Publisher

: ., 2025

Collation

viii, 86 hlm.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Pertanian

Specific Detail Info

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Statement of Responsibility

EM

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