KAJIAN PEMANFAATAN TEPUNG LABU KUNING (Cucurbita moschata Durch) DAN TEPUNG TEMPE DALAM PEMBUATAN KUKIS
Abstract: The purpose of this
research was to acquire best cookies which has high nutrition content from
pumpkin flour and tempe flour and meet quality standard of cookies (SNI
01-2973-1992.This research used Complete Randomized Design (CRD) with four
treatments and four replications. The treatments were P1 (65% pumpkin flour, 5%
tempe flour), P2 (60% pumpkin flour, 10% tempe flour), P3 (55% pumpkin flour,
15% tempe flour) and P4 (50% pumpkin flour, 20% tempe flour). Data were
analized using ANOVA and DNMRT at 5% level. The result showed that cookies from
different pumpkin flour and tempe flour gave the significant effect to the
moisture content, ash content, protein content, β-caroten content, valuation of
description organoleptic and valuation of hedonic organoleptic to the colour,
flavor, taste, total value, but non significant to texture in hedonic value and
organoleptic assessment to the level of children like of cookies. The best
cookies in this research is P3 with has 4,54% moisture content, 1,89% ash content,
10,71% protein content and 9,31% β-caroten content.
Penulis: Krisno Tambunan,
Akhyar Ali, Faizah Hamzah
Kode Juranl: jppertaniandd150403