FORMULASI LABU KUNING (Cucurbita Moschata) DAN KELAPA PARUT TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS PADA PEMBUATAN COOKIES
ABSTRACT: The purpose of this
research to determine the formulation of yellow pumpkin and grated coconut and
on chemical and sensory properties of the cookies making. The experimental
design used in this study was completely randomized design (CRD) with six
non-factorial treatment and repeated four times. The treaments are formulations
yellow pumpkin and grated coconut is 0 : 100 (S 1 ), 20 : 80 (S 2 ), 40 : 60 (S
3 ), 60 : 40 (S 4 ), 80 : 20 (S 5 ), 0 : 100 (S 6 ). Data were analyzed using
analysis of variance by F test, if there is a real difference t en contin ed it
test Least ignificant Difference (L D) it α level of 5 % . The results showed
that the formulation of yellow pumpkin and grated coconut with a ratio of 40 g
: 60 g (S3) was the best treatment because it had the highest score compared to
the other treatments that hedonic aroma with a score of 3.27 (like), with a score
of 3.57 colors (like) , texture with a score of 3.62 (like) and flavor with a
score of 3.09 (like), and the chemistry properties were moisture content 3.80
%, protein content 55.84(g/100g), and fat content 11,25 (g/100g).
Penulis: Wiwit Murdianto,
Hudaida Syahrumsyah, Susi Yanti
Kode Jurnal: jpkimiadd140688
