CD Skripsi

Pemanfaatan Tepung Kulit Buah Merah Dan Tepung Kacang Merah Dalam Pembuatan Cookies

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Cookies are baked snack that is typically small and sweet. Red dragon fruit peel flour and red bean flour can be used as substitutes for wheat flour. This research aimed to determine the effect of red bean flour on the nutritional content and sensory quality of red dragon fruit skin flour cookies, and to obtain the best formulation for making red dragon fruit skin flour and red bean flour cookies. The research was conducted experimentally using a completely randomized design with four treatments and four replications. The level treatment in this study was the ratio of red dragon fruit skin flour and red bean flour, namely KK1 (90:10), KK2 (80:20), KK3 (70:30), and KK4 (60:40). Data obtained were statistically analyzed using analysis of variance and continued with Duncan’s multiple range taste (DMRT) at 5% level. The results of the variance analysis showed that the ratio of red dragon fruit peel flour and red bean flour used had a significant effect on moisture, ash, protein, crude fiber, color test, as well as descriptive sensory assessments of color, flavor, taste, crispness and grading hedonic sensory assessment of color, flavor, taste, crispness, and overall. The best formulation were the ratio of red dragon fruit peel flour and red bean flour in the KK4 (60:40) with a moisture content of 3.02%, ash content of 4.81%, protein content of 8.00%, fiber content of 5.48% with of the cookies being chocolate in color, have a flavor and tastes of red bean flour, and crunchy texture.


Keywords: cookies, red bean flour, red dragon fruit peel flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1806111409

Penerbit

Pekanbaru : Universitas Riau - F. Pertanian - Teknologi Pertanian., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1806111409

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Vina

Versi lain/terkait

Lampiran Berkas

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