CD Skripsi

Pemanfaatan Tepung Kulit Ari Kedelai Dan Pure Labu Kuning Dalam Pembuatan Kukis

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ABSTRACT
Cookies are baked snacks, which are small and sweet. Soybean husk flour
and pumpkin puree can be used as a substitute for wheat flour. This study aims to
determine the effect of soybean husk flour and pumpkin puree on the nutritional
content and sensory quality of cookies and to determine the best formulation for
making soybean husk flour and pumpkin puree cookies. The research was
conducted experimentally using a completely randomized design with four
treatments and four replications. The treatment in this study was the ratio of
soybean husk flour and pumpkin puree, KL1 (80:20), KL2 (70:30), KL3 (60:40),
and KL4 (50:50). 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 study of variance showed that the comparison of soybean husk
flour and pumpkin puree used had a significant effect on water content, ash
content, protein content, crude fiber content, and descriptive sensory assessment
of color, aroma, taste, crispiness and hedonic sensory assessment of color, aroma,
taste, crispiness, and overall. The best treatment of selected cookies in this study
was the ratio of soybean husk flour and pumpkin puree KL2 (70:30) with a
moisture content of 4,88%, ash content of 3,78%, protein content of 14,85%, fiber
content of 23,90%, with of the cookies being yellow-brown in color, not pungent
in aroma, pumpkin flavored, slightly crunchy in texture.
Keywords: cookies, soybean husk flour, pumpkin puree.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1806125099

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1806125099

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

daus

Versi lain/terkait

Lampiran Berkas

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