PROSIDING SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP)
ISSN: 2964-3538
Cookies are one snack that can meet nutrition and can be adapted to today’s practical era and consider health. Taro flour found in Indonesia can be used as a source of carbohydrates in cookies. Mung bean and soyben flour are sources of vegetable protein because of their high protein content, the addition of peanut flour is expected to affect the protein value of cookies with the basic ingredient of kimpul taro flour. Baking temperature can have an effect on cookies product made from kimpul taro flour. This study aimed to determine hedonic characteristics with scale 1-5 of cookies made from kimpul taro flour with the addition of mung bean and soybean flour and the effect of baking temperature. This study used a Completely Randomized Block Design (RCBD) with three factors, namely the flour type (S): (kimpul taro and peanut flour), ratio of kimpul flour: peanut flour (R): (50%: 50% and 40%: 60%) and baking temperature (P): (150˚ and 170˚C). Result showed that the interaction between protein source, flour concentration and baking temperature had a significant effect on the preference value (color, taste, texture and overall) of the cookies. Cookies with ratio of kimpul taro flour : soybean flour and baking temperature of 150˚C produce the best cookies with sensory characteristics of color 3,27 (neutral), taste 3,41 (neutral), scent 3,21 (neutral), texture 3,27 (neutral), and overall 3,10 (neutral).
Keywords:
Kimpul taro cookies, Mung bean flour, Soybean flour, Sensory characteristics.
Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Inovasi dan Tantangan Pengembangan Produk Hasil Pertanian yang Halal, Aman, dan Berdaya Saing Tinggi
Page number:
34-39
Volume:
2
Issue:
1
Publication date:
17 October 2022