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All Journal JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Ina Kaita Niwa niwa
universitas kristen wira wacana sumba
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Energy Industrial & Manufacturing Engineering

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PENGOLAHAN COOKIES KAMBAMBANG DENGAN PEMANFAATAN TEPUNG HATI AYAM DAN DAUN KELOR DAN PENGARUHNYA TERHADAP ORGANOLEPTIK PRODUK: Processing kambambang cookies with the addition of chicken liver flour and moringa laeves and their effect on the product’s organoleptic properties Ina Kaita Niwa niwa; Yessy Tamu ina
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 8 No. 1 (2026): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v8i1.7832

Abstract

This study aimed to analyze  the effect of fortification of chicken liver flour and moringa leaf flour (moringa oleifera) on the chemical and organoleptic characteristic of kambambang cookies using a Completely Randomized Design (4 treatments; 5 replicatons). The results showed a water content of 4,36-6,17% with a significant difference (P<0,05). Where P4 (3,36%) met the SNI standrd (<5%), while the pH of 5,49-5,76 was not signifivantly different (p>0.05). protein content ranged from 1,68-2,14% with the highest values in P4 (2,14%) and the lowest in P3 (1,68%), indicating a non-linear increase due to the interaction of the ingredient components. Organoleptic tests showed that taste and preference were significantly different (p<0,05), while color and P4 the highest taste score (2.70). it was concluded that fortification had a significant effect on air content and some sensory attributes, but was not yet able to increase protein according to SNI standards, so formulation optimization was needed to balcance nutritional value and consumer acceptance.
Co-Authors Ina, Yessy Tamu