Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Pasundan Food Technology Journal (PFTJ)
Sipa Nurajijah
UNIVERSITAS GARUT
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Industrial & Manufacturing Engineering

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
KARAKTERISTIK KIMIA DAN SENSORI COOKIES BEBAS GLUTEN BERBASIS TEPUNG SORGUM (Sorghum bicolor L.) DENGAN VARIASI PENAMBAHAN CHIA SEED (Salvia hispanica L.) Sipa Nurajijah; Atia Fizriani; Anita Khairunnisa
Pasundan Food Technology Journal (PFTJ) Vol 13 No 2 (2026): PASUNDAN FOOD TECHNOLOGY JOURNAL (IN PRESS)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v13i2.53320

Abstract

Cookies based on sorghum flour have potential to be developed as a local food product with increased nutritional value through addition of chia seeds. This ingredient is known to contain fiber, protein, and bioactive compounds and can be used as an egg substitute in plant-based cookie formulations. To analyze effect of adding chia seeds on chemical also sensory characteristics of cookies made from sorghum flour as well as to determine best concentration based on results of chemical analysis and level of panelists' preference. method used was a non-factorial Completely Randomized Design (CRD) with four levels of chia seed addition treatment, namely 0%, 5%, 10%, and 15%, each of which was repeated three times. results showed that addition of chia seeds had a significant effect on water content, ash content, protein, fat, crude fiber, and carbohydrates, as well as affecting sensory attributes of color and texture. However, this treatment did not show a significant effect on aroma, taste, or overall acceptance. best treatment was obtained by adding 10% chia seeds with a water content of 4.20% db, an ash content of 1.41% db, a protein of 6.82% db, a fat of 34.24% db, a crude fiber of 1.49% db, and a carbohydrate of 57.53% db. Based on sensory testing, this treatment obtained highest level of preference for color and texture attributes in "like" category, while attributes of aroma, taste, and overall acceptance were in "somewhat like" category.
Co-Authors Anita Khairunnisa