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All Journal SAINS MEDIKA : JURNAL KEDOKTERAN DAN KESEHATAN Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) BIOEDUSCIENCE Biosaintifika: Journal of Biology & Biology Education Jurnal Kreativitas PKM JURNAL ILKES (Jurnal Ilmu Kesehatan) JURNAL ANALIS LABORATORIUM MEDIK Jurnal Kesehatan Masyarakat Celebes Jurnal Ilmiah Kesehatan ARTERI : Jurnal Ilmu Kesehatan Jurnal Health Sains Majalah Kesehatan Indonesia Termometer: Jurnal Ilmiah Ilmu Kesehatan Dan Kedokteran Jurnal Riset Pangan dan Gizi MANGGALI Alamtana Berbakti
Catur Retno Lestari
Universitas Ivet
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Pengembangan Cookies Dengan Penambahan Bubuk Kopi Hijau Terhadap Kadar Senyawa Fenolik Dan Uji Organoleptik Catur Retno Lestari; Nunung Eni Elawati; Agus Sudrajat; Angelina Cantika Zallianty; Elsa Ketinawanda
JURNAL ILKES : Jurnal Ilmu Kesehatan Vol 17 No 1 (2026): Jurnal Ilkes (Jurnal Ilmu Kesehatan)
Publisher : STIKES Karya Husada Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35966/ilkes.v17i1.493

Abstract

Cookies experienced an increase from 2016-2020 by 4.25%. Cookies are a food that is widely loved by all levels of society including children, teenagers, and adults because it has a crunchy texture when eaten. Cookies made from coffee have never been studied before, usually coffee is only one of the drinks that are widely liked by people around the world after water and tea. This study aims to determine the phenolic content with the right formulation and panelists' preferences for making cookies with the addition of green coffee powder. This type of research is a quantitative experimental study. Using the Completely Randomized Design (CRD) method with 3 replications using 3 comparisons between green coffee powder, namely, X0 (1%), X1 (5%), and X2 (10%). Then an antioxidant test was carried out by measuring the phenolic content using to determine the level and an organoleptic test was carried out to determine the level of panelists' preferences for each treatment. Based on the results of laboratory tests related to the Phenolic antioxidant content, there are differences in X0 (1%), X1 (5%), and X2 (10%), differences from the graph in figure 1. The most preferred organoleptic acceptability of cookies in terms of color, taste and texture is in treatment X1 (5%), while in terms of aroma it is in X2 (10%). In further research, researchers are expected to be able to test the shelf life of green coffee cookies and there are new innovations.
Co-Authors Amanda, Ervina Rika Angelina Cantika Zallianty Arief Adi Saputro Bulan, Sahari Chairunisa Nur Rarastiti Dewi, Restu Ayu Eka Pustika Dewi, Sintia Puspa Eka Pustika Dewi, Restu Ayu Elawati, Nunung Eni Elsa Ketinawanda Hilda Fathiya Ifada Kusuma, Daffa Lisa Istarofah Lusiana Cici Sabarani Marco, Martha Aulia Martha Aulia Marco Nahdah, Athifah Ari Novarizki Galuh Ayudianningsih Nunung Eni Elawati Nunung Eni Elawati Nur Siti Marchamah, Dwi Rachmadani, Almira Nathania Ramadan, Bimastyaji Surya Resputri, Fibra Restu Ayu Eka Pustika Dewi Sabarani, Lusiana Cici Siti Nurjanah Sudrajat, Agus Syaifulloh, Moh Taufiqurrachman Nasihun Titiek Sumarawati Umar Hidayat, Umar Wani, Elsayanti