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All Journal Jurnal Agrosilvopasture-Tech
Agustina Souripet
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura Ambon Jln Ir. M. Putuhena, Kampus Poka-Ambon 97233
Agriculture, Biological Sciences & Forestry

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Chemical and Sensory Characteristics of Cookies with the Addition of Canarium Nuts Brenda Nusale; Meitycorfrida Mailoa; Agustina Souripet
Jurnal Agrosilvopasture-Tech Vol 2 No 1 (2023): Jurnal Agrosilvopasture-Tech
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (159.73 KB) | DOI: 10.30598/j.agrosilvopasture-tech.2023.2.1.9

Abstract

The objective of this study was to determine the best concentration of adding canarium nuts to produce cookies. This study used a completely randomized design with the addition of canarium nuts as the independent variable and 6 levels of treatments, including AO: without canarium nuts, Al: 10%, A2: 20%, A3: 30%, A4: 40%, and A5: 50%. The findings demonstrated that adding 10% canarium nuts can produce cookies with moisture content, ash content, protein content, and fat content that meet cookie quality standards, can also increase protein value, and was organoleptically preferred by panelists for taste, color, texture, and overall and was more cost-effective.
Co-Authors Brenda Nusale Meitycorfrida Mailoa