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Hendra Fauzi
Fakultas Pariwisata dan Perhotelan, Universitas Negeri Padang
Arts Humanities Computer Science & IT Law, Crime, Criminology & Criminal Justice Social Sciences

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PENGARUH SUBTITUSI TEPUNG BERAS HITAM TERHADAP KUALITAS COOKIES Yolanda Intan Sari; Hendra Fauzi; Cici Andriani
Ensiklopedia of Journal Vol 5, No 3 (2023): Vol. 5 No. 3 Edisi 3 April 2023
Publisher : Lembaga Penelitian dan Penerbitan Hasil Penelitian Ensiklopedia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33559/eoj.v5i3.1791

Abstract

This study aims to analyze the effect of substitution of black rice flour as much as 25%, 50% and 75% on the quality of cookies including the quality of shape, color, aroma, texture and taste. This research was carried out with pure experimental research using a completely randomized design method. The data used were primary data from 25 semi-trained panelists by filling in organoleptic questionnaires. The data were analyzed using ANAVA, a duncan test was performed if Fcount Ftable. The results showed a significant effect on the quality of color and taste, and there was no significant effect on the quality of shape, aroma, and texture. The best results based on organoleptic tests were found in X_1 with a 25% substitution of black rice flour.
Co-Authors Cici Andriani Yolanda Intan Sari