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All Journal G-Tech : Jurnal Teknologi Terapan
Dyah Setyawati
Universitas Pembangunan Nasional "Veteran" Jawa Timur, Indonesia
Computer Science & IT Decision Sciences, Operations Research & Management Energy Engineering

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Karakteristik Cookies Tepung Umbi Lokal dan Tepung Jewawut dengan Penambahan Kuning Telur Dyah Setyawati; Dedin Finatsiyatull Rosida; Luqman Agung Wicaksono
G-Tech: Jurnal Teknologi Terapan Vol 8 No 3 (2024): G-Tech, Vol. 8 No. 3 Juli 2024
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/gtech.v8i3.4301

Abstract

Cookies are small sweet snacks with a crunchy and hollow texture. This research aims to determine the characteristics of cookies from local tuber flour and millet flour with egg yolk concentration. The research design used was a two-factor completely randomized design. Factor I, type of local tuber flour (kimpul, white yam, yellow sweet potato): millet flour (70:30) and factor II, egg yolk concentration (10%, 12%, 14%). The results of the analysis found that the treatment of kimpul flour and millet flour (70:30) with the addition of 10% egg yolk concentration was the best treatment. The characteristics of the cookies produced are a moisture content of 4.90%, ash content of 0.87%, fat content of 20.92%, and a breaking strength of 9.3 N. The results of the hedonic test show an overall average color of 4.25 (like), taste 3.90 (like), aroma 3.95 (like), texture 3.85 (like).
Co-Authors Dedin Finatsiyatull Rosida Luqman Agung Wicaksono