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All Journal Horizon: Indonesian Journal of Multidisciplinary
Aprilianti, Ovi
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Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Social Sciences Other

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Inovasi Soft Cookies Berbahan Tepung Mocaf dengan Perbedaan Jumlah Margarin dan Mentega Aprilianti, Ovi; Sulandari, Lilis; Pangesthi, Lucia Tri; Dewi, Ila Huda Puspita
HORIZON: Indonesian Journal of Multidisciplinary Vol. 3 No. 1 (2025): HORIZON: Indonesian Journal of Multidisciplinary
Publisher : Lembaga Intelektual Muda (LIM) Maluku

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54373/hijm.v3i1.3725

Abstract

Soft cookies made from mocaf flour with varying amounts of margarine and butter are baked products composed of mocaf flour, cocoa powder, margarine, butter, eggs, powdered sugar, and chocolate chips. This study aims to examine the effect of different margarine and butter proportions on the sensory attributes of soft cookies, including shape, color, aroma, taste, texture, and overall preference. It also includes a nutritional analysis of the best formulation. This experimental study used variations of margarine and butter (40%, 45%, and 50% of the total dry ingredients) as the independent variable. Data were collected through sensory evaluation involving 35 panelists (4 trained and 31 semi-trained). Data analysis employed one-way ANOVA followed by Duncan’s multiple range test. The results showed significant differences in shape, aroma, taste, texture, and overall preference among the soft cookies with different margarine and butter ratios. The best soft cookie formulation—containing 50% margarine and butter—had the following nutritional values: carbohydrates 70.10%, fat 6.08%, protein 7.90%, moisture 11.80%, and fiber 2.98%.
Co-Authors Dewi, Ila Huda Puspita lilis Sulandari Pangesthi, Lucia Tri