Chemical and Sensory Characteristics of Cookies with the Addition of Canarium Nuts

Brenda Nusale (Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura Ambon Jln Ir. M. Putuhena, Kampus Poka-Ambon 97233)
Meitycorfrida Mailoa (Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura Ambon Jln Ir. M. Putuhena, Kampus Poka-Ambon 97233)
Agustina Souripet (Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura Ambon Jln Ir. M. Putuhena, Kampus Poka-Ambon 97233)

Jurnal Agrosilvopasture-Tech
Vol 2 No 1 (2023): Jurnal Agrosilvopasture-Tech

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.