FORMULASI DAN UJI KESUKAAN PADA PRODUK COOKIES TEPUNG KULIT PISANG DENGAN TEPUNG KACANG MERAH

PUTRI, MELIANA and Ningsih, Windi Indah Fajar (2022) FORMULASI DAN UJI KESUKAAN PADA PRODUK COOKIES TEPUNG KULIT PISANG DENGAN TEPUNG KACANG MERAH. Undergraduate thesis, Sriwijaya University.

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Abstract

Adolescence is a period of nutritional vulnerability because adolescents require higher nutrients for increased growth and development. Adolescents often consume junk food and fast food, which are foods that are high in salt, sugar, and fat. Cookies are a type of biscuit made from soft dough, high in fat, and crunchy. The purpose of this research is to create a snack that is high in fiber and calcium which is suitable as a healthy snack. The snacks are cookies with the substitution of banana peel flour and red bean flour. This type of research is experimental with a completely randomized design (CRD). There are 11 treatments on cookies with the substitution of banana peel flour and red bean flour. Cookies produced will be tested for preference level of 25 semi-trained panelists and 80 consumer panelists. The statistical test of the organoleptic test used the One Way Anova test if the data distribution is normal. If there is a difference, it is continued with Duncan’s New Multiple Range Test (DNMRT). If the data distribution is not normal use the Kruskal Wallis Test. If there is a difference, continue with the Mann-Whitney Test. From the hedonic organoleptic test results, the best treatment with the highest score was the F3 formulation (67% wheat flour, 5% banana peel flour and 26% red bean flour).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Cookies, Tepung Kulit Pisang, Tepung Kacang Merah.
Subjects:	T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	Meliana Putri
Date Deposited:	07 Nov 2022 07:55
Last Modified:	07 Nov 2022 07:55
URI:	http://repository.unsri.ac.id/id/eprint/81481

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