PEMBUATANCHEWYCHOCOCORNCOOKIESDENGANSUBSTITUSITEPUNG JAGUNGSEBAGAIPRODUKCOOKIESKAYASERAT

ArifiaAlfyFachriz, Marwanti,

Abstract


Thisresearchisintendedtoincreaseconsumptionoflocalfoodproductsthroughdevelopment
productsthatarealreadyonthemarketandareindemandbythepublic.Thetypeofresearchusedis
ResearchandDevelopmentwiththe4Ddevelopmentmodel(Define,Design,Develop,Disseminate).The
placeandtimeofthestudywereconductedattheCateringLaboratory,thePTBBDepartmentofthe
FacultyofEngineering,YogyakartaStateUniversity,wasconductedfromJanuarytoApril2019.The
testmaterialwasasampleofeachproduct. Thetestingtoolsusedwereexperimentalforms,
validationforms,panelistsensorytestformsandfavoritetestforms.Intheprocessofprocessing
cookiesnoglutenisneeded,sothatthedoughprocessistriednottoolongbecauseifittakestoolong
itwillcauseglutenformationandwillcausecookiestobecomehard.Theresultsofthisstudyindicate
that:a)thestandardrecipeforchewychococorncookieswithsubstitutionof60%cornflour,b)
communityacceptanceofchewychococorncookies3.8,whichmeansitisverypopular,c)fiber
contentinchewychococorncookiesamountingto59.04gr


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