PEMBUATANCHEWYCHOCOCORNCOOKIESDENGANSUBSTITUSITEPUNG JAGUNGSEBAGAIPRODUKCOOKIESKAYASERAT

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