Studi Pembuatan Cookies Dengan Tepung Beras Dan Labu Kuning (Cucurbita Moschata Duschenes)
Daftar Isi:
- Cookies are cookies that have a sweet taste derived from flour that does not have high protein, processed by baking. The main ingredient of cookies is flour. In this study, wheat flour was replaced with other alternative ingredients, the alternative material used was rice flour because it has properties similar to wheat flour. Pumpkin or pumpkin pumpkin is one of the fruits that have vegetable provitamin A in the form of β-carotene. The purpose of this study is to determine the characteristics of cookies by testing the preference for quality; color, taste, aroma, texture and overall acceptance, and quality testing of texture and color is also carried out. This study uses an experimental method with a Randomized Group Design. There are 5 comparisons of rice flour: pumpkin yellow which is 50%: 50%; 60%: 40%; 70%: 30%; 80%: 20%; 90%: 10%. Based on Variety Analysis (ANOVA). The best treatment is treatment 3 with a ratio of 70% rice flour and 30% pumpkin, with nutritional content per 100 grams of cookies (419.20 grams of energy; 21.78 grams of fat; and 53.86 grams of carbohydrates). Keywords: cookies, provitamin, rice flour, quality test, β-carotene, pumpkin.