Widyastari, Ni Kadek Windi (2022) SUBSTITUSI TERIGU DENGAN TEPUNG LABU KUNING (Cucurbita moschata Durch) DAN TEPUNG KACANG HIJAU (Vigna radiate L) TERHADAP MUTU ORGANOLEPTIK DAN KANDUNGAN GIZI COOKIES. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2022.
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BAB I PENDAHULUAN.pdf Download (104kB) | Preview |
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BAB II TINJAUAN PUSTAKA.pdf Download (281kB) | Preview |
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Abstract
Cookies are a type of snack made from flour and used as a savory snack. In this observation, cookies were made using the addition of pumpkin flour, mung bean flour, flour, and other ingredients. This observation aims to test the organoleptic quality and calculate the nutritional content of cookies. This observation used 5 treatments and 3 replications with a ratio of pumpkin flour and mung bean flour, namely P1 20%: 30%, P2 25%: 25%, P3 30%: 20%, P4 35%: 15%, and P5 40 % : 10%. Cookies with 20% pumpkin flour substitution and 30% green bean flour were the most preferred cookies by the panelists because from an organoleptic point of view, this treatment was the most acceptable in terms of color, taste, aroma, texture and overall acceptance. By consuming 5 pieces of cookies (75 grams) it meets the average needs of adolescents aged 19-29 years, namely 12.01% of energy needs, 8.86% of protein needs, 24.27% of fat needs, 8.24 % of carbohydrate needs, and 21.62% of vitamin needs. Keywords : Cookies, pumpkin flour, green bean flour, subjective quality, nutritional content.
| Item Type: | Thesis (Diploma) |
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| Uncontrolled Keywords: | Cookies, pumpkin flour, green bean flour, subjective quality, nutritional content. |
| Subjects: | L Education > L Education (General) Q Science > Q Science (General) Q Science > QH Natural history Q Science > QH Natural history > QH301 Biology |
| Divisions: | Jurusan Gizi > Prodi D3 |
| Depositing User: | Ni Kadek Windi Widyastari |
| Date Deposited: | 24 Jun 2022 02:31 |
| Last Modified: | 24 Jun 2022 03:01 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/9302 |
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