Kajian bahan tepung bengkuang, tepung buah bit merah dan tepung sukun terhadap karakteristik fisikokimia dan organoleptik drop cookies = The Effect of Jicama Flour, Red Beetroot Flour, and Breadfruit Flour Addition toward Physicochemical and Organoleptic Of Drop Cookies

Winata, Gary (2021) Kajian bahan tepung bengkuang, tepung buah bit merah dan tepung sukun terhadap karakteristik fisikokimia dan organoleptik drop cookies = The Effect of Jicama Flour, Red Beetroot Flour, and Breadfruit Flour Addition toward Physicochemical and Organoleptic Of Drop Cookies. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Drop cookies merupakan makanan ringan yang memiliki kandungan serat yang rendah dan kandungan lemak yang sangat tinggi. Kandungan serat drop cookies dapat ditingkatkan dengan mensubtitusi tepung terigu dengan tepung bengkuang, sukun, atau buah bit merah. Kajian pustaka bertujuan untuk membahas pengaruh subtitusi berbagai tepung bengkuang, sukun, dan bit merah terhadap karakteristik fisikokimia dan organoleptik drop cookies. Penambahan tepung sukun atau bit merah dapat menurunkan kadar lemak drop cookies. Drop cookies terbaik berdasarkan penerimaan panelis adalah drop cookies yang dibuat dari 30% tepung bengkuang dan 10% tepung buah bit merah./Drop cookies is considered junk food that is known for having a low content of fibre and high content of fats. The low fibre content of drop cookies can be fortified by substituting wheat flour that is usually used in drop cookies making to jicama flour, breadfruit flour, or red beetroot flour. The literature review aim is to determine the effect of jicama flour, breadfruit flour, and beetroot flour addition toward physicochemical and organoleptic of drop cookies.. The addition of breadfruit flour, or red beetroot flour could reduce the fat content of drop cookies. The best drop cookies with the highest score on the organoleptic scale is drop cookies made from 30% jicama flour and 10% red beetroot flour.

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