Pemanfaatan Ampas Almond Sebagai Bahan Utama Pembuatan Cookies

Salsabila, Afsina Fauzia and Suhalim, Evelyn and Filiminovic, Gabriela Ayu (2024) Pemanfaatan Ampas Almond Sebagai Bahan Utama Pembuatan Cookies. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Cookies merupakan satu jenis makanan ringan yang disukai masyarakat adalah kue. Cookies terbuat dari tepung biasanya terdiri dari tepung terigu, gula halus, telur ayam, vanilli, margarine, tepung maizena, baking powder, dan susu bubuk instan. Seperti kue-kue kering lainnya, tekstur cookies ini renyah dan tidak mudah hancur. Tujuan penelitian untuk mengetahui ampas almond dapat diolah menjadi cookies. Jenis penelitian ini merupakan pengembangan produk dengan ujiorganoleptik. Pengujian dilakukan kepada 3 orang panelis terbatas dan 51 orang panelis konsumen. Hal yang akan diuji dengan panca indera manusia dengan kriteria terhadap rasa, aroma, warna, tekstur, dan penampilan dari produk. Hasil penelitian menunjukkan bahwa ampas almond layak diterima dari segi warna, aroma, tekstur dan tampilan. Implikasi dari penelitian ini adalah secara efektif menjelaskan pembuatan cookies dengan semua uji memberikan dampak positif terhadap produk cookies. Dapat disimpulkan bahwa ampas almond diterima dari segi warna, aroma, tekstur dan tampilan. / Cookies are a type of snack that people like, namely cakes. Cookies made from flour usually consist of wheat flour, powdered sugar, chicken eggs, vanilla, margarine, cornstarch, baking powder and instant milk powder. Like other pastries, the texture of these cookies are crunchy and does not crumble easily. The aim of the research is to find out whether almond pulp can be processed into cookies. This type of research is product development with organoleptic testing. Testing was carried out on 3 limited panelists and 51 consumer panelists. Things will be tested using the five human senses with criteria regarding the taste, aroma, color, texture and appearance of the product. The results showed that almond pulp was acceptable in terms of color, aroma, texture and appearance. The implication of this research is that it effectively explains the manufacture of cookies with all tests providing a positive impact on cookie products. It can be concluded that almond pulp is acceptable in terms of color, aroma, texture and appearance.

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