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Wita Dola Rista Sidabutar
Program Studi ILmu dan Teknologi Pangan Fakultas Pertanian USU
Agriculture, Biological Sciences & Forestry Engineering

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Study On The Addition Of Taro, Mung Bean, Wheat Flours On The Quality Of Cookies Wita Dola Rista Sidabutar; Rona Joharmi Nainggolan; Ridwansyah Ridwansyah
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 4 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

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Abstract

The research was aimed to investigate the effect of addition of taro and mung bean flours on the quality of cookies. The reseach had been performed using factorial completely randomized design, with one factor i.e : taro flour, mung bean flour and wheat flour (T): 70%:0%:30%, 60%:10%:30%, 50%:20%:30%, 40%:30%:30%, 30%:40%:30%, 20%:50%:30%, 10%:60%:30%, 0%:70%:30%. Parameters analyzed were water content, ash content, fat content, protein content, fiber content, cookies crispy test with instrometer and organoleptic values (flavor, taste and texture).The result showed that the ratio of taro flour, mung bean flour and wheat flour had significant effect on all parameters.The 70%:0%:30% composition produced the best cookies in organoleptic values. . Key words : Taro flour, mung bean flour, wheat flour,cookies
Co-Authors Ridwansyah Ridwansyah Rona Joharmi Nainggolan