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All Journal Indonesian Food and Nutrition Progress JURNAL PENGABDI Food Science and Technology Journal (Foodscitech) To Maega: Jurnal Pengabdian Masyarakat Jurnal Borneo Saintek Jurnal Pengabdian Masyarakat (ABDIRA) Science Technology and Management Journal (STMJ)
Windy Rizkaprilisa
Department Of Food And Agricultural Product Technology, Faculty Of Agriculture Technology, Universitas Gadjah Mada, Yogyakarta
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Energy Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Social Sciences Other

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Journal : Food Science and Technology Journal (Foodscitech)

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High Dietary Fiber and Antioxidant Cookies with Substituted Parchment and Silver Skin Coffee Ester Lanywati; Windy Rizkaprilisa; Lusiawati Dewi
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 2 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v6i2.6352

Abstract

High coffee production in Indonesia effected the increase of by-products from the processing of coffee beans. Parchment and silver skin are by-product obtained during the processing of coffee beans. Parchment and silver skin are used as compost, biogas, and has not been widely used as a food ingredient. Both have a high dietary fiber content and antioxidant activity. In this research, we make cookies with parchment and silver skin flour. Parchment and silver skin flour were added with concentrations consist of 0%, 1%, 2.5%, and 5%. Based on organoleptic assay with the parameters of color, aroma, taste, texture and level of preference, the best cookies were the addition of 2.5% parchment flour. These cookies have nutritional that fulfill the quality standards of cookies (SNI -2973-2011), namely 7.76% protein, 20.86% fat and 1.31% ash. In addition, these cookies have a high content of dietary fiber and antioxidants, namely 13.67% and 43.86%. So, these cookies can be a healthy snack option because have high dietary fiber and antioxidant. Keywords: Antioxiant; Coffee By Product; Cookies; Dietary Fiber; Parchment; Silver skin.
Co-Authors Angela Puteri Hartono Angela Putri Hartono Anggara Mahardika Anggara Mahardika Arri Yuliantara Divina Elaine Purwanto Divina Elaine Purwanto Ester Lanywati Lusiawati Dewi Martina Widhi Hapsari Martina Widhi Hapsari Novia Anggraeni Paulus Damar Bayu Murti Raka Bachtiar Kuspradanarto Ratih Paramastuti Setiadi Setiadi Sia, Clarissa Eleora Setiawan Siti Zulaikha