Journal of Food and Agricultural Product
Vol 1, No 1 (2021): JFAP

Karakteristik Kimia, Fisik dan Organoleptik Cookies Tepung Mocaf Dengan Variasi Jenis dan Konsentrasi Lemak

margaretha ratna yasinta (universitas veteran bangun nusantara)
catur budi handayani (universitas veteran bangun nusantara)
afriyanti afriyanti (universitas veteran bangun nusantara)

Article Info

Publish Date
14 Apr 2021


Cookies are products that are oven-dried, made from wheat flour, sugar, fat and eggs. Cookies are not only made from wheat flour, there are many other local food ingredients that contain nutritional value and can be used as a basis for making cookies, one of which is mocaf flour. The purpose of this study was to determine the characteristics of mocaf cookies with various types fat in moisture content, swelling and organoleptic properties of mocaf flour cookies. The research  method  used  a  completely  randomized  design  (CRD).  The  data  obtained  were analyzed statistically using Analysis Of Variance (ANOVA), if there is a significant difference between the test treatments, it is continued with the Duncan M Quotle Range Test (DMRT). Observation of chemical and physical properties includes testing of moisture content, swelling power. Organoleptic properties were observed with the parameters of taste, color and texture.Key words: cookies, fat, mocaf flour.

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Journal Info





Agriculture, Biological Sciences & Forestry


Journal of Food and Agricultural Product (JFAP) is a peer reviewed international scientific journal which publishes papers in the categories of review articles, research articles and short communications and technical notes from all areas related to food and agricultural product disciplines. ...