ANALISIS KUALITAS COOKIES BAYAM

Abstract

The usage of spinach as a nutritious food which rich of vitamins, such as vitamin A, B, C and minerals or ferrum (Fe). The function of Fe is to prevent anemia, immune system disorder, and decrease the risk of cancer and hepatitis. The addition of spinach in making cookies can improve the nutrition of cookies. This research aim to analyze the impact of adding spinach, in this case; fresh spinach, blanched spinach and dried spinach to the quality of color, pored texture, brittled texture, spinach leaf aroma, sweetness, and the taste of spinach leaf to the cookies. The type of this research is an experiment by using random design method conducted in three. The result of hypothetical test shows that there are some impacts on the three treatments. The good influence is show by the addition spinach leaf which blanched and dried with the quality of color, pored texture, brittled texture, spinach leaf aroma, sweetness and the taste of spinach leaf.Hedonically tested, it is also shows that the blanched and dried spinach are much more preferable among the panelist.

Keywords: Cookies, Spinach, Fe