PENGARUH SUBSTITUSI TEPUNG PISANG KEPOK TERHADAP KUALITAS COOKIES
), Yuliana Yuliana(2), Rahmi Holinesti(3), (1)
(2)
(3)
Corresponding Author
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Language : en
Abstract
This study aimed to analyze the effect of substitution of banana flour kepok
as much as 15%, 30% and 45% of the wheat flour used to the quality of brownish
yellow color, uniform shape, form a neat, crescent-shaped, fragrant aroma of
banana kepok, brittle texture, sweetness , and the banana flavor kepok. The
research is a pure experiment with completely randomized design method using
three repetitions with 30 panelists. The results showed that the substitution of
banana flour kepok effect on the quality of brownish yellow color, forms a neat,
crescent shape, fragrant aroma of banana kepok, crumbly texture and taste of
banana kepok that in general there is good value in treatment 45% (X3) than the
other treatments
Keywords: influence, banana flour substitution kepok, quality cookies
as much as 15%, 30% and 45% of the wheat flour used to the quality of brownish
yellow color, uniform shape, form a neat, crescent-shaped, fragrant aroma of
banana kepok, brittle texture, sweetness , and the banana flavor kepok. The
research is a pure experiment with completely randomized design method using
three repetitions with 30 panelists. The results showed that the substitution of
banana flour kepok effect on the quality of brownish yellow color, forms a neat,
crescent shape, fragrant aroma of banana kepok, crumbly texture and taste of
banana kepok that in general there is good value in treatment 45% (X3) than the
other treatments
Keywords: influence, banana flour substitution kepok, quality cookies
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