PEMBUATAN FROZEN COOKIES DENGAN SUBSTITUSI TEPUNG TALAS

Nisa, Khoirun (2018) PEMBUATAN FROZEN COOKIES DENGAN SUBSTITUSI TEPUNG TALAS. Diploma thesis, Politeknik NSC Surabaya.

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Abstract

In general, cookies have a sweet and savory taste made from wheat flour,eggs, refined sugar, and fat and then mixed together to form a dough that is ready to be printed on a baking sheet and then in the oven. In the wheat flour there is gluten which typically distinguish wheat flour with other flour such as taro flour. Taro flour can produce a more durable product because of its high water binding power. Taro flour contains a fairly high nutrient when compared with other tuber bulbs. The content in taro flour includes calcium (CA) and posfor (P) from taro flour which is quite high and higher than rice. The object of this research is cookies with taro flour substance. The variables in this study include independent variables, namely substitution of taro flour at the level of 80% (X1), 90% (X2), and 100% (X3), as well as dependent variables include the level of preference to color, taste, texture, aroma, . The control variables in this study are the condition of materials, equipment used, process of manufacture, freezing preservation, and pengovenan. The research method used
experimental method. The best product based on selected respondent level of product X3 (substitution with 100% flour taro) with acceptance of favorite level that is like. Cookies X3 products with acceptance criteria for color are brown, good aroma, non-hard texture and flavor.

Keywords: frozen cookies, taro flour

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