Hakim, Lukman (2017) PEMBUATAN COOKIES DENGAN SUBTITUSI TEPUNG TEMPE. Diploma thesis, Politeknik NSC Surabaya.

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This study aimed to determine: 1). How the formula cookies were rich in fiber made from tempe flour, preferred by panelists based on organoleptic test, 2). How the physical characteristics of cookies rich in fiber produced from raw tempe flour. The experimental design used in this study was the design of "single variable design", that was all factors remain the same except the treatment to be compared to its effect. From the experimental results it could be concluded that the addition of tempe flour affected the quality characteristics of cookies and panelist preferences. The average tempe cookies favored by panelists were X1 with the highest acceptance criteria to the color was brownish yellow, the aroma was quite flavorful tempe, the flavor was quite sweet and tasty enough tempe, the texture was quite soft, the crispne ss was quite crunchy.

Keywords: tempe, cookies, flavor

Item Type: Thesis (Diploma)
Subjects: H Social Sciences > H Social Sciences (General)
H Social Sciences > HY Hospitality & Tourism
Divisions: Hospitality
Depositing User: Mrs Duanita Riyannestiti
Date Deposited: 24 Jun 2020 06:14
Last Modified: 24 Jun 2020 06:14

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