Pemanfaatan Tepung Fuli Pala (Myristica Fragrans Houtt) Sebagai Perisa Alami Pada Pembuatan Cookies

Authors

  • Sapinah Sarman Universitas Pattimura Ambon, Indonesia
  • Meitycorfrida Mailoa Universitas Pattimura Ambon, Indonesia
  • S.G. Sipahelut Universitas Pattimura Ambon, Indonesia

DOI:

https://doi.org/10.59141/jist.v4i4.597

Keywords:

Cookies, Tepung fuli pala, Perisa Alami

Abstract

Cookies merupakan kue kering yang memiliki rasa manis, tekstur yang kurang padat dan renyah yang terbuat dari tepung terigu dan bahan tambahan lainnya. Tujuan penelitian ini adalah untuk mempelajari pengaruh penambahan tepung fuli pala sebagai perisa alami pada pembuatan cookies. penelitian ini menggunakan rancangan acak lengkap (RAL) satu faktor yaitu penambahan tepung fuli dengan 5 taraf perlakuan 0%, 0,25%, 0,50%, 0,75% dan 1%. Hasil penelitian menunjukkan bahwa penambahan tepung fuli pala 0,75% menghasilkan cookies yang terbaik dengan kadar total fenol 0,18%, kadar lemak 20,16%, dan kadar protein 8,73%. Sedangkan berdasarkan sifat organoleptik menunjukkan rasa suka (3,38), warna agak suka (2,72), tekstur suka (3,16) aroma agak suka (2,36), dan overall suka (3,28). 

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Published

2023-04-15

How to Cite

Sarman, S., Mailoa, M. ., & Sipahelut, S. (2023). Pemanfaatan Tepung Fuli Pala (Myristica Fragrans Houtt) Sebagai Perisa Alami Pada Pembuatan Cookies. Jurnal Indonesia Sosial Teknologi, 4(4), 423–431. https://doi.org/10.59141/jist.v4i4.597

Issue

Vol. 4 No. 4 (2023): Jurnal Indonesia Sosial Teknologi

Section

Articles

License

Copyright (c) 2023 Sapinah Sarman, Meitycorfrida Mailoa, S.G.Sipahelut

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