Name : Muhammad Aden Hadi
Place, Date Of Birth : Denpasar, April 14 1999
Student ID Number : 19050394057
Faculty : Engineering
Study Program / Batch : S1 Tata Boga 2019B
Address : Jl. Karangrejo XV No.12
ABSTRACT
The aim of this study was to
determine the proportion of mocaf flour (modified cassava flour) and cornstarch
in brownies cookies that were most preferred by panelists and to test their
nutritional content. The method in this research is Experiment. The research
subjects were 30 panelists consisting of 10 expert panelists and 20 culinary
actors.
The instrument used in this study
used a preference test sheet. The data analysis technique used was the one-way
ANOVA data analysis technique followed by the Duncan test if the effect was
significant. The results of the research Brownies Cookies with a composition of
60% Mocaf and 40% Maizena were the most preferred biskuits by respondents,
which affected the crispness, texture and taste. Research on nutritional
content is water content 1.05%, fat 6.05%, carbohydrates 76.05%, protein 11.82%
has met SNI (01-2973-1992) while fiber 2.16% and 2.74% ash exceed the standard
SNI biskuits so that these biskuits are healthy, good for digestion and have
high nutritional value.
Keywords:
Mocaf flour, cornstarch, brownies cookies, SNI, casein free, less sugar.