The Effect Of Jicama Flour Subtitution On The Quality Of Cat’s Tongue Cookies
(1) Universitas Negeri Padang
(2) Universitas Negeri Padang
(3) Universitas Negeri Padang
(4) Universitas Negeri Padang
(*) Corresponding Author
Abstract
This research is motivated by Cookies are small foods with a dense and crunchy texture that are made by baking or in the oven and last more than one month (Rahma Wati, 2013:26). There are various types of cookies in Indonesia, one of which is cat’s tongue cookies. Cat tongue cookies come from the Netherlands, in dutch these cookies are usually called “KATTE TONG”. Therefore, in this research the author used jicama flour as a partial substitute for wheat flour in making cat’s tongue cookies. This research aims to analyze the effect of 15%, 30%, 45% substitution of jicama flour on the quality of the shape, color, aroma, texture, and taste of the cat’s tongue cookies produced. This type of research is a pure ecperiment (true experiment) with a completely randomized design method with one factor. The type of data is primary data sourced from 3 expert panelists who filled in the organoleptic test format. The data obtained was tabulated in table form and analysis of variance (ANOVA) was carried out, if it was significantly different, it was continued with the Duncan test.
Keywords
References
Ayuningsih, L., & Rinawati, W. (2022). Pengembangan Kue Lidah Kucing dari Subtitusi Tepung Ubi Unggu. Prosiding Pendidikan Teknik Boga Busana, 17(1).
Hidayati, A. (2022). Sifat Fisik, Organoleptik Dan Kadar Serat Pangan Pada Cookies Lidah Kucing Gemjo Berbahan Baku Tepung Gembili (Discorea Esculenta L.) Dan Kacang Hijau (Vigna Radiata) (Doctoral dissertation, Poltekkes Kemenkes Yogyakarta).
Lestari, E. D. D., Astuti, N., Pangesthi, L. T., & Afifah, C. A. N.(2022). Pengaruh Subtitusi Tepung Bekatul Dan Jenis Lemak Terhadap Sifat Organoleptik Lidah Kucing.
Melinda, F. (2023). Pengaruh Penambahan Sari Buah Naga Terhadap Rasa, Warna, Aroma, Tekstur Cookies Lidah Kucing Ditinjau Dari Uji Organoleptik (Doctoral dissertation, Universitas PGRI Adi Buana).
Nacjwa, S. W., & Naldi, H. (2023). Kehidupan Ekonomi Petani Bengkoang Di Kecamatan Kuranji Kota Padang Tahun 2005-2021. Jurnal Kronologi, 5(1), 500-512.
Pratiwi, N. U., Faridah, A., & Syarif, W. (2015). Pengaruh substitusi tepung bengkuang terhadap kualitas brownies kukus. Journal of Home Economics and Tourism, 8(1).
Raihan, R. U., & Makkiyah, F. A. (2014). Manfaat Substitusi Tepung Terigu Dalam Produksi Biskuit. IKRA-ITH Teknologi Jurnal Sains dan Teknologi, 8(1), 54-60.
Rastiti Rahayu, N. K. (2020). Pengaruh Subtitusi Komposit Tepung Kedelai Dan Tepung Maizena Terhadap Karakteristik Mutu Cookies (Doctoral dissertation, Poltekkes Denpasar).
Sintia, N. A., & Astuti, N. (2018). Pengaruh subtitusi tepung beras merah dan proporsi lemak (margarin dan mentega) terhadap mutu organoleptik rich biscuit. Jurnal Tata Boga, 7(2), 1-12.
Violalita, F., Fahmy, K., Syahrul, S., & Trimedona, N. (2019). Pengaruh substitusi tepung bengkuang (Pachyrhizus erosus) terhadap karakteristik cookies yang dihasilkan. Journal of Applied Agricultural Science and Technology, 3(1), 73-81.
Wati, R. W. (2013). Pengaruh Penggunaan Tepung Ampas Tahu Sebagai Komposit Terhadap Kualitas Kue Kering Lidah Kucing. Food Science and Culinary Education Journal, 2(2).
DOI: 10.24036/jptbt.v5i3.16541
Article Metrics
Abstract View : 52 times; PDF : 16 times
Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Dian Lestari
This work is licensed under a Creative Commons Attribution 4.0 International License.
