The Effect Of Potato Flour Substitution On The Quality Of Snow's Cookies
(1) Universitas Negeri Padang
(2) Universitas Negeri Padang
(*) Corresponding Author
Abstract
This research is motivated by the lack of utilization of local food ingredients, especially potato starch in food processing. The main ingredient in making Snow White cookies is wheat flour which is still imported. This study aims to analyze the quality (shape, color, aroma, texture and taste) of snow white cookies substituted with potato flour as much as 25%, 50% and 75%. This type of research is a pure experiment with Completely Randomized Design (CRD) method. The data used are primary data obtained directly from 3 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of the potato flour snow princess cookies. The data that has been obtained is then tabulated in the form of a table and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount Ftable, then it is continued with Duncan's test. The results showed that potato flour substitution had an effect on color quality, while for the quality of shape, aroma, texture and taste there was no significant effect. The results of the test for the quality of the snow princess cookies were the best potato flour in the X1 treatment with 25% potato flour substitution.
Keywords
References
Elida. Yolanda Intan Sari. 2020. Modul Pastry. Padang: Cv. Muharikarumah Ilmiah
Fajiarningsih, (2013). Pengaruh Penggunaan Komposit Tepung Kentang (Solanum Tuberosum L) Terhadap Kualitas Cookies. Universitas Negeri Semarang, Indonesia
Humairah, U., Elida, E., & Gusnita, W. (2018). Pengaruh Substitusi Tepung Ubi Jalar Orange Terhadap Kualitas Cookies. Journal of Home Economics and Tourism, 14 (1).
Ihromi, S., Marianah, M., & Susandi, YA (2018). Substitusi Tepung Terigu Dengan Tepung Mocaf Dalam Pembuatan Kue Kering. Jurnal Agrotech Ummat , 5 (1), 73-77.
Linda Florenta, (2019). Karakteristik Kue Putri Salju Modifikasi Tepung Kacang Kedelai (Glycine Max (L) (Merr) Dan Tepung Beras Merah (Oryza Nivara). Teknologi dan Industri Pangan Universitas Slamet Riyadi Surakarta
Rezona, Y., & Gusnita, W. (2021). The Effect Of Subtitution Of Potato Starch On The Pie Crust. Jurnal Pendidikan Tata Boga dan Teknologi, 2(1), 150-155.
Rangkuti, N., Yuliana, Y., & Holinesti, R. (2015). Pengaruh Substitusi Tepung Pisang Kepok terhadap Kualitas Cookies. Journal of Home Economics and Tourism, 9(2).
Sopyani. A & Lestari. H, (2015). Pemanfaatan Tepung Ubi jalar Kuning (Epomia Batatas L) Pada Pembuatan Kue Kering Putri Salju. Universitas Negeri Semarang
Simamora, A. S. K. Y., Ismed, S., & Era, Y. (2014). Pengaruh lama pengeringan kentang dan perbandingan tepung terigu dan tepung kentang terhadap mutu cookies kentang. J. Rekayasa Pangan dan Pert, 2(2).
Zulfikar, d., & Gusnita, W. (2019). Utilization of Potato Flour in Making Pukis Cake. JURNAL PENDIDIKAN DAN KELUARGA, 11(02), 9-17
Zahara, S. Y., Muna, N., Faridah, A., & Syarif, W. (2015). Pengaruh Substitusi Tepung Kacang Merah Terhadap Kualitas Cookies. Journal of Home Economics and Tourism, 10(3), 70727.
DOI: 10.24036/jptbt.v3i3.468
Article Metrics
Abstract View : 402 times;PDF : 129 times
Refbacks
- There are currently no refbacks.
Copyright (c) 2022 Muhammad Al Ghifari
This work is licensed under a Creative Commons Attribution 4.0 International License.
