KAJIAN PENAMBAHAN BUBUR KULIT BUAH NAGA MERAH (Hylocereus polyrhizus), TEPUNG MOCAF DAN TEPUNG TEMPE DALAM PEMBUATAN KUKIS
Abstract: The purpose of this
study was to obtain powder formulations mocaf flour and pureed red dragon fruit
leather best on the nutritional value of cookie-generated and with the SNI
01-2973-1992. This study uses a completely randomized design (CRD) with four treatments
and four replications. The treatment in this study is K1 (mocaf flour 30%,
pureed fruit peel red dragon 5%), K2 (mocaf flour 25%, pulp skin red dragon
fruit 10%), K3 (mocaf flour 20%, pulp skin red dragon fruit 15 %) and K4 (mocaf
flour 15%, red dragon fruit peel pulp 20%). The results showed that the
treatment provides significant effect on moisture content, ash content, protein
content, sensory assessment by descriptive and hedonic. Cookie-best treatment
in this study is K2 with a water content of 4.32%, ash content of 1.98%, 9.56%
protein content and the antioxidant content of 9.56%.
Penulis: Indrianto, Netti Herawati, Rahmayuni
Kode Jurnal: jppertaniandd160600
