Inovasi Butter Cookies Subtitusi Tepung Mocaf (Modified Cassava Flour)
DOI:
https://doi.org/10.61722/jmia.v3i2.8702Keywords:
Butter cookies, mocaf flour, gluten-free, sensory testingAbstract
This study aims to develop innovative butter cookies using mocaf flour as a healthy and gluten-free snack alternative. The research method used was experimental, evaluating butter cookies with mocaf flour substitution proportions of 25%, 37.5%, and 50%. The sample with 25% mocaf substitution showed the best results in terms of shape, color, texture, crispiness, aroma, taste, and overall preference. Nutritional analysis of the best sample (25% mocaf) showed a water content of 1.05%, protein 12.05%, fat 8.10%, carbohydrate 77.68%, and ash 1.23%. All of these nutritional contents meet the SNI 01-2973-1997 cookie quality standards. The conclusion of this study is that butter cookies with 25% mocaf flour substitution produce products that are preferred by panelists and meet nutritional standards, making them a promising alternative.
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