ANALISA PROKSIMAT COOKIES DENGAN SUBSTITUSI TEPUNG LOKAL

نویسندگان

چکیده

Snacking the activities food into habit of someone. One snacks that are commonly consumed is cookies. Cookies made from wheat flour as main ingredient. Wheat imports in 2020 many a million tons and still high. So it necessary to substitute with local reduce consumption. Utilization non when innovation latest trend, especially for bakery industry because price fluctuates so producers change non-wheat flour. The purpose this research determine proximate analysis cookies source flour, namely, rice corn, soybeans, sweet, basil. utilization may be functional dependence on design used Completely Randomized Design. After that, results showed following SNI was protein, carbohydrates, water, ash, crude fiber. good purple sweet potato corn Comparison yam (75%: 25%) 25%). use can

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ژورنال

عنوان ژورنال: Agrointek: Jurnal Teknologi Industri Pertanian

سال: 2022

ISSN: ['2527-5410', '1907-8056']

DOI: https://doi.org/10.21107/agrointek.v16i1.12562