POTENSI COOKIES KENCUR SEBAGAI INOVASI PRODUK USAHA

نویسندگان

چکیده

Cookies kencur adalah jenis makanan ringan yang terbuat dari campuran tepung terigu, gula pasir, aren, telur, margarin, bubuk jahe, garam, dan soda kue serta dengan penambahan konsentrasi berbeda pada adonan. Manfaat khas bau akan meningkatkan karakteristik cookie diproduksi sehingga menjadi populer. Penelitian ini menggunakan metode eksperimental Rancangan Acak Lengkap (RAL) faktor tunggal, menambahkan serbuk tingkat 0%; 2%; 4%; 6% 8%, tiga pengulangan dilakukan. Teknik analisis digunakan Analysis of Variance (ANAVA) untuk melihat pengaruh masing-masing perlakuan, jika ada terjadi maka selanjutnya dilakukan uji DMRT (Duncan Multiple Range Test). Tes level mana menghasilkan kualitas tes ANAVA. Kualitas ditentukan oleh fisik, kimia organoleptik. fisik kekerasan; kadar air, abu, protein, lemak, karbohidrat serat kasar, sementara organoleptik melakukan hedonik warna, aroma, tekstur peringkat keseluruhan cookies kencur. Formulasi terbaik hasil penelitian formulasi 2% Hasil terhadap mengandung 21,78 (gf) kekerasan, 2,65 (%) 1,82 protein 7,65 (%), kandungan lemak 20,55 71,58 1,66

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ژورنال

عنوان ژورنال: Jurnal industri kreatif dan kewirausahaan

سال: 2023

ISSN: ['2620-942X']

DOI: https://doi.org/10.36441/kewirausahaan.v6i1.1499