Organoleptic Quality Characterization of Cookies with Eggshell, Kepok Banana Flour, Arrowroot Starch

Martha Arum Nugraheni; Netta Meridianti Putri; Farida Farida

doi:10.37899/journallalifesci.v7i3.5592

Martha Arum Nugraheni Nutrition Departmen of Universitas Tidar, Magelang, Indonesia
Netta Meridianti Putri Nutrition Departmen of Universitas Tidar, Magelang, Indonesia
Farida Nutrition Departmen of Universitas Tidar, Magelang, Indonesia

DOI: https://doi.org/10.37899/journallalifesci.v7i3.5592

Keywords: Arrowroot Starch, Cookies, Egg Shell Flour, Kepok Banana Flour, Organoleptic Quallity

Abstract

The aim of this research is to study the effect of adding egg shell flour on the panelists' level of preference for kukis substituted for kepok banana flour and arrowroot starch. This research used a Completely Randomized Design (CRD), with treatments consisting of differences in the composition of the addition of egg shell flour (10%, 15%, and 20%), and the proportion of arrowroot starch: kepok banana flour (100%: 0%, 50%: 50%, 0%:100%). The research results showed that the product with the highest average color preference was F2 with ingredients of 15% egg shell flour, 85% arrowroot starch. The product with the highest average preference for aroma, taste and texture is F3 with ingredients of 20% egg shell flour, 80% arrowroot starch. The cookies made from eggshell flour that were most liked by the panelists from all hedonic aspects (texture, taste, color and aroma) were cookies with a proportion of 80% arrowroot starch, 0% kepok banana flour and the addition of 20% eggshell flour (F3). with an average color preference of 4.13 (like), aroma of 4.05 (like), taste of 4.13 (like), and texture of 4.03 (like).

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