Acceptance and Analysis of Protein and Carbon Content in Quinoa Flour Substituted Cookies and Dragon Fruit Flour

Lydia Fanny, Nur Indah Purnamasari

Abstract


Cookies are referred to as pastries in Indonesia which are processed with various shapes and flavors. Cookies are generally made from flour which is known to have a high carbohydrate content but low protein content so that it can cause obesity if consumed in excess. The purpose of this study was to determine the acceptability, protein and carbohydrate content of cookies with the substitution of quinoa flour and dragon fruit peel flour. The type of research was one shot group research design. Acceptance was carried out in the organoleptic laboratory of the Department of Nutrition, Health Polytechnic of Makassar and assessed based on the hedonic test. Protein content in cookies using a laboratory test using the Micro Kjedhall method and carbohydrate content using a percentage laboratory test. The results of the research on the acceptance of the preferred color aspect are cookies with a concentration of F1 and F2, the aroma aspect with a concentration of F1 and texture with a concentration of F2, the preferred taste aspect in cookies with a concentration of F1 and the most preferred is F2. F1 concentration The highest protein content was 12.36% and F3 concentration the highest carbohydrate content was 59.58%. The best concentration is cookies with a concentration of F2 and a high protein content in cookies with a concentration of F1 as much as 12.36% and a high carbohydrate value, which is 59.58% in cookies with a concentration of F3.


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DOI: https://doi.org/10.32382/uh.v3i1.2509

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