Effect of Jackfruit Seed Flour Substitution on Tambang Cookies’ Calsium, Phosphor and Hedonic Rating

DOI

10.2991/icovet-18.2019.28How to use a DOI?

Keywords

Tambang Cookies, Jackfruit Seed Flour

Abstract

Jackfruit seed flour is flour produced from jackfruit seeds that are dried and mashed. Jackfruit seed flour can be used as an alternative substance for flour or wheat substitution. Tambang cookie is a light meal or snack shaped like a rope with a small size (± 3cm). Tambang cookieis made fromthe dough which consists of wheat flour, sugar, margarine, egg, salt and baking soda.The objective of this study was to determine the chemical contents (calcium and phosphorus), and hedonic rating tests (taste, color, texture) on tambang cookies with jack fruit seed flour substitution.The research design used was Completely Randomized Design (CRD) with one factor, namely jackfruit seed flour substitution in 10%, 20% and 30% with two repetitions. The data were analyzed using ANOVA (Analysis of Variance) followed by Duncan test.The results showed that the content consisted of 38.525 mg calcium, 173.311 mg phosphorus, 4.412 for hedonic taste (like slightly), 4.085 for hedonic color (like slightly), and 4.471 for hedonic texture (like slightly).

Copyright

© 2019, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Laili Hidayati
AU  - Soenar Soekopitojo
AU  - Lismi Animatul Chisbiyah
AU  - Velina Mareta
PY  - 2019/01
DA  - 2019/01
TI  - Effect of Jackfruit Seed Flour Substitution on Tambang Cookies’ Calsium, Phosphor and Hedonic Rating
BT  - Proceedings of the 2nd International Conference on Vocational Education and Training (ICOVET 2018)
PB  - Atlantis Press
SP  - 113
EP  - 117
SN  - 2352-5398
UR  - https://doi.org/10.2991/icovet-18.2019.28
DO  - 10.2991/icovet-18.2019.28
ID  - Hidayati2019/01
ER  -