Evaluasi Sensori, Nilai Gizi, dan Sifat Fisik Cookies Kedelai Hitam untuk Ibu Menyusui
(1) 
(2) 
(3) 
(*) Corresponding Author
Abstract
The purpose of this study was to get sensory attributes and determine the nutrient composition and physical property of black soybean cookies for breastfeeding mothers. Cookies were made from 5 ratio variations of wheat flour : black soybean flour with baking temperature 1350C for 30 minutes. Further analysis of sensory (taste, flavor, color, texture, aftertaste, and overall; physical property (hardness); and chemical analysis (moisture, protein, lipid, ash, and carbohydrate) to determine the nutritional composition. The results showed that the cookies with ratio wheat flour : black soybean 75:25 was the most preferred cookies by panelists. One cookies contained 3.17 grams of carbohydrate; 0.62 grams of protei; and 1.62 grams of lipid. It could suffice 1.12% of total energy based on Recommended Dietary Allowance of breastfeeding mother per day. The level of hardness was 21.90 N, higher than the control cookies without black soybean flour.
Full Text:
PDFArticle Metrics
Abstract view : 1527 timesPDF - 570 times
DOI: https://doi.org/10.26714/jpg.7.1.2017.1-8
Refbacks
- There are currently no refbacks.
Copyright (c) 2017 Jurnal Pangan dan Gizi
Jurnal Pangan dan Gizi |
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.