SUBSTITUSI TEPUNG COCOCAF PADA PEMBUATAN BROWNIES KUKUS SEBAGAI ALTERNATIF PENGGANTI TERIGU

Sulistiawati, Endah and Santosa, Imam and Aktawan, Agus (2016) SUBSTITUSI TEPUNG COCOCAF PADA PEMBUATAN BROWNIES KUKUS SEBAGAI ALTERNATIF PENGGANTI TERIGU. Prosiding Simposium Nasional Teknologi Terapan (SNTT) 4 2016. ISSN 2339-028X (Unpublished)

Text Sulistiawati-2016-SNTT4-Substitusi Tepung Untuk Brownies Kukus-ok.pdf Download (5MB)

Abstract

Cococaf is a mixture of coconut flour and mocaf. This study utilizes coconut pulp which is a waste of coconut oil production. Coconut pulp is made into coconut flour, and mixed with mocaf to make flour as an alternative to wheat. The flour was applied to the making of steam brownies. This study aimed to test the level of respondents' favorite steamed brownies made from cococaf flour. The process began with making coconut oil which is of good quality, so these products can compete in the market. The remaining pulp was processed into flour by reduce their size to be eligible to apply as food raw materials. Application of
flour cococaf on making brownies showing results quite favored by the respondents, in terms of texture, color, crispness, taste, and aroma, which is the composition CM1,25 with a score of 3.66, exceeding the control scores flour, i.e. 3.64. So this flour can be applied as an alternative to wheat flour.

Item Type:	Artikel Umum
Subjects:	T Technology > TP Chemical technology
Depositing User:	Dr. Endah Sulistiawati
Date Deposited:	09 Dec 2023 01:25
Last Modified:	09 Dec 2023 01:25
URI:	http://eprints.uad.ac.id/id/eprint/52906

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