Perbandingan Daya Terima Dan Karakteristik Cookies Tepung Hati Ayam Kampung Dan Tepung Pisang Kepok Daya Terima Dan Karakteristik Cookies
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Abstract
Background: Native chicken liver flour is a food ingredient obtained from Native chicken liver.
Native chicken liver is one of the food ingredients that contains high iron. The utilization of chicken
liver flour is done in the form of cookies, which is a snack that is often consumed by the community
and can be a side dish. Objective: Analyzing the comparison of the acceptability of cookies on the
characteristics of color, taste, aroma, and texture of 4 formulas. Methods: This research used a
complete randomized design (CRD) type of experimental research with 1 control and 4
(four) treatments and data processing using ANOVA test and Duncan's further test using
Statistical Program for Social Science (SPSS). Results: The results of hedonic test analysis using
ANOVA showed that F0, F1, F2, F3 there were significant differences in color, taste, aroma, and
texture significance 0.000 (p < 0.05). While the results of the organoleptic quality test analysis
using ANOVA show that F0, F1, F2, F3 show that there are significant differences in color, taste,
and aroma with a significance of 0.000 (p < 0.05). However, there is no significant difference in
texture significance 0.358 (p>0.05). Conclusion: There is a comparison of the acceptability and
characteristics of cookies with the addition of Kampong chicken liver flour and kepok banana flour
in each treatment. F3 became the selected formula because it obtained the highest value in the
parameters of color, taste, aroma, and texture
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References
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