Pembuatan Almond Crispy Tepung Mocaf Dengan Taburan Biji Ketapang
DOI:
https://doi.org/10.69697/garina.v15i1.22Keywords:
Almond Crispy, Mocaf Flour, Ketapang seedAbstract
Almond crispy is one of the flat-shaped pastries and crunchy texture that is quite popular in Indonesia. As an effort to innovate the almond crispy almond crispy ingredients are diversified with mocaf flour and given a sprinkling of ketapang seeds. The purpose of this study is 1) to determine the public's acceptance of almond flour crispy Mocaf with Ketapang seed sprinkles; 2) to determine the composition of materials used in the manufacture of almond flour crispy ketapang seed sprinkles mocaf the most preferred community. The research methods used are library methods, experiments, documentation, questionnaires and sensory tests. The results showed that almond crispy mocaf flour with a sprinkling of ketapang seeds using 100% mocaf flour is the most preferred product. The composition of the ingredients used in the manufacture of almond crispy mocaf flour with Ketapang seed sprinkles consists of 100 g of mocaf flour, 80 g margarine, 80 g refined sugar, 30 g egg white, 20 g cornstarch, 20 g butter, 10 g Ketapang seeds, and 1 g salt.
References
Dra.Suryati Sufiat, M. P. (2019). Kunci Sukses Pengolahan Adonan Cake (p. 1 dan 2).
Luthfi, A. D., & Artha, B. A. P. (2021). Pengaruh Subtitusi Tepung Beras Merah (Oryza Nivara) Dengan Penambahan Pisang (Musa Paradisiaca L) Terhadap Sifat Fisik Dan Kimia Almond Crispy. Food Scientia: Journal of Food Science and Technology, 1(1), 58–68.
Morendra, R. A. Y. U. (2022). Pengaruh Penggunaan Tepung Beras Merah (Oryza Nivara) Pada Pembuatan Almond Crispy Terhadap Sifat Fisik Dan Daya Terima Konsumen. Universitas Negeri Jakarta.
Murtiningsih, D. (2011). Membuat Tepung Umbi dan Variasi Olahannya. AgroMedia.https://books.google.co.id/books?id=Q_dzd_Mk_2sC
Soechan, L. (2016). Crispy Cookies (I. H. & Y. Asmoro (ed.)). Gramedia Pustaka Utama. https://books.google.co.id/books?id=9MlGDwAA
Zakaria, A., & Nurdiani, N. (2019). Pengaruh Penambahan Variasi Konsentrasi Tepung Rosella (Hibiscus Sabdariffa Linn) Terhadap Sifat Organoleptik Cookies Almond Crispy. AGROSCIENCE, 9(2), 189–202.
Zulfiandry ZA, S. P. M. P. (2022). “Mahir KIR” (N. Duniawati (ed.)). Penerbit Adab. https://books.google.co.id/books?id=ftabEAAAQBAJ