Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017)

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Effects Of Added Katuk Leaf Powder And Cooking Oil On The Organoleptic Properties Of Groundnut Biscuits

Authors
Ismi Ayu Nadhifa, Nugrahani Astuti
Corresponding Author
Ismi Ayu Nadhifa
Available Online September 2017.
DOI
10.2991/iconhomecs-17.2018.20How to use a DOI?
Keywords
groundnut biscuit, katuk leaf powder, cooking oil
Abstract

Breastfeeding mothers need the additional food to increase the nutritional adequacy as well as to help the productivity of breast milk. Due to the lack of snacks, the production of biscuits is developed. This research focuses on the relation between katuk leaf powder and cooking oil on the organoleptic properties of groundnut biscuits. This study aimed to know the best product of organoleptic test result (shape, smell, color, crumb, crispness, taste and consumers' preference levels) and the nutrients (carbohydrate, energy, protein, fat, vitamin A, fiber and sesquiternat acid). This research used is experimental method, which done in the three stages; pre-experiment, preliminary and main research. It is followed by data collection in the two ways. First, organoleptic test was carried out with 30 panelists of Culinary Major and 100 breastfeeding panelists. Second, chemical tests conducted at Balai Penelitian dan Konsultasi Industri (BPKI), East Java. The result shows that there is relation that effect on the color, but not to other organoleptic elements. The effect of color interaction from leaf chlorophyll content, added with the same katuk leaf powder and the higher cooking oil indicating the better colour. So, the addition of katuk leaf powder can affect the colour of biscuit.

Copyright
© 2018, 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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Volume Title
Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
September 2017
ISBN
10.2991/iconhomecs-17.2018.20
ISSN
2352-5398
DOI
10.2991/iconhomecs-17.2018.20How to use a DOI?
Copyright
© 2018, 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/).

Cite this article

risenwbib
TY  - CONF
AU  - Ismi Ayu Nadhifa
AU  - Nugrahani Astuti
PY  - 2017/09
DA  - 2017/09
TI  - Effects Of Added Katuk Leaf Powder And Cooking Oil On The Organoleptic Properties Of Groundnut Biscuits
BT  - Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017)
PB  - Atlantis Press
SP  - 84
EP  - 88
SN  - 2352-5398
UR  - https://doi.org/10.2991/iconhomecs-17.2018.20
DO  - 10.2991/iconhomecs-17.2018.20
ID  - Nadhifa2017/09
ER  -