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August 19, 2025Indo-MathEdu Intellectuals JournalOpen Access

Analisis Karakteristik Sensori dan Nutrisi Nutriroot Cookies: Proporsi Tepung Mocaf dan Pisang Raja (Musa Paradisiaca L) dengan Penambahan Tepung Kacang Merah

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Authors

AKAqila KhoirunnisaASAny SutiadiningsihLSLilis Sulandari

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Overview

Experimental analysis revealed the influence of various flour proportions on sensory qualities of cookies, suggesting potential for local food innovation.

Key Points

  • NutriRoot Cookies achieved a sweet and savory taste with a crisp texture, showing promise as a healthy snack alternative.
  • Sensory testing assessed attributes of color, aroma, texture, taste, and preference among trained panelists.
  • Experimental method evaluated cookie formulations with varying proportions of mocaf flour, raja banana flour, and red bean flour.
  • Results indicate that incorporating local ingredients can enhance the nutritional value and support food security.

Cite This Study

Khoirunnisa et al. (2025) studied this question.

synapsesocial.com/papers/68af35ddcf1dd9ea359e9e91https://doi.org/10.54373/imeij.v6i5.3996
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