Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
September 10, 2025JOURNAL SAINS STUDENT RESEARCH

Inovasi Cheese Cookies Gluten Free Dengan Coating Gula Palm Menggunakan Tepung Mocaf Dan Pati Garut

View Full Paper
Ask AI
Bookmark
Share

Authors

TYTrianda YuliandariIRIta Fatkhur RomadhoniASAny Sutiadiningsih

Discussion

Loading...

Member takes

Overview

Experimental method assessed sensory attributes of gluten-free cheese cookies, suggesting palm sugar coating may enhance acceptance.

Key Points

  • The best formulation for gluten-free cheese cookies was found to be 100% mocaf flour.
  • Organoleptic tests conducted with 30 panelists evaluated color, aroma, taste, texture, and preference.
  • Statistical analysis using one-way ANOVA indicated no significant differences in sensory attributes among formulations.
  • This study highlights the potential for cheese cookies with palm sugar as a viable gluten-free option.

Cite This Study

Yuliandari et al. (2025) studied this question.

synapsesocial.com/papers/68c241acb210217d6479fc49https://doi.org/10.61722/jssr.v3i6.6236
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Proporsi Tepung Mocaf dan Tepung Jagung dengan Penambahan Keju Parmesaan Terhadap Karakteristik Sensori dan Keseukaan Pound Cake2025
  2. 2Analisis Karakteristik Sensori dan Nutrisi Nutriroot Cookies: Proporsi Tepung Mocaf dan Pisang Raja (Musa Paradisiaca L) dengan Penambahan Tepung Kacang Merah2025
  3. 3Inovasi Mi Basah Bebas Gluten Berbahan Tapioka dan Tepung Beras dengan Penambahan Tepung Ubi Ungu2025
  4. 4DIVERSIFIKASI PRODUK PENGANAN BERBASIS TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DI INDUSTRI MIKRO NONAD, ACEH BESAR2025
  5. 5Development and quality assessment of gluten-free cookies using rice flour and date fruit2025