GAMBARAN UJI DAYA TERIMA COOKIES DENGAN PENAMBAHAN WORTEL SEBAGAI MAKANAN SELINGAN PERBAIKAN GIZI REMAJA
DOI:
https://doi.org/10.89733/hostj.v1i1.143Keywords:
Acceptability, Carrot cookies, Snack food, Fiber, TeenagersAbstract
Fiber is a crucial component for the body to maintain health and prevent diseases. Moreover, students do not pay much attention to the adequacy of fiber that should be consumed according to daily fiber needs. Cookies with the addition of carrots serve as an alternative snack made from vegetables and containing fiber. The purpose of analyzing the acceptance of carrot cookies as a snack for students. The type of research design used is a pure true experiment involving the processing of cookies with the addition of carrots. This research was conducted at Poltekkes Kemenkes Sorong. The panelists used in this study are 30 semi-trained panelists consisting of students. The research instruments used include production equipment such as basins, bowls, spoons, whisks, and ovens. The acceptance test instrument is used to gather data on the panelists' evaluations of the carrot cookies. Data processing using Microsoft Excel I 2010 by testing organoleptic data and inputting it into Excel allows the researcher to use automatic calculations with the required formulas such as Sum, Average, and Count. The research results show that among the 2 cookie samples, the most preferred by the panelists in terms of color is F2, the most preferred by the panelists in terms of aroma is F1, the most preferred by the panelists in terms of taste is F1, and the most preferred by the panelists in terms of texture is F1. The conclusion of this study is that from the characteristics of cookies from organoleptic quality tests in terms of aroma, taste, and texture, sample F1 with the addition of 63 grams of carrot is the most favored by the writer.
Keywords: Acceptability, Carrot cookies, Snack food, Fiber, Teenagers.
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