Aplikasi penggunaan tepung daging sapi sebagian bahan substitusi sebagian tepung terigu dalam adonan cookies

Abstract

The influence of various level of beef meal substitution for wheat meal on nutrional value, physical value and sensory properties were studied in the production of cookies. The experiment were using randomized block design with four treatments of beef meal level ( 0; 3,38; 6,76; and lo,! 4%) and three blocks of periode as replication. Observed variables were proteire and iron content (Fe), rendenien, hardness and sensory properties. The result showed that beef meal subtitution up to 10,14% had significant effects (P<0;05) to protein and iron content of cookies. Protein content of cookies were 9,36%; 12,63%: 13,69%; 18,01% and iron content were 9,50%; 10,16%; 13,72%; 23,44% rerpectively. The result of sensory analysis showed that beef meal substitution for wheat meal in the cookies production did not have significant effect to colour, taste, flavour, hardness, and hedonic quality of hardness. The result of hedonic quality assa: toward hardness showed that cookies were classified into hard category.