Pengembangan Cookies Dengan Penambahan Bubuk Kopi Hijau Terhadap Kadar Senyawa Fenolik Dan Uji Organoleptik
Abstract
Cookies experienced an increase from 2016-2020 by 4.25%. Cookies are a food that is widely loved by all levels of society including children, teenagers, and adults because it has a crunchy texture when eaten. Cookies made from coffee have never been studied before, usually coffee is only one of the drinks that are widely liked by people around the world after water and tea. This study aims to determine the phenolic content with the right formulation and panelists' preferences for making cookies with the addition of green coffee powder. This type of research is a quantitative experimental study. Using the Completely Randomized Design (CRD) method with 3 replications using 3 comparisons between green coffee powder, namely, X0 (1%), X1 (5%), and X2 (10%). Then an antioxidant test was carried out by measuring the phenolic content using to determine the level and an organoleptic test was carried out to determine the level of panelists' preferences for each treatment. Based on the results of laboratory tests related to the Phenolic antioxidant content, there are differences in X0 (1%), X1 (5%), and X2 (10%), differences from the graph in figure 1. The most preferred organoleptic acceptability of cookies in terms of color, taste and texture is in treatment X1 (5%), while in terms of aroma it is in X2 (10%). In further research, researchers are expected to be able to test the shelf life of green coffee cookies and there are new innovations.
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