Substitution Influence Of Yellow Soybean Dregs Flour (Glycine Max L. Merril) On Sensory Quality Of Butter Cookies
DOI:
https://doi.org/10.46799/ajesh.v2i2.44Keywords:
butter cookies, soybean dregs flour, sensory qualityAbstract
Soybean dregs flour is used as a substitute ingredient in making butter cookies to optimize local food ingredients, mostly produced by the soymilk industry. This study aims to analyze the effect of soybean dreg flour substitution in manufacturing butter cookies on sensory quality. This research was conducted at the Processing Laboratory of the Culinary Education Study Program at Jakarta State University. The method used in this research is the experimental method. The research sample used was butter cookies substituted for soybean dregs flour 13%, 15% and 17%, then tested on five limited panellists who assessed colour, taste and texture. This study concludes that butter cookies are substituted for soybean dregs flour with a good sensory quality of 13% to be developed.
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Copyright (c) 2023 Ishmah Fadillah, Ari Fadiati, I Gusti Ayu Ngurah Singamurni
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