DIVERSIFIKASI TEPUNG BIJI NANGKA DAN TEPUNG BIJI DURIAN DALAM PEMBUATAN COOKIES TERHADAP KESUKAAN KONSUMEN

Abstract

Research objectives to find out (1) The results of organoleptic properties in cookies of jackfruit seed flour and durian seeds. (2) The difference between cookies of jackfruit seed flour and durian seed flour. (3) The level of consumer preference for cookies of jackfruit seed flour and durian seeds. This research is a type of experimental research. Data analysis techniques used were organoleptic tests (color and texture) and hedonic tests on consumer preferences. The results showed that between jackfruit seed cookies and basic cookies (controls), consumers preferred cookies of jackfruit seeds with a ratio of 35% flour and 65% jackfruit seed flour, whereas in durian seed cookies and basic cookies, consumers prefer durian seed cookies with a ratio of 25% flour and 75% durian flour, thus durian seed cookies are preferred in terms of taste, aroma, color, and texture compared to jackfruit seed cookies.