Comparison of Chemical, Physical and Sensory Properties of Cookies Made from Shellfish Flour

Jurnal Sains Boga Pub Date : 2023-01-25 DOI:10.21009//jsb.005.2.01

Finda Evita Marviana, Robiul Tsania, Fatwa Dewangga Saud, Iffah Muflihati, Sari Suhendriani, Rizky Muliani Dwi Ujianti

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Abstract

Abstract Cookies are a processed food product that has a small shape, crunchy texture and has a long shelf life. The limited mineral content in cookies makes cookies must be added to an ingredient that can increase minerals, namely clam shells. The high content of calcium in clam shells can be used as an option in making cookies. This study aims to determine the chemical, physical and sensory properties of cookies added with different types of shellfish flour. The experimental design used was a completely randomized design (CRD) with treatment of 3 different types of clam shell flour, namely batik clam shell flour, blood clam shell flour, and green mussel shell flour. The test results showed that the control cookies were not significantly different from cookies with the addition of batik clam shell flour, cookies with the addition of blood clam shell flour, and cookies with the addition of green mussel shell flour. While cookies with the addition of batik clam shell flour were significantly different from cookies with the addition of blood clam shell flour and cookies with the addition of green mussel shell flour. The addition of clam shell flour had a significant effect on the ash content of cookies. The addition of clam shell flour causes the color of the cookies to be darker. Descriptive organoleptic testing of cookies with the addition of clam shell flour did not have a significant effect on control cookies. Hedonic organoleptic testing of cookies with the addition of clam shell flour did not have a significant effect on the color, taste, aroma, and texture of cookie. Keywords: cookies, batik clam shell flour, blood clam shell flour, green mussel shell flour

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贝类面粉饼干的化学、物理和感官性能比较

饼干是一种形状小、口感脆、保质期长的加工食品。饼干中有限的矿物质含量使得饼干必须添加一种可以增加矿物质的成分，即蛤壳。蛤壳中的高钙含量可以作为制作饼干的一种选择。本研究旨在测定添加不同种类贝类粉的饼干的化学、物理和感官特性。试验设计采用完全随机设计(CRD)，分别添加蜡染贝粉、血贝粉和青贝粉3种不同类型的贝粉。试验结果表明，对照饼干与添加蜡染蛤壳粉的饼干、添加血蛤壳粉的饼干和添加青贻贝粉的饼干无显著差异。添加蜡染蛤壳粉的曲奇与添加血蛤壳粉和添加青蛤壳粉的曲奇差异显著。蛤壳粉的添加对饼干灰分含量有显著影响。加入蛤壳粉后，饼干的颜色会变深。添加蛤壳粉的曲奇描述性感官测试对对照曲奇没有显著影响。添加蛤壳粉对甜饼的色、味、香、质均无显著影响。关键词:饼干，蜡染贝粉，血贝粉，青贝粉

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Jurnal Sains Boga

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