Work

The The Effect of Roasting and Baking Cowpeas on the Moisture Content, Physical Properties, and Organoleptic Properties of Nut Cakes

Year: 2025

Type: article

Abstract: Many local nuts are found in Indonesia. One type of nut that can be used as an innovation in making cookies is cowpea. This research aims to observe the differences in the process of making cowpea flour using roasting and oven methods in terms of moisture content, physical characteristics (color and texture), and organoleptic assessment. This experimental research used a 100% percentage and was repeated twice for making cowpea cookies. Data were analyzed using a t-test. The results showed that the roasting and oven methods in the process of grinding cowpea flour significantly affected the physical characteristics of color but did not affect moisture content and texture. In terms of organoleptic properties, including color, aroma, taste, and texture, panelists tended to prefer cookies made with roasted cowpea flour. Overall, cookies made with roasted cowpea flour were rated to have better organoleptic results compared to those made with oven-dried cowpea flour.

Source: Meraki Journal of Creative Industries

DOI: 10.24123/meraki.v2i02.7037

Authors: Chofifah Nur, Laili Hidayati, Titi Mutiara Kiranawati, Anggi Martiningtyas Januwati Saputri

Institution: State University of Malang

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W4411043466

FWCI:

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