Year: 2025
Type: article
Abstract: Putri salju is a cookies that is popular among the indonesian people and usually served at various events. Made from wheat fluor, powdered sugar, egg yolks, peanuts, cashew, fat, and milk powder. In this research, putri salju was innovated by using mocaf fluor as a subtitute for wheat fluor. This research aims to determine: 1) potential of mocaf fluor as a substitute for wheat fluor through organoleptic tests; 2) best formula of substution mocaf fluor and wheat fluor; 3) nutritional content putri salju with mocaf fluor. The research method used in this search was an experimental method which was tested on 30 respondents, and the data analyzed using one-way ANOVA in SPSS program. Nutrional content of putri salju was tested chemically analysis in the laboratory. The result of this research is: 1) characteristcs of putri salju are light yellow, nealty cresent-shaped, free from mocaf aroma, with a sweet and savory taste, crispy texture, fine crumbs; 2) it has average score of 3.41 with criteria of light yellow color, a nealty shaped cresent, no mocaf aroma, have sweet and savory taste, moderately crispy texture, fine crumb; 3 based on laboratory tests result, every 100 gram contains a total of 365,30 kcal, 66,80% carbohydrates, 8,71% protein, 7,08% fat, and 3,02% moisture.
Institution: Universitas Negeri Surabaya
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W4413853971
FWCI:
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