Pengaruh Penambahan Bubuk Kayu Manis Terhadap Karakteristik Cookies Labu Kuning
Abstract
When making cookies, flavors are usually added to add taste. These mocaf brown rice flour cookies are added with cinnamon powder as a flavor to make the cookies taste better. Cinnamon (Cinnamomun burmanni) is widely used as a kitchen spice and medicine. Cinnamon is efficacious in increasing the body's endurance because it contains high antioxidants. Cinnamon contains essential oils (cinnamaldehyde, eugenol, terpenes), starch, calcium oxalate, and fat. Therefore, it is necessary to conduct research on making pumpkin cookies with the addition of cinnamon powder. It is hoped that this research can produce cookies that consumers will like. The aim of this research is to find out the right concentration of cinnamon powder to produce characteristics of cookies that consumers like.
Based on the proximate analysis carried out, the treatment given had a real influence on the water content, ash content, protein and fat produced in the cookies. Panelists preferred the taste of pumpkin cookies treated with P1 with any cinnamon composition, while samples P2 and P3 only had 1% cinnamon composition. For and still prefer pumpkin cookies in treatments P2 and P3 in terms of aroma.
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