PENGARUH PERBANDINGAN AMPAS KOPI (Coffea sp) DAN TEPUNG TERIGU TERHADAP KUALITAS COOKIES

Abstract

This study aims to determine the effect of the ratio of coffee grounds and wheat flour on the quality of cookies and to obtain a comparison of coffee grounds and wheat flour to produce cookies with the best quality. This study used a completely randomized design (CRD). With the comparison treatment of coffee grounds and wheat flour consisting of 5 treatment levels, namely 5%: 95%, 10%: 90%, 15%: 85%, 20%: 80% and 25%: 75% which were repeated 3 times so that 15 experimental units were obtained. The results showed that the comparison of coffee grounds and wheat flour had a significant effect on the quality of water content and crude fiber content and organoleptic coffee grounds cookies, but did not significantly affect the ash content of coffee grounds cookies. For the best treatment, the ratio of coffee grounds and wheat flour was 10%: 90%. With a value f 3.94% water content, 1.16% ash content, and 0.47% crude fiber content. With a non- brown color with a value of 2.96, no coffee flavored with a value of 2.72, no coffee taste with a value of 2.56, and a not hard texture with a value of 3.04, and overall acceptance with a value of 4.04.