The Effect of Gedi Leaves Flour (Abelmoschus Manihot L) Addition on Dietary Fiber, Color and Sensory of Bangkit Cookies
DOI:
https://doi.org/10.35791/jteta.v15i2.65215Keywords:
gedi leaf flour, bangkit cookie, dietary fiberAbstract
The purpose of this study was to analyze the effect of adding gedi leaf flour to the dietary fiber content, changes in color and sensory. This research method uses the CRD method (Completely Randomized Design) which consisted of 5 treatments and 3 replications with the addition of gedi leaf flour which increases in each treatment. The results showed that the addition of gedi leaf flour to the bangkit cookies increased the amount of dietary fiber by 3.82% - 5.93%. The color change analysis also showed a color change in the cookies where the L*a*b* degree was getting greener and ΔE indicated a more visible color change. Based on the response of the panelists to the organoleptic characteristics, it showed that the addition of 5 g of gedi leaf flour was the best treatment among all treatments with a taste value of 4.52 slightly liked), aroma 4.49 (neutral), texture 5.12 (slightly liked), and color 4.66 (slightly liked).
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Copyright (c) 2025 Robin S.G. Wuisan, Mercy I.R. Taroreh, Maria Fransisca Sumual
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