Innovation Snack: Crispy Cookies Rich in High Fiber Composite Flour Coconut Dregs (Cocos nucifera L.) and Purple Sweet Potato (Ipomoea Batatas L.)

Abstract

The aim of this research was to determine the crude fiber content of crispy cookies and determine the organoleptic characteristic of crispy cookies made from coconut dregs and purple sweet potato composite flour. The research method used was a Completely Randomized Design (CRD) with 1 mixing treatment with 5 levels, namely A (10% coconut dregs flour and 90% purple sweet potato flour), B (30% coconut dregs flour and 70% purple sweet potato flour). , C (50% coconut dregs flour and 50% purple sweet potato flour), D (70% coconut dregs flour and 30% purple sweet potato flour), and E (90% coconut dregs flour and 10% purple sweet potato flour). Each treatment was carried out 3 times. The results of further research are processed using ANOVA, if there is a real difference then it will be continued with a further 1% BNT test. The results of research on the crude fiber content of crispy cookies composite flour from coconut dregs and purple sweet potato ranges from 2.34%-8.63. The organoleptic characteristics of crispy cookies with coconut dregs and purple sweet potato composite flour are color ranging from 3.43-5.2 (somewhat dislike to like), aroma 3.66-5.76 (neutral to like), texture 3.43-5 .6 (somewhat dislike to like), taste 3.46-5.60 (somewhat dislike to like) and crunchiness 3.10-5.66 (Slightly not crunchy to crunchy).