<> "The repository administrator has not yet configured an RDF license."^^ . <> . . . "KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES BEBAS GLUTEN BERBAHAN DASAR MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KEDELAI"^^ . "Cookies are a type of small-sized dry pastry made from wheat flour, characterized by a sweet taste and crispy texture. To make gluten-free cookies, wheat flour needs to be replaced with gluten-free ingredients such as mocaf and soybean flour. The cookie-making process consists of mixing, shaping, and baking. The flour formulation and baking temperature used in the process can affect the final product.\r\nThe aim of this study was determined the chemical, physical, and organoleptic characteristics of gluten-free cookies with varying formulations of mocaf and soybean flour (60:40, 70:30, and 80:20) and different baking temperatures (150℃, 160℃, and 170℃). This study was used a quantitative method with a Factorial Randomized Block Design (RBD). The results of the study were showed that the increase in mocaf content, a decrease in soybean flour content, and a lower baking temperature led to higher moisture content, L* and hue value in cookies. Lower mocaf content, higher soybean flour content, and higher baking temperatures lead to higher ash and fat content in cookies and also the texture and a* value of the cookies. Lower mocaf content, higher\r\nsoybean flour content, and lower baking temperatures lead to an increase in protein content, b* and chroma value of the cookies, also the increase in mocaf content, a decrease in soybean flour content, and higher baking temperatures lead to higher carbohydrate content in cookies. The best results for organoleptic tests in terms of color were from the control cookies, for aroma from the 60:40 flour formulation with a\r\nbaking temperature of 160℃, for texture from the 80:20 flour formulation with a baking temperature of 170℃, for taste from the 80:20 flour formulation with a baking temperature of 160℃, and for overall preference from the 70:30 flour formulation with a baking temperature of 150℃."^^ . "2024" . . . . . . . . . . "UNIVERSITAS SULTAN AGENG TIRTAYASA"^^ . . . "TEKNOLOGI PANGAN, UNIVERSITAS SULTAN AGENG TIRTAYASA"^^ . . . . . . . . . . . "ANDREA"^^ . "MOZA QURANI"^^ . "ANDREA MOZA QURANI"^^ . . "VEGA"^^ . "YOESEPA PAMELA"^^ . "VEGA YOESEPA PAMELA"^^ . . "SEPTARIAWULAN"^^ . "KUSUMASARI"^^ . "SEPTARIAWULAN KUSUMASARI"^^ . . "UNIVERSITAS SULTAN AGENG TIRTAYASA"^^ . . . "FAKULTAS PERTANIAN"^^ . . . "JURUSAN TEKNOLOGI PANGAN"^^ . . . . . . . "KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES BEBAS GLUTEN BERBAHAN DASAR MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KEDELAI (Text)"^^ . . . "KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES BEBAS GLUTEN BERBAHAN DASAR MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KEDELAI (Text)"^^ . . . "KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES BEBAS GLUTEN BERBAHAN DASAR MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KEDELAI (Text)"^^ . . . "KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES BEBAS GLUTEN BERBAHAN DASAR MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KEDELAI (Text)"^^ . . . "KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES BEBAS GLUTEN BERBAHAN DASAR MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KEDELAI (Text)"^^ . . . "KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES BEBAS GLUTEN BERBAHAN DASAR MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KEDELAI (Text)"^^ . . . "KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES BEBAS GLUTEN BERBAHAN DASAR MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KEDELAI (Text)"^^ . . . "KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES BEBAS GLUTEN BERBAHAN DASAR MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KEDELAI (Text)"^^ . . . "KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES BEBAS GLUTEN BERBAHAN DASAR MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KEDELAI (Other)"^^ . . . . . . "indexcodes.txt"^^ . . . "KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES BEBAS GLUTEN BERBAHAN DASAR MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KEDELAI (Other)"^^ . . . . . . "indexcodes.txt"^^ . . . "KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES BEBAS GLUTEN BERBAHAN DASAR MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KEDELAI (Other)"^^ . . . . . . "indexcodes.txt"^^ . . . "KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES BEBAS GLUTEN BERBAHAN DASAR MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KEDELAI (Other)"^^ . . . . . . "indexcodes.txt"^^ . . . "KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES BEBAS GLUTEN BERBAHAN DASAR MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KEDELAI (Other)"^^ . . . . . . "indexcodes.txt"^^ . . . "KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES BEBAS GLUTEN BERBAHAN DASAR MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KEDELAI (Other)"^^ . . . . . . "indexcodes.txt"^^ . . . "KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES BEBAS GLUTEN BERBAHAN DASAR MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KEDELAI (Other)"^^ . . . . . . "indexcodes.txt"^^ . . . "KARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES BEBAS GLUTEN BERBAHAN DASAR MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KEDELAI (Other)"^^ . . . . . . "indexcodes.txt"^^ . . "HTML Summary of #45670 \n\nKARAKTERISTIK KIMIA, FISIK, DAN ORGANOLEPTIK COOKIES BEBAS GLUTEN BERBAHAN DASAR MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KEDELAI\n\n" . "text/html" . . . "QD Chemistry"@en . . . "S Agriculture (General)"@en . .