HEALTHY COOKIES HIDANGAN PENDAMPING DIET OBESITAS TINGGI SERAT BERBAHAN DASAR TEPUNG POLENTA UPAYA DIVERSIFIKASI PENGOLAHAN PASCA PANEN JAGUNG

Abstract

Obesity is the main problems of the health nutrient that reached the epidemic proportion. There are some ways in how to resolve the obesity for instance consuming the fiber-rich foods like polenta and oatmeal as known as the highest fibers foods. In this research, the oatmeal cookies will be added the polenta flour. The aims of this study is knowing the influence of the quaity of control’s group and treatement’s group by the 10%, 20%, 30%, 40% precentages on making polenta cookies which has been reviewed from the organoleptic test which contains the aspect of taste, colour, aroma, texture, and the consumer acceptance. The laboratory test was conducted to know the fiber’s degree which founded in polenta cookies. The researcher used the experiments research by using the quasi experimental design. On the other hand, the researcher will give the sample which tested to 15 trained panelist and untrained panelist. Moreover, the technic analysis of the data that used is variant analysis (One Way Anova). The result of this research shows the impact of adding polenta into the colours, flavour, and the consumer acceptance by the significant value of respectively p= 0,008; p= 0,000; and p=0,000. Thus, there is no impact of adding black mushrooms by the significance value through the taste p=0,813 and texture p=0,928. According to the laboratory test, the fiber’s degree on polenta cookies X0, X1, X2, X3, and X4 by their respecctive values 3,07%; 12,85%; 18,12%; 23,47%; and 33,71%. If there is more proportions of black mushrooms on oatmeal cookies, it will give the highest of the fiber’s contains