Pengaruh Penambahan Tepung Biji Alpukat (Persea amiricana Mill.) dan Penambahan Jenis Pemanis Alami Terhadap Karakteristik Mutu Kukis Biji Alpukat

Abstract

Avocado seed cookies were a food product innovation made by utilizing avocado seeds as one of the main ingredients, aiming to reduce environmental pollution and increase the economic value of a material previously considered waste. This study was aimed to examine the effects of adding avocado seed flour and different types of natural sweeteners on avocado seed cookies. The research applied a factorial Completely Randomized Design (CRD) with two factors: the addition of avocado seed flour (20%, 30%, 40%, and 50%) and the type of natural sweeteners (granulated sugar, palm sugar, and coconut sugar). The results showedethat avocado seedrflour had a highly significant effect on moisture content, ash content, fat content, fiber content, protein content, reducing sugar content, and descriptive qualities (color, texture, aroma, taste, and overall acceptance). The addition of different types of natural sweeteners also hadza highly significant effect on moisture content, ash content, reducing sugar content, and descriptive qualities (color, texture, aroma, taste, and overall acceptance). The interaction between the addition of avocado seed flour and the types of natural sweeteners had a highly significant effect on moisture content and descriptive color. The best treatment was found in the T4G3 combination, which was the addition of 50% avocado seed flour and coconut sugar as the natural sweetener. This best treatment was further tested and showed a fiber content of 0.6986% and a moisture content of 5.6962.