Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)

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Evaluation of Physicochemical and Organoleptic Properties of Kimpul Cookies with Fat Sources from Corn Oil, Coconut Oil, and VCO

Authors
Dedin Finatsiyatull Rosida1, 2, *, Lukman Agung Wicaksono1, Rizma Anggi Prisdianto1
1Department of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional Veteran Jawa Timur, Surabaya, East Java, 60294, Indonesia
2Center Innovation of Appropriate Technology for Lowland and Coastal Food, Universitas Pembangunan Nasional Veteran Jawa Timur, Surabaya, Jawa Timur, 60294, Indonesia
*Corresponding author. Email: dedin.tp@upnjatim.ac.id
Corresponding Author
Dedin Finatsiyatull Rosida
Available Online 14 July 2024.
DOI
10.2991/978-94-6463-451-8_3How to use a DOI?
Keywords
Cookies; Kimpul Flour; Corn Oil; Coconut Oil; VCO
Abstract

In general, cookies are wheat flour-based products that are still imported from abroad. Kimpul tubers (Xanthosoma sagittifolium) is one of the tubers, which contains a lot of carbohydrates, vitamin C, thiamin, riboflavin, iron, phosphorus, zinc, niacin, potassium, copper, manganese and fiber which are very beneficial for health. The carbohydrate content contained in kimpul to be used as a substitute for wheat flour. In this study, innovation was carried out in the form of replacing margarine with types of oil that contain rich essential oil. The process of making margarine mostly uses the hydrogenation process, which converts unsaturated fatty acids into saturated fatty acids. Therefore margarine needs to be replaced with other sources of fat. This food oil is beneficial for the health of the body. The purpose of this study was to obtain kimpul cookies with right functional, physicochemical and sensory characteristics. This study used factor I was egg concentration including 20%, 30%, and 40% (b/b) and factor II was the type of oil (40% v/b), namely corn oil, coconut oil, and VCO. The optimal results of physicochemical, functional and sensory characteristics in the treatment of kimpul cookies with 40% egg concentration and the use of 40% (v/b) VCO oil with a yield of 67.41%, 5.72% moisture content, 3.06% ash content, protein content 5.85%, fat content 19.32%, carbohydrate 66.03% (by difference), crude fiber 2.74%, dietary fiber 3.78%, 461.4 calories (empirically) and breakability 22.10 N, color 3.55 (like), taste 3.90 (like), texture 4.00 (like), aroma 3.70 (like).

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)
Series
Advances in Biological Sciences Research
Publication Date
14 July 2024
ISBN
978-94-6463-451-8
ISSN
2468-5747
DOI
10.2991/978-94-6463-451-8_3How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Dedin Finatsiyatull Rosida
AU  - Lukman Agung Wicaksono
AU  - Rizma Anggi Prisdianto
PY  - 2024
DA  - 2024/07/14
TI  - Evaluation of Physicochemical and Organoleptic Properties of Kimpul Cookies with Fat Sources from Corn Oil, Coconut Oil, and VCO
BT  - Proceedings of the 8th International Conference of Food, Agriculture and Natural Resource & the Second International Conference of Sustainable Industrial Agriculture (IC-FANRES-IC-SIA 2023)
PB  - Atlantis Press
SP  - 20
EP  - 30
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-451-8_3
DO  - 10.2991/978-94-6463-451-8_3
ID  - Rosida2024
ER  -