Pengaruh Penambahan Ekstrak Kulit Wortel Terhadap Kadar Air, β-karoten Dan Organoleptik Cookies 15 8
DOI:
https://doi.org/10.26623/jtphp.v21i2.15804Keywords:
β-carotene,, carrot peel extract,, cookies,, okara flour,, sensory evaluation,Abstract
Carrot peel is an agricultural by-product that contains bioactive compounds, particularly β-carotene, and has the potential to be utilized as a natural ingredient in food products. This study aimed to evaluate the effect of carrot peel extract addition on the chemical and sensory characteristics of cookies. The experiment employed a Completely Randomized Design (CRD) with four treatments of carrot peel extract addition (0%, 10%, 20%, and 30%), each performed in three replications. The observed parameters included moisture content, yield, β-carotene content, and sensory properties (color, aroma, taste, and texture). The data were analyzed using analysis of variance (ANOVA), followed by Duncan's Multiple Range Test at a 95% confidence level when significant differences were detected. The results indicated that increasing the concentration of carrot peel extract increased the moisture and β-carotene contents but decreased the yield and texture acceptability of the cookies. The 20% carrot peel extract treatment produced the highest sensory score for taste, whereas the control treatment (0%) showed the highest acceptability for aroma and texture. These findings demonstrate that carrot peel extract can be utilized as a natural functional ingredient to enhance the nutritional quality of cookies while promoting the valorization of agricultural waste and supporting sustainable food product development. potential for the development of nutritious local food-based products
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