Chemical and Sensory Characteristics of Cookies with the Addition of Canarium Nuts

Abstract

The objective of this study was to determine the best concentration of adding canarium nuts to produce cookies. This study used a completely randomized design with the addition of canarium nuts as the independent variable and 6 levels of treatments, including AO: without canarium nuts, Al: 10%, A2: 20%, A3: 30%, A4: 40%, and A5: 50%. The findings demonstrated that adding 10% canarium nuts can produce cookies with moisture content, ash content, protein content, and fat content that meet cookie quality standards, can also increase protein value, and was organoleptically preferred by panelists for taste, color, texture, and overall and was more cost-effective.