Pengaruh Penambahan Tepung Komposit Terhadap Kandungan Gizi Makro Cookies Modifikasi Ni Kadek Ade Yulanda Dewi Fakultas Teknologi Program Studi Sarjana Teknologi Pangan Institut Teknologi dan Kesehatan Bali Email: [email protected] ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh penambahan tepung komposit terhadap kandungan gizi cookies modifikasi dan mengetahui perlakuan terbaik penambahan proporsi tepung komposit pada cookies modifikasi. Penelitian ini menggunakan 1 perlakuan kontrol (tepung terigu 100%) dan lima perlakuan yaitu T1KI (90% tepung terigu 10% tepung komposit), T2K2 (80% tepung terigu 20% tepung komposit), T3K3 (70% tepung terigu 30% tepung komposit), T4K4 (60% tepung terigu 40% tepung komposit), T5K5 (50% tepung terigu 50% tepung komposit). Analisis data menggunakan uji ANOVA Univariat, bila diperoleh nilai yang berpengaruh nyata, dilanjutkan uji Duncan pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan penambahan tepung komposit berpengaruh sangat nyata pada kadar protein dan karbohidrat (P

THE EFFECT OF COMPOSITE FLOUR TO THE MACRONUTRIENT OF MODIFIED COOKIES Ni Kadek Ade Yulanda Dewi Faculty of Technology Bachelor of Food Technology Institute of Technology and Health Bali Email: [email protected] ABSTRACT The purpose of this study was to determine the effect of composite flour to the macronutrient of modified cookies and to find out the best treatment for the proportion of composite flour to modified cookies. This study used single control group (100% wheat flour) and five experiment groups such as T1KI (90% wheat flour 10% composite flour), T2K2 (80% wheat flour 20% composite flour), T3K3 (70% wheat flour 30% composite flour), T4K4 (60% wheat flour 40% composite flour), T5K5 (50% wheat flour 50% composite flour). The data were analysed by using univariate ANOVA test. If a significant effect was obtained, it was continued by Duncan’s test at 95% level of confidence (α=0.05). The results showed that the composite flour had a very significant effect on protein and carbohydrate (P