STUDY ON THE COMPARISON OF THE RESULTS OF THE DEVELOPER SUBSTANCE IN COOKIES AND THE INTEREST OF STUDENTS AT UBSI KALIABANG
Keywords:
Cookies, Baking Soda, Baking Powder, Spread Ratio, Sensory Characteristics.Abstract
The selection of the type of developer is a crucial factor in determining the physical and organoleptic characteristics of soft cookies. This study aims to compare the effect of the use of different stimulants, namely baking soda (sodium bicarbonate), baking powder, and a combination of the two (mix), on the quality of soft cookies and to find out students' interest in the results of these products. The research method used a purely experimental approach with a three-treatment Complete Random Design (RAL). The parameters tested included spread diameter, color, aroma, and texture (softness). Furthermore, the acceptance test was carried out through a survey of 100 UBSI Kaliabang student respondents to measure buying interest and taste preferences. The results of the experiment showed that the use of baking soda resulted in cookies that were not too wide and dark in color, baking powder produced a more cakey texture and rose upwards, while the combination of the two (mix) produced the best soft cookie characteristics with a balance between a slightly crispy texture at the edges and soft in the middle
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Copyright (c) 2026 Abyantara Putra Gustin, Lahillia Dwi Destiani, Triade Nisrina Syarif, Zaskia Safira Sakiena, Fabiyan Wicaksono Budinugroho, Muhammad Erza Farandy (Author)
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