TY - JOUR
AU - 
AB - Herlina, et. al. Food ScienTech Journal Vol. 4 (1) 2022 ISSN : 2685-4279 DOI:10.33512/fsj.v4i1.14057 Sago Starch Bagea Cookies with Moringa Leaf Powder Composite as a Fiber and Antioxidant Enhancer Herlina* and Rodame Bonalisa Sinaga Department of Agricultural Product Technology, Faculty of Agricultural Technology, University of Jember, Indonesia *E-mail: lina.ftp@unej.ac.id Submitted: 29.01.2022; Revised: 02.04.2022; Accepted: 17.05.2022 ABSTRACT Bagea is a traditional food typical of Eastern Indonesia such as the Ternate and Maluku regions. The addition of moringa leaf powder to bagea cookies can increase the nutritional content, so that it can meet the needs of dietary fiber and the antioxidant properties of bagea cookies. This study aims to determine the effect of adding moringa leaf powder to the physical, chemical and sensory characteristics of bagea cookies and to determine the best formulation of bagea cookies with sago starch with the addition of moringa leaf powder. This study used an experimental method with a completely randomized design (CRD) with a single factor, namely the addition of moringa leaf powder 3%, 6%, 9%, 12%, 15%. The tests included physical characteristics (color lightness, texture), chemical characteristics (moisture content, crude fiber content and antioxidant activity), sensory tests (color, aroma, texture, taste and overall) and 
TI - Sago Starch Bagea Cookies with Moringa Leaf Powder Composite as a Fiber and Antioxidant Enhancer
JF - Food ScienTech Journal
DO - 10.33512/fsj.v4i1.14057
DA - 2022-07-01
UR - https://www.deepdyve.com/lp/unpaywall/sago-starch-bagea-cookies-with-moringa-leaf-powder-composite-as-a-RGf5PsXxSW
DP - DeepDyve
ER -