Tingkat kesukaan cookies mocaf dengan penambahan koro benguk (Mucuna pruriens) dan labu kuning (Cucurbita moschata) pada variasi suhu pengeringan

Tingkat kesukaan cookies mocaf dengan penambahan koro benguk (Mucuna pruriens) dan labu kuning (Cucurbita moschata) pada variasi suhu pengeringan

Consumer preference for gluten-free products is increasing, which aligns with health awareness. Mocaf cookies with mucuna pruriens and pumpkin can be a new alternative for healthy snack innovation. This research aims to design and determine the optimal formulation of mocaf mucuna pruriens pumpkin co...

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Bibliographic Details
Main Authors: Rini Nuraini Rohmatningsih, Agus Slamet, Bayu Kanetro
Format: Article
Language:English
Published: Universitas Trunojoyo Madura 2025-05-01
Series:Agrointek
Subjects:
cookies
mocaf
mucuna pruriens
pumpkin
Online Access:https://journal.trunojoyo.ac.id/agrointek/article/view/26740
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