Uji Coba Pemanfaatan Limbah Biji Kurma Terhadap Coffee Cookies

Abstract

The increasing consumption of coffee in Indonesia has encouraged the development of various coffee-based products, including coffee cookies. However, the high caffeine content in coffee may cause negative health effects if consumed excessively. This study aimed to determine the effect of date seed flour substitution for coffee flour on the taste, texture, and consumer acceptance of coffee cookies. The study employed a quantitative method with an experimental approach. Data were collected through hedonic and organoleptic tests involving 30 panelists consisting of 5 expert panelists and 25 untrained panelists. The data were analyzed using descriptive analysis and the Independent Sample T-Test. The results showed that there was no significant difference in taste between the control product and the date seed flour substitution product, with a significance value of 1.000 (>0.05). Meanwhile, the texture indicator showed a significant difference with a significance value of 0.004 (<0.05). Based on the hedonic test results, the date seed flour substitution product obtained a higher level of preference than the control product in terms of both taste and texture. Therefore, date seed flour can be used as an alternative substitute for coffee flour in coffee cookies and has the potential to become a healthier and environmentally friendly pastry innovation.

Keywords: date seed flour, coffee cookies, hedonic test, texture, taste