| dc.description.abstract | This study investigated the effects of varying percentages (0, 5, 10, 15, 20%) of Termite
mushroom (Macrolepiota Albuminosa) powder supplementation to rice flour on the
properties of composite flour and the quality of cookies. The impacts were investigated on
the qualities of composite flour and the quality of cookies produced from the composite
flour. According to the results of the study, the incorporation of mushroom powder
positively impacted the nutritional value of the cookies. The study showed that the amount
of protein, fat, carbohydrate, and ash in the mixed powder increased significantly, such as
composite flour contain 10% termite mushroom which had protein value increased by
3.177%, fat increased by 2.935%, ash increased by 1.278% compared to whole rice flour.
Except for the appearance, which got darker as the mushroom powder content got higher,
the results of the sensory evaluations showed improvements in taste, scent, and overall
acceptance (p < 0.05), such as cookies made from composite flour containing 5%
mushroom powder have the highest overall value (7.7/9). The sensory evaluation of these
cookies revealed that they had a moderately acceptable color, flavor, and scent, as well as
a moderately acceptable overall acceptability. It was concluded that Termite mushroom
powder supplementation to rice flour made cookies not only improved in terms of
nutritional value and health benefits but also could attract the huge attention of consumers. | en_US |
