Pemanfaatan Pati Garut pada Pembuatan Produk Cookies sebagai Upaya Peningkatan Bahan Pangan Lokal”(Erut Cheese Pie Cookies, Erut Ginger Nut Cookies, dan Erut Peanut Honey Cookies)”

Penelitian ini bertujuan untuk : 1) Menemukan formula produk Erut cheese pie cookies, Erut ginger nut cookies dan Erut peanut honey cookies yang tepat, 2) Mengembangkan teknik olah produk Erut chesse pie cookies, Erut ginger nut cookies dan Erut peanut honey cookies dengan bahan pati garut, 3) Menemukan teknik kemasan yang tepat cookies pati garut, 4) Mengetahui daya terima konsumen terhadap produk Erut cheese pie cookies, Erut ginger nut cookies dan Erut peanut honey cookies. Penelitian dilakukan secara ekperimen di laboratorium Teknik Boga Jurusan Pendidikan Teknik Boga dan Busana Fakultas Teknik Universitas Negeri Yogyakarta pada bulan Maret hingga Juni 2012. Metode R & D yang digunakan dalam pembuatan produk ini adalah model ADDIE (Analyze, Design, Development or Production, Implementation or Delivery, and Evaluation), melalui beberapa tahap yaitu, 1) Analisis Resep, 2) Desain Resep Baru, 3) Eksperimen Formula, 4) Validasi Produk I, 5) Validasi Produk II, 6) Validasi Produk III, 7) Uji Penerimaan Produk dan 8) Publikasi (Pameran). Dari hasil penelitian diperoleh : 1) Formula yang tepat pada pembuatan Erut cheese pie cookies adalah subtitusi 40:60 (pati garut : tepung terigu) untuk kulit pie dan 100% (pati garut) pada pembuatan Erut cheese cookies, Erut ginger nut cookies dan Erut peanut honey cookies, 2) Teknik pengolahan Erut cheese cookies adalah mixing method dan pie adalah teknik flaky, Erut ginger nut cookies menggunakan mixing method dan Erut peanut honey cookies menggunakan all in method, 3) Kemasan yang digunakan untuk semua cookies pati garut adalah plastik PP, mika kotak kecil seperti kemasan truffle dan stoples, 4) Daya terima konsumen terhadap produk Erut cheese pie cookies sebanyak 90%, produk Erut ginger nut cookies sebanyak 83,3% dan produk Erut peanut honey cookies sebanyak 76,7%

On the speed of a cookie random walk

We consider the model of the one-dimensional cookie random walk when the initial cookie distribution is spatially uniform and the number of cookies per site is finite. We give a criterion to decide whether the limiting speed of the walk is non-zero. In particular, we show that a positive speed may be obtained for just 3 cookies per site. We also prove a result on the continuity of the speed with respect to the initial cookie distribution

Cookie Clicker

Cookie Clicker is a popular online incremental game where the goal of the game is to generate as many cookies as possible. In the game you start with an initial cookie generation rate, and you can use cookies as currency to purchase various items that increase your cookie generation rate. In this paper, we analyze strategies for playing Cookie Clicker optimally. While simple to state, the game gives rise to interesting analysis involving ideas from NP-hardness, approximation algorithms, and dynamic programming

Texture evolution of "Amaretti" cookies during storage

The results of a study on texture evolution during 35 days of storage of ldquoamarettirdquo, a typical Italian cookie, packaged in two different ways are reported. Amaretti cookies were wrapped in polyvinylchloride (PVC) film or aluminium foil (ALL), to simulate two different permeability conditions and stored at controlled temperature and humidity. Evolution of texture (such as hardness) and aw were tested instrumentally by a texture analyser and a hygrometer, respectively. Texture was assessed by a cut and puncturing test. Indices for hardening were the area under the curve (N mm) and gradient (N/mm) for the puncturing test and maximum force (N) for the cut test. Both textural tests showed significantly higher hardening of PVC cookies, compared to the ALL cookies. The latter retained good sensorial properties at the end of the storage period, although their internal structure changed from soft and moist to mealy, while the PVC cookies were no longer edible only 10 days after baking. aw values decreased and increased in PVC and ALL lots, respectively. The results suggest that hardening may be explained by water loss in PVC and moisture redistribution in ALL

Karakteristik Cookies Berbahan Dasar Tepung Sukun (Artocarpus Communis) Bagi Anak Penderita Autis

Breadfruit (Artocarpus communis) has been reported as a functional food ingredient for autistic children. This study aims to determine the level of A panelist on cookies breadfruit and various formulations compared to other flour-based cookies which include the effect of additives on the properties of chemistry, physics, power accept cookies breadfruit, calcium and phosphorus levels cookies breadfruit, breadfruit cookies and find out the most preferred if it meets quality standards according to SNI 01-2973-1992 cookies or not. Organoleptic test was conducted to determine the level of preference and acceptance panelist on cookies breadfruit compared with other flour-based cookies (wheat, rice, sago) and breadfruit cookies in a variety of formulation. The parameters used include, colour, frageance, texture, flavor and overall acceptance. Calcium level test performed using atomic absorption spectroscopy method at λ 422.7 nm and phosphorus levels using UV-Vis spectroscopy at λ 880 nm. The data were analyzed using analysis of variance anova and Duncan analysis. The test results showed Cookies breadfruit organoleptif have low enrollment compared to other flour cookies views of the average revenue flavor and general acceptance of cookies breadfruit, breadfruit cookies formulations can improve the physical properties (fragrance, flavor, color, and texture) and acceptance of cookies breadfruit by panelists. An increase in the average value of A formulation compared breadfruit cookies before formulation. Cookies are breadfruit tersukai 718 formulations with soy milk additives. Quality breadfruit cookies tersukai 718 formulations in general accordance with SNI 01-2973-1992 except protein content and contained 8.05% Cu content with a small concentration (1.56 ppm). Cookies breadfruit tersukai have the highest levels of calcium and phosphorus compared with breadfruit flour and commercial cookies for autistic children so that the most preferred breadfruit cookies very well taken by autistic children

EFEK SUBSTITUSI TEPUNG TERIGU DENGAN PATI KETAN TERHADAP SIFAT FISIK COOKIES

Cookies quality is influenced by material and processing. Wheat flour as major component of cookies production has a role on volume expansion of cookies. The purpose of this research is to investigate the effect of wheat flour substitution with waxy starch or modified waxy starch by HMT treatment and baking temperature effect on physical properties of cookies. Cookies was made by ratio of wheat flour and waxy starch or HMT waxy starch 50:50, this research was carried out including the analysis of texture, volume expansion, and color. Substituted HMT waxy starch cookies resulted on the flakier texture. The highest volume expansion was revealed by substituted waxy cookies with baking temperature 140oC and substituted HMT waxy starch cookies with baking temperature 130oC. Higher baking temperature and substitution cookies with HMT waxy starch were revealed on the higher intensity of the darkness of cookies color

Excited Random Walk in One Dimension

We study the excited random walk, in which a walk that is at a site that contains cookies eats one cookie and then hops to the right with probability p and to the left with probability q=1-p. If the walk hops onto an empty site, there is no bias. For the 1-excited walk on the half-line (one cookie initially at each site), the probability of first returning to the starting point at time t scales as t^{-(2-p)}. Although the average return time to the origin is infinite for all p, the walk eats, on average, only a finite number of cookies until this first return when p<1/2. For the infinite line, the probability distribution for the 1-excited walk has an unusual anomaly at the origin. The positions of the leftmost and rightmost uneaten cookies can be accurately estimated by probabilistic arguments and their corresponding distributions have power-law singularities near the origin. The 2-excited walk on the infinite line exhibits peculiar features in the regime p>3/4, where the walk is transient, including a mean displacement that grows as t^{nu}, with nu>1/2 dependent on p, and a breakdown of scaling for the probability distribution of the walk.Comment: 14 pages, 13 figures, 2-column revtex4 format, for submission to J. Phys.