Julius, Yessy Christanti and Pratiwi, Alberta Rika and HARTAYANIE, LAKSMI (2013) Utilization of Microalgae Spirulina sp in Butter Cookies Formulation. Utilization of Microalgae Spirulina sp in Butter Cookies Formulation, 2 (16). pp. 1-61.

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Abstract

Cookies are a food product that is favored by both children and adults. Most of the cookies sold in the market contain imbalance nutritional value (Countains high level of carbohydrate and fat, but lacks of functional compounds). Therefore, an effort to increase the nutritional value on cookies products is needed. it can be done by adding some specific food ingredients, which contains high nutritional value. One of the ingredients which can increase the nutritional value is Spirulina. Methods used in this researchare including proximate, beta-carotene, antioxidant activity, and physical analyses. Results of the experiments showed that various concentrations of Spirulina added in the cooking making process (10%; 20%; 30% and 40%) were acceptable for the consumers, in terms of color, taste, texture and overall parameters. Results of proximate, betacarotene, antioxidant activity analyses showed that higher concentration of Spirulina sp. will result in the increase of chemical characteristics. Physical Characteristics of the dough and cookies with the substitution of spirulina sp were decreasing in terms of textural properties and color along with the increasing concentration of Spirulina sp. substituted. Therefore, it can be concluded that Spirulina sp. can increase the functional value of cookies, so that it can become functional cookies.

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