KARAKTERISTIK DAN KESESUAIAN ATRIBUT MUTU COOKIES SOYABA (SOYA - BANANA) DARI TEPUNG KEDELAI ANJASMORO, BALURAN DAN IMPOR DENGAN PENAMBAHAN PISANG MAS

Abstract

Soybean consumption increase since 1998 as much as 8.13 kg to 8.97 kg per capita in 2004. The increasing of soy deman could not filfilled by domestic production, so that the government make efforts to achieve self-sufficiency in soybeans one of them by increasing the value by food innovation. One kind of innovation product from soybean is soybean cookies. Need an additional material to cover the unpleasant smells and flavors in soybean, one of the ingredient to cover the unpleasant smells and flavors is Musa sinensis which has a complete nutritional content and has good functional value.