Inna Ukhrowiyatul Ma’rifah and Titik Dwi Sulistiyati
Cookies are one of practical foods because they can be eaten at any time and with good packaging will have a relatively long shelf life. The substitution of rice bran flour in product Eucheuma cottonii seaweed cookies can increase the use value and economic value of rice bran flour. This study aim is to determine the level of acceptance of panelists and color characteristics of Eucheuma cottonii seaweed cookies with substitution of rice bran flour.
Inna Ukhrowiyatul Ma’rifah and Titik Dwi Sulistiyati (2019); The Substitution of Bran Flour on the Acceptability and Color Characteristics of Eucheuma cottonii Seaweed Cookies; International Journal of Scientific and Research Publications (IJSRP)
9(6) (ISSN: 2250-3153), DOI: http://dx.doi.org/10.29322/IJSRP.9.06.2019.p9020