UJI KESUKAAN PENAMBAHAN MADU SEBAGAI OLESAN KUE KERING

Abstract

The background of this research is to increase the variety and increase the use of honey. Honey contains enzymatic and non-enzymatic antioxidants. The objectives of this study were (1) to determine the process of making the spread of adding honey (2) to determine the level of preference of the respondents towards the appearance of cookies using honey as an addition to the spread. This research method and data collection techniques used in this paper are (1) Experiment (2) Data collection by accidental technique using ques­tionnaire followed by  observation, and heritage studies. Hence this study conducted a preference test on respondents to determine the quality and preference of cookies with the addition of honey as a spread. The conclusion of this study is that dry cakes with the addition of honey as much as 25% (5.2 mean) are preferred by respondents from the color value, while for the percentage of 50% (4.6 mean) and 75% (4.6 mean), the color is less liked by respondents but in taste values. very liked by respondents. Suggestions for adding honey as a dry spread using real honey so that the sweetness is released from the honey is appropriate and when the baking process is done after the cookies are in the oven for 10 minutes before they can be spread, if the honey is oven too long it will cause the surface of the cake dry turns brownish color from the honey that is produced after in the oven