Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

¹ Department of Industrial Chemical Engineering, Vocational School, Diponegoro University, Jl Gubernur Mochtar Tembalang, Semarang City 50275, Indonesia
² Department of Food Technology, Faculty of Animal Husbandry and Agriculture, Diponegoro University, Jl Prof Soedharto Tembalang, Semarang City 50275, Indonesia
³ Department of Chemical Engineering, Faculty of Engineering, Wahid Hasyim University, Jl Menoreh Tengah X/22 Sampangan, Semarang City 50236, Indonesia

^* Corresponding author: fahmiarifan@live.undip.ac.id

Abstract

Cashew nuts are the seeds at the very end of the fruit of the cashew plant (Anacardium occidentale Linn). The cashew plant produces fruit consisting of two parts, namely pseudo-fruit and true fruit. Pseudo-fruit is a fruit stalk (penduculus) that is fleshy and contains elements of protein, sugar, fat, carbohydrates, minerals and vitamins (A, B and C). The part of the fruit that produces cashews is a true fruit shaped like a kidney embedded at the end of a pseudo-fruit, green to brown, consisting of three layers, namely the hard skin layer (pericarp) consisting of epicarp, mesocarp and endocarp, epidermis layer (teste), and cashew seed layer (kernel). Cookies are a form of food that is easy to carry and is generally preferred by all circles of society. Cashew nut pulp has not been processed properly even though it can be used as a processed food ingredient that has many benefits. This research method uses factorial design 32 with data analysis using ANOVA. The novelty of this study is the use of cashew pulp flour with bleach modification as an ingredient in making cookies. This study aims to test the chemical quality of cookies from cashew nut pulp flour with oven temperature optimization. The chemical quality analyzed is in the form of protein content. It was found that the addition of cashew pulp flour had a significant effect on the protein content of cashew pulp cookies.