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Penelitian ini bertujuan untuk mengetahui pengaruh penambahan daun pepaya setelah direbus terhadap sifat sensoris yaitu warna, tekstur, rasa dan kesukaan overall pada cookies . Pembuatan cookies dilakukan dengan pembuatan adonan dengan penambahan daun pepaya (T0: 0 %; T1: 10 %; T2: 20 %; T3: 30 %) yang telah direbus, pembentukan adonan dan pemanggangan. Metode yang digunakan yaitu uji ranking pada parameter warna, tekstur dan rasa, serta uji hedonik pada parameter kesukaan overall . Data yang diperoleh dianalisis dengan uji non-parametrik Kruskal Wallis Test dan uji lanjut Mann Whitney U Test . Hasil uji sensoris menunjukkan bahwa semakin tinggi konsentrasi penambahan daun pepaya maka warna semakin hijau, kerenyahan tekstur berkurang, rasa semakin pahit dan kesukaan berkurang. Perlakuan terbaik penambahan konsentrasi daun pepaya pada cookies secara sensoris yaitu T1: 10 %. The purpose of this research was to find the effects of boiled papaya leaf addition on sensory properties in cookies such as color, texture, flavor, and overall liking. Cookies was made by mixing boiled papaya leaves with dough (T0: 0 %; T1: 10 %; T2: 20 %; T3: 30 %), shaping the dough, and baking. Rank test was used on color, texture, and flavor parameters but overall liking parameter used hedonic test. The obtained data were analyzed by non-parametric Kruskal Wallis Test and further Mann Whitney U Test. The results showed the higher concentration of papaya leaf in cookies made greener color, less crunchy texture, bitter flavor, and less overall liking. The best treatment of papaya leaf addition in cookies was T1 : 10%.

Sifat Sensoris Cookies dengan Penambahan Daun Pepaya setelah Direbus