https://profood.unram.ac.id/index.php/profood <p><strong>Pro Food</strong>&nbsp;merupakan jurnal ilmiah yang diterbitkan pertama kali pada bulan Mei 2015. <strong>Pro Food&nbsp;</strong>adalah jurnal yang mempublikasikan hasil-hasil penelitian ilmiah di bidang ilmu dan teknologi pangan serta aplikasinya dalam industri pangan. Jurnal&nbsp;<strong>Pro Food</strong>&nbsp;terbit dua kali dalam setahun, yaitu bulan Mei dan November.&nbsp;Jurnal&nbsp;<strong>Pro Food </strong>sejak pertama kali terbit&nbsp;telah memiliki&nbsp;<a href="http://u.lipi.go.id/1429244313">print ISSN 2443-1095</a> dan <a href="http://u.lipi.go.id/1429244313">online ISSN&nbsp;2443-3446</a>.</p> <p><strong>Pro Food telah terindeks oleh:</strong></p> <p><a href="https://scholar.google.com/citations?user=2w3Y9y0AAAAJ&amp;hl=en" target="_blank"><img src="/public/site/images/admin3/upppp161_(1).jpg" alt=""></a></p> en-US [email protected] (Riezka Zuhriatika Rasyda) [email protected] (Fuad Sauqi Isnain) Sun, 31 May 2026 00:00:00 +0800 OJS 3.2.1.4 http://blogs.law.harvard.edu/tech/rss 60 https://profood.unram.ac.id/index.php/profood/article/view/539 <p><em>Typically made from wheat flour, cookies can also be prepared using alternative ingredients such as tubers, nuts, or fruit flour. A promising substitute for wheat flour is mocaf flour. Since black tea powder is highly antioxidants, it can be a potential source as the ingredients in the nutritional cookies. This study aimed to determine the concentration of black tea powder addition Broken Orange Pekoe, Broken Orange Pekoe Fanning, and Pekoe Fanning (BOP, BOPF, and PF), and </em><em>concentrations</em><em> (2%, 4%, and 6%) specifically affected the physical and chemical properties, antioxidant activity, and structure of cookies. The experimental design of this study used a factorial complete randomized design, with the first factor being the concentration of black tea powder addition and the second factor being the </em><em>grade</em><em> of black tea. Cookies were tested for hardness, </em><em>spread ratio</em><em>, color (L*, a*, b*), antioxidant activity, and microstructure. The results reveal that hardness increases with the addition of black tea powder concentration at each grade, with the highest being BOP 6% at 3,871.83</em> <em>g.</em> <em>The increase in tea concentration reduces the spreadability of cookies in all grades. The addition of black tea powder decreases the L*, a*, b* values, making the product darker, less red, and less yellow.</em> <em>Grade PF 6% produced the highest antioxidant activity at 34.24% RSA, as well as a compact microstructure.</em> <em>Thus, cookies made with mocaf substitution and the addition of black tea powder affect the physical and chemical characteristics and enhance the nutritional value, making them functional cookies.</em></p> Muhammar Akbar Danardi, Siti Tamaroh Cahyono Murti, Yuli Perwita Sari Copyright (c) 2026 Pro Food https://profood.unram.ac.id/index.php/profood/article/view/539 Sun, 31 May 2026 00:00:00 +0800