@thesis{thesis,
		author={  Eni Purwani and Norma Firdia  Amarilla},
		title ={Pengaruh Penambahan Sari Buah Naga Merah Terhadap Nilai Proksimat Cookies Yang Disubstitusi  Tepung Mocaf (Modified Cassava Flour)},
		year={2021},
		url={http://eprints.ums.ac.id/100189/},
		abstract={Cookies on the market made from base wheat flour basic no is in Indonesia, so utilization food local required, for example cassava. Cassava could process becomes mocaf flour. Substitution mocaf flour on cookies that are too a lot, can lower level love of color. Red Dragon fruit juice added for repair level likes and values proximate on cookies. Research this aim to know influence addition of Red Dragon fruit juice and substitution mocaf flour to Proximate value . Design study use design random complete with substitution mocaf flour, and the addition of Red Dragon fruit juice 0%, 10%, 20%, and 30%. Percentage mocaf flour and Red Dragon fruit juice obtained of the total flour. Proximate value water and ash content be measured with method thermogravimetry, protein content using Kjeldahl method, fat content using tool extractor Soxhlet, and grade carbohydrate with by difference method. Data analyzed using the Kruskal Wallis test, the difference every treatment tested with Mann-Whitney at level 95% significance. Highest moisture content contained in cookies with addition of Red Dragon fruit juice 30% and the lowest 20%. The content of ash, fat, and carbohydrates highest in the addition of Red Dragon fruit juice 20% and lowest 30%. Cookies with highest protein content there is on the addition of Red Dragon fruit juice 20% and the lowest 0%. There are influence addition of Red Dragon fruit juice on the proximate value of cookies substituted  mocaf flour.}
		}