The addition of nutmeg (Myristica fragrans) essential oil to intensify the aroma as a replacement of rum considering halal supply chain for cookies that use durian (Durio zibethinus) seeds waste-based flour to create sustainable advantages

The sources of aroma can be varied according to the food's type and it is part of the ingredients that has an important role to increase people interest in certain foods. However, the most popular source of aroma is rum which is not halal for Muslim community. In this research, the researcher wanted to see the effect of adding essential oil from nutmeg seeds to the addition of the aroma of cookies made from durian seed flour to see the acceptance of customers of the product innovation using nutmeg essential oil to increase the aroma of cookies or food products that usually using rum or non-halal products and seeing the long-term impact that could possibly create sustainability advantages by occupying the waste of durian seed in to flour to substitute wheat flour. This study uses an organoleptic test. The science that uses the human senses to measure the texture, appearance, aroma, and taste of a food product is called sensory or organoleptic evaluation. Assessment of appearance, taste, and texture describes consumer acceptance of a product. The results show that consumers acceptance for this product innovation well so that the control prescription that can be given for this product innovation can be continued. The second experiment got the highest response compared to the first and third experiments.