@article{Puspitasari_Pebrianggara_Hindarto_Sholikhah_Ni’mah_2022, title={Increasing the Added Value of Water Clover (Marsilea Drummondii l.) in Wonosari Village, Mojokerto Regency into Cookies: Peningkatan Nilai Tambah Semanggi Air (Marsilea Drummondii l.) di Desa Wonosari Kabupaten Mojokerto menjadi Cookies}, volume={3}, url={https://pssh.umsida.ac.id/index.php/pssh/article/view/362}, DOI={10.21070/pssh.v3i.362}, abstractNote={<p>Water clover (Marsilea Drummondii L) is a type of fern that grows in lakes, swamps and rice fields. <br>Water clover has a very distinctive morphology, namely the shape of a leaf that resembles an umbrella composed <br>of four opposite leaf petals (Nurjanah et al, 2012: Afriastini 2003). Water clover contains phytochemicals in the <br>form of reducing sugars, steroids, carbohydrates, and flavonoids (Jacoeb et al, 2010), antioxidants (Nurjanah et <br>al, 2012). In addition, water clover has a moisture content of 82.59%, ash 1.72%, protein 1.91%, fat 0.36%, <br>carbohydrates 11.46%, and crude fiber 1.96% (Nurjanah et al, 2012) . In the Mojokerto area, precisely in Wonosari <br>Village, Ngoro District, Mojokerto Regency, it is also famous for clover which is usually processed into clover <br>pecel. Pecel clover is usually sold in one of the tours owned by the village, namely Sumber Dhuwur. Therefore, <br>after we know that water clover is a functional food and so that clover has added value for sale, we make an <br>innovation. This water clover will be used as Cookies. From this innovation, it is hoped that people will be more <br>interested in buying products from clover and sellers will increase their income</p&gt;}, journal={Procedia of Social Sciences and Humanities}, author={Puspitasari, Kiki Candra and Pebrianggara, Alshaf and Hindarto and Sholikhah, Imroatus and Ni’mah, Alfa}, year={2022}, month={Jul.}, pages={1119 -1127} }