PENGEMBANGAN COOKIES BERBASIS TEPUNG BIJI KLUWIH (Artocarpus Communis)

Abstract

Cookies are a snack favored by Indonesians because they have an attractive taste and shape. Currently the use of flour from tubers and other local foods such as kluwih seed flour in making cookies can increase the nutritional value of cookies as well as reduce dependence on flour. This study aims to determine the effect of adding kluwih seed flour on the organoleptic and chemical properties of cookies, using an experimental method with a completely randomized design (CRD) with 1 treatment factor, namely the difference in the addition of kluwih seed flour (10%, 15% and 20%). The research was conducted at the Organoleptic Laboratory of the Department of Nutrition, Health Polytechnic of the Aceh Ministry of Health and the Laboratory of Animal Nutrition and Animal Feed Technology, Faculty of Agriculture, Syiah Kuala University. Statistical analysis using the ANOVA test. On average, the panelists gave favorable responses (4.16 - 4.38) to the color, taste, aroma and texture of cookies with the addition of 10% kluwih seed flour (F1), while for cookies with the addition of 15% kluwih seed flour (F2) and 20% (F3) of the panelists gave somewhat favorable response (3,77−3,86). The results of the chemical properties test showed that the three treatments for cookies had an average moisture content of 2.69-3.02%, ash 1.17-2.57%, fiber 1.70-3.55%, protein 5.16-6. , 03% fat 23.82-23.98% and carbohydrates 65.74-66.30%. Conclusion, the addition of kluwih seed flour had a significant effect on the organoleptic properties of cookies (Pvalue <0.05), and had no significant effect on the chemical properties of cookies (Pvalue <0.05).

Keywords: Cookies, kluwih seed flour, chemical test, organoleptic test