Cookies adalah salah satu makanan selingan yang digemari masyarakat Indonesia. Tetapi umumnya cookies hanya memiliki keunggulan tinggi energi sehingga dibutuhkan bahan utama lain yang dapat meningkatkan kandungan gizi pada cookies seperti protein. Tujuan dari penelitian ini yaitu untuk mengetahui karakteristik fisik dan kimia dari penentuan formula terbaik pada cookies umbi suweg dan kecambah kacang tunggak. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari satu faktor dimana penambahan tepung umbi suweg dengan tepung kacang tunggak dan penambahan tepung umbi suweg dengan tepung kecambah kacang tunggak (100%:0%:0%, 85%:15%:0%, 80%:20%:0%, 80%:0%:20%, 85%:0%:15%). Hasil penelitian ini menunjukkan bahwa dengan penambahan tepung umbi suweg dan tepung kecambah kacang tunggak memberikan pengaruh nyata terhadap uji kadar air, uji tekstur, dan uji sensoris. Nilai kadar air 1,014% 1,026%, pada nilai halrdness 1759,15 gf 2326,60 gf, nilai fralcturalbility 2181,34 gf 2617,18 gf. Nilai sensoris yang diperoleh yaitu aroma 3,10 3,63, rasa 3,13 3,83, tekstur dimulut 3,30 3,86, dan kesukaan keseluruhan 3,43 3,86 namun tidak berpengaruh nyata terhadap parameter warna 2,86 – 3,16. Formulasi terbaik dari karakteristik kimia diperoleh pada penambahan tepung umbi suweg dan tepung kecambah kacang tunggak 85%:15%. Dengan karakteristik kadar air 1,024%, kadar abu 1,73%, Kadar lemak 26,29%, kadar protein 15,04%, dan kadar karbohidrat 55,92%.


Deskripsi Lain

Cookies are one of the snacks that are popular with Indonesian people. But in general, cookies only have a high energy advantage, so other main ingredients are needed that can increase the nutritional content of cookies, such protein. The purpose of this study was to determine the physical and chemical characteristics of determining the best formula for cookies from suweg tubers and cowpea sprouts. This study used a completely randomized design (CRD) which consisted of one factor where the addition of cassava flour with cowpea flour and the addition of cassava flour with cowpea sprout flour (100%:0%:0%, 85%:15%:0 %, 80%:20%:0%, 80%:0%:20%, 85%:0%:15%). The results of this study indicate that the addition of suweg tuber flour and cowpea sprout flour has a significant effect on the moisture content test, texture test, and sensory test. The value of water content is 1.014% 1.026%, at the value of hardness is 1759.15 gf 2326.60 gf, the value of fracturalbility is 2181.34 gf 2617.18 gf. The sensory values obtained were aroma 3.10 3.63, taste 3.13 3.83, mouth texture 3.30 3.86, and overall preference 3.43 3.86 but had no significant effect on color parameters 2.86 – 3.16. The best formulation of chemical characteristics was obtained from the addition of cassava root flour and cowpea sprout flour 85%:15%. With characteristics of 1.024% water content, 1.73% ash content, 26.29% fat content, 15.04% protein content, and 55.92% carbohydrate content.