KUALITAS COOKIES SUBSTITUSI TEPUNG SORGUM (Sorghum bicolor) dan TEPUNG KACANG POLONG (Pisum sativum)

Abstract

Cookies are snacks made from wheat flour, have a crunchy texture and sweet taste. Cookies are made from wheat flour which is a food ingredient that is often used by Indonesian people. The use of wheat flour can be replaced by utilizing local resources which have the same role as wheat flour. The local resources used for flour substitution in making these cookies are sorghum and peas. The purpose of this study was to determine the effect of adding sorghum flour and pea flour based on physical, chemical, microbiological and organoleptic tests and to determine the comparison of the best concentration of sorghum flour and pea flour on the quality of cookies. Cookies in this study used a combination of wheat flour, sorghum flour and pea flour with a comparison for control cookies 100:0:0, treatment A 65:30:5, treatment B 70:20:10 and cookies treatment C 75:10 :15. The results obtained are cookies have a water content between 1.33 – 1.71%, ash content 1.40 – 1.70%, protein content 9.53 – 15.12%, fat content 22.14 – 24.15 %, carbohydrate content

57.70 – 65.20%, insoluble fiber content 0.70 – 7.70%, soluble fiber content 3.73 – 7.36%, microbiological tests including total plate count and yeast mold count have met quality requirements for SNI cookies (SNI 2973:2011). Good quality substitution cookies of sorghum flour and pea flour are 75:10:15 judging from the proximate test parameters, physical, microbiological and organoleptic tests which include texture, color, aroma and taste.

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