Pengaruh Perbandingan Tepung Ampas Kelapa (Cocos Nucifera L) Dan Tepung Kacang Hijau (Vigna Radiata) Terhadap Karakteristik Fisikokimia Dan Sensoris Cookies

Abstract

Cookies are a type of traditional pastry that is processed by baking. To increase the nutritional value of cookies, it is necessary to add coconut pulp flour as a source of fiber and the addition of mung beans to increase protein. The purpose of this study was to determine the effect of the ratio of coconut dreg flour and mung bean flour on the quality of cookies. The method used in this research was a non-factorial Completely Randomized Design (CRD) with a ratio of coconut dreg flour and mung bean flour consisting of six levels, namely K1 = (0%: 100%), K2 = (75%: 25%), K3 = (50%: 50%), K4 = (25%: 75%), K5 = (0%: 100%) and K6 = (100% wheat flour (control)). The parameters analyzed were moisture content, ash content, fat content, protein content, fiber content, carbohydrate content, texture, color, aroma hedonik value, texture hedonik value, taste hedonik value, color hedonik value, and general acceptance hedonik value. The results showed that the ratio of coconut dreg flour and mung bean flour gave a significant effect (P<0,01) on moisture content, ash content, fat content, protein content, crude fiber content,color test, texture test, hedonik aroma, value of color, taste, texture and general acceptance and gave an insignificant effect (P>0,05) carbohydrate content. The best treatment of this study was K4 with the ratio of coconut dreg flour and mung bean flour (25%: 75%).