Karakterisasi Sifat Fisiko-Kimia dan Sensori Mutu Cookies dari Tepung Komposit (Beras Merah, Kacang Merah dan Mocaf)

Abstract

The research was aimed to determine the exact formulation of composite flour in the making of cookies which made from red rice flour, red bean flour, and mocaf flour with good quality. This study consisted of two steps. Step I was making of cookies from composite flour (red rice flour, red bean flour, and mocaf flour) (T): 40%:0%:60%, 35%:5%:60%, 30%:10%:60 %, 25%:15%:60%, 20%:20%:60%, 15%:25%:60%, 10%:30%:60%, 5%:35%:60%, 0%:40%:60%. Step II was comparing the best treatment cookies with control (100% wheat flour) by using the t test. Parameter analyzed were color index (oHue), texture (kg/cm2), expanding power (%), water content (%), ash content (%), protein content (%), fat content (%), crude fiber content (%), carbohydrate content (%), hedonic value of taste, flavor, color, and texture. The result of the step I showed that the formulation of 30% red rice flour, 10% red bean flour, 60% flour mocaf was the best treatment. In step II, it was known that cookies from composite flour had significantly differ from the cookies made from wheat flour on parameters such as of color index, texture, expanding power, moisture content, ash content, fat content, crude fiber content, carbohydrate content, hedonic value of taste and color and also had no significant effect on protein content, hedonic value of flavor and texture.