KARAKTERISTIK KIMIA DAN ORGANOLEPTIK COOKIES DARI TEPUNG KOMPOSIT TERIGU, UBI JALAR UNGU (Ipomea batatas L.), DAN KACANG HIJAU (Vigna radiata)

Abstract

ABSTRACT Cookies is a type of snack made from soft dough, with high fat level, crunchy texture and solid. The purpose of this research was to analize the content of water, protein, and to evaluate the level of favorability of cookies made from raw materials for purple sweet potatoes and green beans flour. This study used the Complete Randomized Design (RAL) method with a variation treatment of the presentation of wheat flour, purple sweet potato flour and green bean flournamely treatment (A)Wheat flour 100g: Purple sweet potato flour 100g: Green bean flour 0g, treatment (B) Wheat flour 100g: Purple sweet potato flour 75g: Green bean flour 25g, treatment (C) Wheat flour 100g: Purple sweet potato flour 50g: Green bean flour 50g, treatment (D) Wheat flour 100g: Purple sweet potato flour 25g: Green bean flour 75g. The results of the research that showed that the cookies made by composite flour, (wheat flour purple sweet potatoes and green beans) have the chemical characteristic, namely water content ranging from (3.83% - 7%), protein content (16.92% – 20.43%). The results of the organoleptic test of cookies composite flour of wheat, purple sweet potatoes and green beans that the panelists liked the most in terms of color, taste, aroma, and texture were in treatment D, namely the ratio (wheat flour 100g: purple sweet potato flour 25g: mung bean flour 75g) with an average color value of 4.69 (likes), taste 5.17 (like), aroma 4.90 (like) and texture 4.98 (like). Keywords: cookies, composite flour