Development Of Cookies From Mixed Ingredients Of Sago Flour And Coconut Drugs Flour

Abstract

The purpose of this study was to measure the panelists preference for pastries by mixing sogo flour and coconut dregs flour and to find out the water content, protein content, crude fiber content and organoleptic testing of thepanelists preference level. This study used a completely randomized analysis method (CRD). The result showed that the treatment of sogo flour and coconut pulp flour affected the aroma, but did not affect the color, taste and texture of the cake. And based on the response of the panelists to the parameters examined, it showed that the A1 treatment,which was 20g of sogo and 80g of coconut pulp flour, had the highest value compared to other treatments. Namely,with aroma 5.6 (like),color 5.5(slightly like) texture 5.3 (slightly like) taste 5.7 (like)

Keywords: cookies, sogo flour, coconut pulp flour, organoleptic test, water content, protein, crude fiber

Abstrak

Tujuan penelitian ini adalah untuk mengukur tingkat kesukaan panelis terhadap cookies dengan pencampuran tepung sagu dan tepung ampas kelapa dan Mengetahui kandungan kadar air, kadar protein, kadar serat kasar dan pengujian organoleptic tingkat kesukaan dari panelis. Penelitian ini menggunakan metode rancangan acak lengkap (RAL). Hasil penelitian menunjukan bahwa perlakuan tepung sagu dan tepung ampas kelapa berpengaruh terhadap aroma, tetapi tidak berpengaruh terhadap warna, rasa dan tekstur cookies. Dan berdasarkan respon panelis terhadap parameter yang di periksa menunjukan bahwa perlakuan A1 yaitu 20g tepung sagu dan 80g tepung ampas kelapa memiliki nilai tertinggi dibandingkan dengan perlakuan yang lain. Yakni dengan aroma 5,6 (suka) warna 5,5 (agak suka) tekstur 5,3 (agak suka) rasa 5,7 (suka)

Kata kunci: cookies, tepung sagu, tepung ampas kelapa, uji organoleptik, kadar air, protein, serat kasar