COOKIES DENGAN SUBTITUSI TEPUNG JEWAWUT

Asmarudin Pakhri1, Nur Yani2, Hikmawati Mas’ud1, Sirajuddin1  

1Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar

2Alumni, Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar

Abstract

Background: Increasing of degenerative disease such as Diabetes Mellitus needs to be anticipated by innovating in food products. Apart from the staple food, the availability of nutrients can also come from snack. Newest invention of snack products are cookies with substitution of foxtail millet flour with a low glycemic index and have the potential to become a functional food. Foxtail millet flour, wheat flour, granulated sugar, chocolate, margarine, and eggs are then baked through the oven.

Objectives : The purpose of this study is to determine consumer acceptability of the cookies with substitution of foxtail millet flour.

Method: These research include pre experimental research and analyzed by percentage descriptive test. These research using post test group design. Research was conducted at civilian laboratory of PT Sucofindo Makassar. Receipt data is obtained through a form filled by 30 untrained panelists.

Result: Results shows that panelists acceptance of cookies with the most favored 15% foxtail millet flour substitution of color, texture and flavor aspects is due to the fact that cookies based on these three aspects are the same as the cookies in general. While cookies substitute 50% foxtail millet flour concentration of the most preferred aspect of flavor, because the more flour, the cookies are tastier.

Conclusion: For the next researcher in making cookies with substitution of foxtail millet flour more attention on when roasting using oven and can know how to overcome the odor found in the flour of foxtail millet, and to test laboratory of macro nutrient content or fiber in cookies with substitution of foxtail millet flour. 

Keyword:  Acceptance, cookies, foxtail millet flour

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