Karakterisasi Mutu Fisik, Kimia dan Organoleptik Cookies Tertambah Tepung Garut dan Bubuk Daun Katuk

Abstract

Cookies are crunchy and practical snacks that become one of the snacks. Arrowroot flour can be an alternative to diversify the ingredients for making cookies with low protein levels of around 0.14%. The use of natural colorants that can be used as coloring cookies is katuk leaf extract which is made into powder. This study aimed to determine the physical, chemical, and organoleptic characteristics of cookies substituted with arrowroot flour and katuk leaf powder and to determine the best cookie formula from arrowroot flour and katuk leaf powder so that it can be liked and well received by consumers. This research used a completely randomized design (CRD) with the ratio of wheat flour, arrowroot flour, and katuk leaf powder which includes = Control (100:0:0); A1 (70:27:3); A3 (40:50:10); A4 (30:55:15); A5 (20:60:20). Cookies with the best formulation based on the results of the effectiveness test are in the A3 formulation (40g of wheat flour; 50g of arrowroot flour; and 10g of katuk leaf powder) which has an average of each parameter, namely moisture content of 2,6%; protein content of 5.34%; texture organoleptic preference test of 3.56; and taste organoleptic preference test of 3.52.