Karakteristik Fisik, Kimia, dan Organoleptik Kukis Kacang Tersubstitusi Tepung Sorgum (Sorghum bicolor L.)

Abstract

Peanut cookies substituted with sorghum flour (Sorghum bicolor L.) were analyzed to evaluate their physical, chemical, and organoleptic characteristics and to determine the optimal formulation. The research utilized a Completely Randomized Design (CRD) with six levels of sorghum flour substitution: 0%, 20%, 40%, 60%, 80%, and 100%. Parameters observed included physical properties (texture and color), chemical properties (moisture content, ash content, crude fiber, and antioxidant activity), and organoleptic attributes (aroma, taste, color, texture, and overall acceptance).The results showed that sorghum flour substitution significantly affected all characteristics. Higher concentrations of sorghum flour led to an increase in hardness (ranging from 182.329 to 322.027 gf), moisture content, ash content, crude fiber, and antioxidant activity. Conversely, it resulted in lower and generally decreased sensory acceptance for aroma, taste, and color. Based on the De Garmo effectiveness index, the best formulation was found in treatment P3 (60% sorghum flour substitution). This formulation produced cookies with a texture value of 273.258 gf, 0.79% crude fiber, and 47.02% antioxidant activity, while maintaining a high overall organoleptic acceptance score of 4.33.