KARAKTERISTIK COOKIES BERBASIS MOCAF SUBSTITUSI TEPUNG TEMPE DENGAN WAKTU PENGUKUSAN TEMPE BERBEDA DAN PENAMBAHAN TEPUNG LABU KUNING

Abstrak

Mocaf based cookies have low protein content, so the use of tempeh flour and pumpkin flour has the potential to increase protein and improve cookie characteristics. Tempeh flour has an unpleasant aroma that can reduce the organoleptic acceptance of cookies. The unpleasant aroma in tempeh flour can be removed by steaming the tempeh before the drying process. The purpose of this study was to determine the effect of tempeh steaming (0,10, and 20 minutes), variations in the ratio of mocaf flour and tempeh flour (80:20; 75:25; 70:30), and pumpkin flour concentration (1%, 3%, and 5%) on the physical, chemical, and organoleptic characteristics of cookies. The longer tempeh steaming time reduced the tempeh taste in cookies so that the aroma and taste of cookies were more preferred. Increasing the ratio of tempeh flour to mocaf flour increased the protein content of cookies. Cookies with a steaming time of 20 minutes with a ratio of mocaf flour and tempeh flour of 75:25 were chosen as the best formulation of the first stage of the research with a water content (3.37±0.21%), protein content (14.37±0.03%), iron content (1.61±0.01 mg/100 g), and the best organoleptic value and overall acceptance was quite likeable. Addition of 3% pumpkin flour in second stage of research increased iron content to 2.20 mg/100 g and produced favorable sensory characteristics.