KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES MOCAF DENGAN PENAMBAHAN TEPUNG TEMPE (Physicochemical and Organoleptic Characteristics of Mocaf Cookies with Tempeh Flour Additions)

Abstract

Mocaf is used as an ingredient for cookies to reduce consumption and import of wheat flour in Indonesia, while tempeh flour as a protein source for milk substitute. The mocaf cookies in this research is made from gluten and casein free ingredients. The use of mocaf and tempeh flour will cause changes in the physical, chemical and organoleptic characteristics of cookies. This study was conducted to determine the composition of mocaf and tempeh flour which produces cookies that are preferred by consumers with a good nutrition. In this study there were 5 formulations with a ratio of mocaf and tempeh flour namely F1 (100:0), F2 (75:25), F3 (50:50), F4 (25:75), and F5 (0: 100) while F0 as a control using wheat flour. The results showed that the best formulation based on physical, chemical, and organoleptic characteristics was F2. The F2 cookies content of moisture (3,94?0,15%), protein (9,09?0,22%), fat (24,65?1,03%), ash (1,02?0,00%), carbohydrate (61,35?1,10%), iron (7,76?0,30 mg/100 g), zinc (1,10?0,01 mg/100g), calcium (2,97?0,02 mg/100 g), and magnesium (26,19?0,19 mg/100 g). The F2 cookies had a bake loss 15,25?0,40%, spread ratio of 7,89?0,10 mm, 2025,57?29,88 gForce of hardness, brittleness 20,84?0,15 mm, and consumers sensory perception of 26%.