ANALISA PROKSIMAT COOKIES DENGAN SUBSTITUSI TEPUNG LOKAL

Abstract

Snacking the activities food into the habit of someone. One of the snacks that are commonly consumed is cookies. Cookies are made from wheat flour as the main ingredient. Wheat imports in 2020 as many as million tons and is still high. So it is necessary to substitute wheat flour with local flour to reduce wheat flour consumption. Utilization of non when local wheat flour is innovation latest trend, especially for bakery industry this because wheat flour price fluctuates so bakery producers to change non wheat flour with flour. The purpose of this research is to determine the proximate analysis cookies from the source of local flour, namely, rice flour corn, soybeans, sweet, and basil.The utilization of local flour that may be functional food sources and reduce dependence on wheat flour. The research design used a Completely Randomized Design. After that, a proximate analysis on cookies. The results showed that the proximate analysis of cookies following SNI was the analysis of protein, carbohydrates, water, ash, and crude fiber. Cookies with good proximate analysis results are cookies from purple sweet potato and corn flour. Comparison of purple yam flour and flour (75%: 25%) and corn flour and wheat flour (75%: 25%). The use of local flour can reduce wheat flour on cookies. This