Pengaruh Penambahan Tepung Kacang Kedelai (Phaseolus radiatus L.) Pada Tepung Campuran Bonggol Pisang Batu (Musa bracycarph) Dan Tepung Jagung Terhadap Beberapa Karakteristik Cookies

Abstract

Banana corm flour is a local commodity can be used as cookies ingredient, it replaces for subtitution of wheat flour. Banana corm flour has astringent taste and need more ingredient to minimize by adding corn flour ratio is 50 : 50. Adding of soybean flour is a choice to raise value protein of cookies mixing banana corm flour dan corn flour has not reach the National Standard Of Indonesia. The aim of this study was to determine the soybean flour amount that should be added on the mix banana corm flour and corn flour so that can produce cookies with a caractheristic and preferred by panelist. Deskriptif was carried out as the experiment method with four treatmentsof this research.

Characterization of Flakes Made in Corn Flour (Zea Mays) and Pumpkin (Cucurbita Moshcata) With Addition of Soybean Flour (Glicine Max)

“…The fat content of Fit's brand corn flour is 0.1% and pumpkin fat content is 0.5% (TKPI, 2017). This is in line with previous literature by Hariadi (2017) which states that the more addition of soybean flour, the higher the fat content of cookies. Overall, the fat content of flakes cereal has met the SNI, which is at least 7%.…”

“…While the protein content of Fit's brand corn flour is 0.3% and pumpkin protein 0.207% (Santoso, 2013). In line with Hariadi (2017), namely the addition of 30% soybean flour in cookies increased the protein content to 8.63% and Jariyah's research (2017) succeeded in increasing the protein content of taro and soybean composite food bars.…”

“…So that by increasing the concentration of added soybean flour, it will enrich the minerals in the resulting product. In addition, research by Hariadi et al (2017) showed that the more addition of soybean flour, the higher the ash content of cookies.…”

“…The fat content of soybean flour is much higher than that of corn and pumpkin flour. The fat content of soybean flour is 18.1% (Hariadi, 2017) and 20.6% (TKPI, 2017). The fat content of Fit's brand corn flour is 0.1% and pumpkin fat content is 0.5% (TKPI, 2017).…”

“…Previous research according to Thomas et al (2017) proved that the addition of 25% soy flour was able to increase the protein content of gluten-free and casein-free biscuits to 6.42%. In addition, the research of Hariadi et al (2017), stated that the addition of soybean flour to a mixture of banana cob and corn flour had a greater effect on water content, ash content, and protein content.…”