KAJIAN ORGANOLEPTIK DAN NILAI GIZI COOKIES SUBSTITUSI TEPUNG TERIGU DAN TEPUNG BIJI DURIAN (Durio zibethinus MURR)

Abstract

The purpose of this study was to determine the proximate value and the best formulation of cookies from a combination of wheat flour and durian seed flour (Durio zibethinus Murr). This study used a completely randomized design (CRD), consisting of 5 treatments, namely C0: (100% wheat flour: 0% durian seed flour) C1: (80% wheat flour: 20% durian seed flour) C2: (85% wheat flour: 15% durian seed flour) C3: (90% wheat flour: 10% durian seed flour) C4: (95% wheat flour: 5% durian seed flour). Each treatment was repeated 3 times, so that 15 experimental units were obtained. The data from the assessment results were statistically analyzed using Analysis of Variance (ANOVA). The results showed that the combination of 95% wheat flour and 5% durian seed flour (C4) gave the best assessment results for organoleptic tests with an average preference value of 3.75 (like), aroma 3.48 (slightly like), taste 3.55 (like) and texture 3.73 (like). The proximate values of the selected cookies (C4) included water content of 4.5%, ash content of 1.6%, protein content of 13.9%, fat content of 26.7%, fiber content of 2.6% and carbohydrate content of 50%. The antioxidant activity of cookies in the C4 treatment was categorized as very weak, from the result of the highest substitution of durian seed flour (20%) the IC50 value was 3613 ppm.