Formulasi Cookies Berbahan Tepung Terigu dan Tepung Tempe dengan Penambahan Tepung Pegagan
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Abstract
Cookies merupakan salah satu produk berbahan dasar tepung terigu yang banyak dikonsumsi. Tujuan penelitian ini adalah memformulasi cookies berbahan dasar dua jenis tepung, yaitu tepung terigu dan tepung tempe, serta dengan penambahan tepung pegagan. Hasil uji kadar protein pada tepung tempe cukup besar, yaitu 42,22%, sedangkan kadar serat pangan tepung pegagan sebesar 46,76%. Hasil uji hedonik menunjukkan cookies F1 (tepung terigu 85% dan tepung tempe 15% serta penambahan tepung pegagan sebesar 2,5%) mempunyai penilaian kesukaan yang menyerupai cookies kontrol (tepung terigu 100% dan tanpa penambahan tepung pegagan). Hasil uji proksimat menunjukkan kadar protein, lemak dan abu dari cookies F1 lebih tinggi dari cookies kontrol, sedangkan kadar karbohidrat dan air dari cookies F1 lebih rendah dari cookies kontrol. Hasil uji juga menunjukkan kadar serat pangan cookies F1 lebih rendah dari cookies kontrol.
Kata kunci: cookies, formulasi, tepung terigu, tepung tempe, tepung pegagan
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