Tekstur dan Kandungan Zat Gizi Cookies Berbahan Dasar Tepung Ganyong (Canna Edulis Ker.) dan Tepung Kacang Merah (Phaseolus Vulgaris L)
DOI:
https://doi.org/10.55606/sinov.v6i1.796Keywords:
Canna, Red Beans, Cookies, Hardness LevelAbstract
Ganyong and red beans are tubers and nuts that are often found. The use of canna and red beans was not optimal yet, they were generally processed by boiling or as vegetables, so they require processing for food fortification. Ganyong and red beans are local food ingredients that are easy to obtain in various regions, and able to used as more innovative alternative raw materials for cookies. The aim of this research was to determine the quality and nutritional content of cookies made from canna and red beans. This research was an experimental study, using canna flour and red bean flour in a ratio of 1:1. Different formulations were consisted cookies 1, cookies 2, and cookies 3 based on flour grain sizes of 60, 80, and 100 mesh sizes. Hardness was analyzed using the texture analyzer and fiber content was analyzed by the gravimetric method, and protein was analyzed by the Kjedahl method. The hardness value for cookie 1, cookie 2, and cookie 3 were 1201.34(gf), 2996.34(gf), 4168.84(gf) respectively, and the crude fiber was 24.10 %. The best cookie was the lowest hardness which is cookie 1.
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