THE FORMULATION OF COOKIES USING SAGO AND MODIFIED CASSAVA FLOUR (MOCAL) FLOUR
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Date
2014-01-27
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Abstract
The most common flour used for making cookies is wheat flour. It can be substituted
with other flour such as sago starch (SS) and modified cassava flour (MOCAL). The purpose of
this study was to get the best formulation of cookies made from sago starch flour and MOCAL.
A completely randomized design (CRD) with five treatments and three replications was assigned.
The treatments were SM0 (S 100%, MOCAL 0%), SM1 (SS 80%, MOCAL 20%), SM2 (SS 60%,
MOCAL 40%), SM3 (SS 40%, MOCAL 60%), and SM4 (SS 20%, MOCAL 8 0%). The variables
observed were amount of moisture, ash and protein in the cookies. Sensory evaluation (aroma,
color, taste, texture and overall acceptance) of cookies was analyzed by Friedman test. The
results show that some combination of SS and MOCAL had no significant effect (P> 0.05) on
moisture and ash content between treatments cookies. The protein content of SM0 had no
significant difference (P> 0.05) compared to SM1, SM2, and SM3 treatments, but it had
significant difference (P <0.05) compared to SM4 treatment. Based on sensory evaluation, it
can be concluded that the average level of consumer preferences for aroma, taste, texture and
overall acceptance of cookies were from neutral to like it. While of the most popular color was
the cookies in the SM4 (SS 20%, MOCAL 80%).
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Keywords
sago starch, modified cassava flour, Cookies