THE FORMULATION OF COOKIES USING SAGO AND MODIFIED CASSAVA FLOUR (MOCAL) FLOUR

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%).