PENGARUH SUBTITUSI TEPUNG JAGUNG PULUT (Zea mays ceratina L.) DALAM PEMBUATAN COOKIES

Abstract

Pulut corn is an alternative that can be used as a substitute for wheat flour in cookies making. Cookies are pastries that are small in shape, have a sweet taste, a less dense and crunchy texture. This study aimed to determine the effect of the formulation to-organoleptic quality, texture and moisture content by substituting glutinous corn flour. The experimental approach used a completely randomized design (CRD), with 1 factor, 4 treatments and 3 replications, in total 12 experimental units. The ratio of wheat flour and corn flour were P1 (250g : 0g), P2 (150G : 100g), P3 (125g : 125g), and P4 (100g : 150). Then the results were analyzed using One Way ANOVA (p> 0.05). Based on the organoleptic test with the most preferred treatment sequentially namely P2, P3, P4, and P1 and the moistures values were ​​P1 (3.44%), P2 (3.25%) P3 (4.41%) and P4 (4, 66%). The results of the texture test were P1 (23.49 N), P2 (28.16 N), P3 (23.00 N), and P4 (16.89 N).