Author

Musrowati Lasindrang

Subject

- Pertanian

Abstract

Cookies are the type of snack most people from child to adult-like.The objective of the research was to identifythe best formulation of waxy corn flourand goroho banana flour and to analyze proximate content and organoleptic test of cookies. The research used completely randomized design with 5 treatments consistingof A0 (100%,0%, 0%), A1=60%, 25%, 15%), A2 (50%, 35%, 15%), A3 (40%, 45%, 15%), and A4 (30%, 55%, 15%). Data wereanalyzed with ANOVA statistical test.The results indicated that cookies formulation of 30% goroho banana flour, 55% waxy corn flourand 15% wheat flour gotthe highest score with the best formulation at 5% level. Chemical analysis indicated that water content, ash content, protein content, fat content and carbohydratecontent of the cookies are 3.37%, 3.62%, 9.27%, 0.73% and 83.01%, respectively. The crude fibercontent of cookies ranged from 10.38% to 13.76%; the highest score was on formulation of 30% goroho banana flour, 55% waxy corn flour, and 15% wheat flour. Sensorycharacteristic of cookies from organoleptic test include colour, texture, aroma and taste with score of 5.40, 6.03, 5.73 and 6.10, respectively, which indicatessignificant differenceKeywords: cookies, formulation, waxy corn flour, goroho banana flour

Publisher

PMAS-Arid Agriculture University Rawalpindi-Pakistan

Contributor

-

Publish

2019

Material Type

ARTIKEL

Right

-