Pengaruh Substitusi Tepung Beras Hitam Terhadap Komposisi Proksimat dan Daya Terima Butter Cookies

Cookies are a type of wheat-based snack that has a crispy texture, taste and different shapes so popular to the public. To reduce grain imports, researchers want to substitute local foodstuffs of black rice flour to make butter cookies. Black rice has many nutrients compared to other rice. The purpose of this research is to know the effect of substitution of black rice flour on the proximate composition and the acceptability of butter cookies. This study used complete randomization with 4 substitution treatment of black rice flour 0%, 25%, 30% and 35%. The data of proximate composition test and the acceptability of black rice flour substitution butter cookies were analyzed using one way anova test and DMRT (Duncan Multiple Range Test). The proximate composition test is the effect of substitution of black rice flour from water content, ash, fat, protein and crude fiber in butter cookies products. The result of acceptance test of butter cookies from 4 treatments 2 is that there is substitution effect 0%, 25%, 30%, 35% black rice flour to the acceptability of butter cookies of color, aroma, texture, taste and overall. The study of proximate composition and acceptability showed significant influence on each substitution and foodstuffs in the manufacture of butter cookies. Further research is needed on how to manufacture butter cookies so that water content, protein, fat, crude fiber and carbohydrate does not exceed Indonesia National Standard