PENGARUH RASIO PATI BIJI ALPUKAT (Persea americana Mill.) DAN TEPUNG TERIGU TERHADAP KARAKTERISTIK FISIKOKIMIA COOKIES

Avocado seeds have a high starch content of about 80.1%, so this avocado seed starch can be used as a substitute for flour in making cookies. Cookies are a type of pastry with a sweet or savory taste, crunchy texture, small shape, and made of wheat flour as the raw material and other ingredients such as fat and eggs. In addition to starch sources, avocado seeds contain bioactive compounds that act as polyphenols, flavonoids, triterpenoids, quinones, saponins, tannins, monoterpenoids and sesquiterpenoids. Processing avocado seeds by extracting starch from avocado seeds. The purpose of this study was to determine the effect of the ratio of avocado seed starch and wheat flour on the chemical, physical and organoleptic properties of cookies. This study used a simple Randomized Block Design (RAK) with 6 treatments and 4 replications. Some of the treatments given in this study were avocado seed starch 0%, 5%, 10%, 15%, 20%, 25% and wheat flour 100%, 95%, 90%, 85%, 80%, 75%. Parameters analyzed were moisture content, ash content, antioxidant, color, hardness, and organoleptic. The data were analyzed by analysis of variance and continued with a 5% DMRT test. The results showed that the ratio of avocado seed starch and wheat flour with different treatments had no effect on water content. And affect the ash content, antioxidants, color (L and b+), hardness, organoleptic. The best treatment was obtained in treatment A2 with 10% avocado seed starch and 90% wheat flour. Which is in accordance with SNI with water content 1.8%, ash content 1.98%, antioxidant 34.59%, color brightness level (L) 58.58, color yellowness level (b+) 19.25, hardness 11.53 N , taste 3,6 (quite good), aroma 3,28 (quite fragrant), appearance 3,4 (quite attractive), preference 3,2 (like enough), texture 4,36 (crispy