PENGARUH FORMULASI COOKIES DENGAN PENAMBAHAN TEPUNG AMPAS KEDELAI DAN KELOR TERHADAP SIFAT FISIKOKIMIA COOKIES KAYA SERAT DAN ANTIOKSIDAN

Cookies are pastries with a savory taste and crunchy texture made from low-protein wheat flour. However, cookies have the disadvantage that they do not have additional nutritional content such as fiber and antioxidants. There fore, as a solution, soybean and moringa flour were added. This study aims to determine the effect of the formulation of soybean pulp flour and Moringa flour on the physicochemical and organoleptic characteristics of cookies and to obtain the best formulation of cookies. The design of this study used a Randomized Block Design (RAK) method with 1 factor, namely the formulation of the percentage of soybean dregs flour and Moringa Leaf flour. The sample used had 8 treatments F1 (0% TAK: 10% TDK), F2 (10% TAK: 10% TDK), F3 (TAK 10%: 20% TDK), F4 ( TAK 10% : TDK 30%), F5 (TAK 10% : TDK 0%), F6 (TAK 20% : TDK 10%), F7 (TAK 20% : TDK 20%), F8 (TAK 20% : TDK 30%). The research was carried out with 3 repetitions so that it got 24 experimental units. Each data obtained will be processed by analysis of variance (ANOVA) at = 5% and followed by a differentiating test, namely the DMRT test. The results showed that the best formulation of cookies soybean dregs flour and moringa leaf flour as a whole the parameters that have been tested were found in treatment F2 (10% soybean dregs flour and 10% moringa flour) the water content value was 1.98%, the ash content was 0.83% , fat content 33.39%, protein content 6.09%, carbohydrate content 56.70%, fiber content 2.78% (up 213%), antioxidants by 81.17% (up 112.5%), texture by 36.88N, brightness (L) 57.06, greenish (a-) 22.83 yellowish (b+) 12.83 and attractive color organoleptic score (6), fragrant aroma organoleptic (6), good taste organoleptic (6), organoleptic crunchy texture (6), organoleptic likes (6)