KARAKTERISTIK FISIKO-KIMIA DAN ORGANOLEPTIK COOKIES LIDAH KUCING DENGAN SUBTITUSI TEPUNG EDAMAME (Glycin max (L) Merrill) DAN PENAMBAHAN BUBUK MATCHA

Cookies are snack that can comply energy needs in a certain period of time for people. In general cookies are made by flour. The cookies effort develop products are made by subtitation edamame flour. edamame flour has a high protein content and antioxidant content. cookies are circulating on the market have a variant of original taste. Therefore, an additional other local food is done such as matcha powder as a variant of a new cookie on the cookie diversity effort. Matcha has a high antioxidant content. The purpose of this study is to determine the effect of concentration of edamame flour subtitution on physicochemical characteristics and organoleptic cookies and find out the best treatment of edamame flour substitution of cookies that may be accepted by the panelist. This research used a simple Random Design (RAL), namely a simple sub substitute for edamame flour consisting of 6 treatments with 2 repetitions. The results show that edamame flour substitute has a very significant effect on water content, ash content, fat content, protein levels, carbohydrate levels, antioxidant activities, fractures, and organoleptic organs that include taste, aroma, texture, and cookie colors. The best treatment cookies are obtained at the treatment of E5 subnote, edamame 50% of water content with a 2.25% water content, ash content of 0.89%, fat content of 33.91%, protein content is 10.19%, carbohydrate content, 76% antioxidant activity of 77.1%, broken 1.29% and Sexamon (2.89%, with a green taste score, 16), a crunchy color of 1.6%