Pengaruh Pengaruh Substitusi Tepung Bonggol Pisang Terhadap Komposisi Proksimat Dan Daya Terima Butter Cookies

Banana weevil flour can be used as a substitute because the composition of banana weevil flour is close to that of wheat and even contains several nutrients that are higher than wheat flour such as energy, calcium, phosphorus, iron and vitamin C. This research aims to determine the effect of banana weevil flour substitution on Proximate composition and acceptability of butter cookies. This research is a type of quantitative research with research methods, namely experimental using a Completely Randomized Design with 4 treatments and 2 repetitions of the variables tested, namely proximate and acceptability used in this research. A total of 30 people were used as research respondents. Proximate test data and acceptability were analyzed using One Way Anova, and continued with Duncan's follow-up test (DMRT) with a confidence level (α = 0.05). The results of the research on the proximate test of the moisture content parameters of butter cookies through substitution of 0%, 15%, 25% and 35% respectively obtained results of 4.05%, 4.61%, 4.64% and 4.96% with results sig (p=0.104). The results obtained can be seen that there is no effect of banana weevil flour substitution on water content. The results of the acceptability test on the overall indicator with a value range of 5.87 - 6.52 were given by the panelists, which means they are in the somewhat like to like category. Treatment S1 has the highest value, namely 6.52 with a ratio of banana weevil flour and wheat flour of 0%:100%