Inovasi Butter Cookies Berbahan Dasar Tepung Mocaf (Modified Cassava Flour)

Innovation In Butter Cookies Made From Mocaf Flour (Modified Cassava Flour)

Penelitian ini bertujuan untuk mengembangkan inovasi butter cookies substitusi tepung mocaf sebagai alternatif makanan ringan yang sehat dan bebas gluten. Metode penelitian yang digunakan adalah eksperimen, mengevaluasi butter cookies dengan proporsi substitusi tepung mocaf 25%, 37.5%, dan 50%. Sampel dengan substitusi mocaf 25% menunjukkan hasil terbaik dalam hal bentuk, warna, tekstur, kerenyahan, aroma, rasa, dan tingkat kesukaan keseluruhan. Analisis gizi pada sampel terbaik (25% mocaf) menunjukkan kadar air 1,05%, protein 12,05%, lemak 8,10%, karbohidrat 77,68%, dan abu 1,23%. Semua kandungan gizi ini memenuhi standar mutu cookies SNI 01-2973-1997. Kesimpulan penelitian ini adalah butter cookies dengan substitusi tepung mocaf 25% menghasilkan produk yang disukai panelis dan memenuhi standar gizi, menjadikannya alternatif yang menjanjikan.

Kata Kunci: Butter cookies, tepung mocaf, bebas gluten, uji sensori

This study aims to develop innovative butter cookies using mocaf flour as a healthy and gluten-free snack alternative. The research method used was experimental, evaluating butter cookies with mocaf flour substitution proportions of 25%, 37.5%, and 50%. The sample with 25% mocaf substitution showed the best results in terms of shape, color, texture, crispiness, aroma, taste, and overall preference. Nutritional analysis of the best sample (25% mocaf) showed a water content of 1.05%, protein 12.05%, fat 8.10%, carbohydrate 77.68%, and ash 1.23%. All of these nutritional contents meet the SNI 01-2973-1997 cookie quality standards. The conclusion of this study is that butter cookies with 25% mocaf flour substitution produce products that are preferred by panelists and meet nutritional standards, making them a promising alternative. Keywords: Butter cookies, mocaf flour, gluten-free, sensory testing