Optimasi Penggunaan Tepung Komposit Jagung dan Ubi Jalar dalam Pembuatan Kukis

Abstract

Corn and sweet potato have been known as local resources in Indonesia. Composite flour consisted of corn and sweet potato flour could be used to replace wheat flour in cookies production. The aim of this research was to obtain optimum formula and process parameters in cookies production using composite flour. Wheat flour could be totally replaced by composite flour which were made from 77.54% of corn flour and 22.46% of sweet potato flour. Optimum baking parameters were 139°C for 18 minutes. The organoleptic score of the cookies was between 5.89 (like slightly) and 7.18 (like moderately). Proximate analysis showed that cookies contained 4.55% of water, 1.65% of ash, 5.97% of protein, 64.40% of carbohydrate (by difference), and 23.43% of fat.