Kandungan Zat Gizi dan Daya Terima Cookies dengan Penambahan Kacang Bogor (Vigna subterranea L.)

Abstract

Cookies adalah produk pangan berdaya simpan tinggi namun rendah protein. Kacang Bogor (Vigna subterranea L.) berpotensi meningkatkan kandungan protein pada cookies. Penelitian ini bertujuan mengembangkan cookies dengan penambahan kacang Bogor, menentukan formulasi terbaik, menganalisis kandungan zat gizi, dan mengevaluasi daya terima. Empat formulasi yang dikembangkan yaitu 0%, 20%, 30%, dan 40% penambahan kacang Bogor. Uji hedonik dilakukan terhadap warna, aroma, rasa, tekstur, dan penerimaan keseluruhan. Analisis zat gizi meliputi karbohidrat, protein, lemak, air, dan abu. Hasil menunjukkan penambahan kacang Bogor mempengaruhi daya terima dan kandungan zat gizi cookies. Berdasarkan Metode Perbandingan Eksponensial (MPE), formulasi 0% dan 20% penambahan kacang Bogor memperoleh ranking tertinggi, namun formulasi 20% penambahan kacang Bogor dipilih sebagai terbaik karena tetap disukai dan kandungan proteinnya meningkat. Kandungan zat gizi cookies dengan penambahan 20% kacang Bogor yaitu karbohidrat 63,20±1,90%, protein 7,60±0,21%, lemak 25,46±0,95%, air 2,84±0,06%, dan abu 0,90±0,03%.

Cookies are a food product with high shelf life but low in protein. Bogor nuts (Vigna subterranea L.) have the potential to increase the protein content of cookies. This research aims to develop cookies with the addition of Bogor nuts, determine the best formulation, analyze nutritional content, and evaluate acceptability. Four formulations were developed, namely 0%, 20%, 30% and 40% Bogor nuts addition. Hedonic tests are carried out on color, aroma, taste, texture and overall acceptability. Nutritional content analysis includes carbohydrates, protein, fat, water and ash. The results showed that the addition of Bogor nuts affected the acceptability and nutritional content of the cookies. Based on the Exponential Comparison Method (MPE), the 0% and 20% formulations with the addition of Bogor nuts received the highest ranking, however the formulation with 20% addition of Bogor nuts was chosen as the best because it was still preferred and the protein content increased. The nutritional content of cookies with the addition of 20% Bogor nuts, i.e., 63.20 ± 1.90% carbohydrates, 7.60 ± 0.21% protein, 25.46 ± 0.95% fat, 2.84 ± 0.06% water, and 0.90 ± 0.03% ash.