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标题：FORMULASI COOKIES SUMBER PROTEIN BERBAHAN TEPUNG KACANG TUNGGAK SEBAGAI UPAYA PEMANFAATAN KOMODITAS LOKAL
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作者：Erni Sofia Murtini ; Nur Oktavia Suci Lestari
期刊名称：Jurnal Teknologi Dan Industri Pangan
印刷版ISSN：2087-751X
出版年度：2017
卷号：28
期号：2
页码：194-200
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：I nnovat ion of protein source cookies using local raw material such as cowpea is important for diversification . The objective of the study was to formulate cowpea cookies that m e et the protein source claim based on Codex Alimentarius Commissary (CAC) and BPOM regulations. Formulation was determined by linear programming with minimum protein limit s of 5 g/100 g for CAC and 12 g/100 g for BPOM. There were 6 formula with one factor , i.e. the proportion of the germinated cowpea flour:wheat flour of 44.58:4.42, 46.58:2.42, 48.58:0.42, 7.60:41.40, 9.60:39.40 , and 11.60:37.40. The study w as arranged in Randomized Block Design (RBD) and repeated 4 times. The data were analyzed by ANOVA followed by DMRT with 95% confidence level. T he best formulation was obtained in cookies made with the proportion of germinated cowpea flour:wheat flour of 48.58 g:0.42 g . Those cookies contain ed 12.55±0.15% protein, 3.79±0.14% water, 36.18±1.42% fat, 45.09% carbohydrate, had yellow color (L* 61.62±0.42; a* 5.64±0.09; b* 23.52±0.36 ) , 1.35±0.03 N break strength, 583 Kcal calories and 0.25±0.01% sodium. One serving size of the cookies (25 g) was able to meet the % daily value for protein ( 5.23% ) , carbohydrate ( 3.5% ) , fat ( 13.5% ) , and energy ( 6.5% ) . The cookies can be qualified as protein source product s based on BPOM RI regulation (minimal 12 g/100 g protein) and Codex Alimentarius regulation (minimal 5 g/100 g protein), and complied with SNI quality standard for cookies that require maximum 5% water content and at least 5% protein.
关键词：cookies;cowpea;germination;protein source claims