Tri Marta Fadhilah, S.Pd., M.Gizi. Pengarang Elfira Maya Sari, M.Si Pengarang apt. Nofria Rizki Amalia Harahap, M.Farm Pengarang

LINTAS PRODI - S1 FARMASI, D4 Tekno. Lab. Medis, S1 Gizi SAINSTEK: JURNAL SAINS DAN TEKNOLOGI December 2024 Vol 16 No 2 ISSN: 2580-278X (e) pp : 77-85 Abstract Indonesia is a country that has a variety of local ingredients that can be processed into flour as an alternative to wheat flour. The use of flour in Indonesia by the food processing industry includes ingredients for making foods such as cookies. The quality of food depends on the amount of nutrients it contains. This study involves cookie products processed from basic ingredients like wheat flour, mocaf flour, millet flour, psyllium husk flour, and three mixed formulas without wheat flour. To determine the nutrient content of a food, a proximate analysis is needed for cookies made with high- fiber flour. The examination methods used are the SNI 01-2891- 1992 method and the SNI 2973:2011 method. The results show differences in proximate analysis between wheat flour cookies, mocaf flour, millet flour, psyllium husk flour, and the three mixed formulas. The proximate analysis of the cookies was compared with the SNI 01-2973-1992 standard. According to the nutritional analysis, the cookie products with treatments F1, F2, and F3, which have the highest carbohydrate and protein content and the lowest fat, are product F2. However, when considering crispiness, product F1 is the best because it has the lowest moisture and ash content, meeting the cookie standards.