Detail Cantuman

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.