Pengaruh Substitusi Tepung Terigu dengan Tepung Kacang Hijau terhadap Daya Terima, Air, Protein pada Cookies

Abstract

The high source of protein in green beans and can improve efforts to optimize the processing of green beans can be done by means of food diversification, green beans can be made into flour. Then the processing of mung bean flour is used as an alternative ingredient to substitute wheat flour in making cookies. The purpose of this study was to determine the acceptability of cookies substituting wheat flour with mung bean flour (Vigna radiata). This study was an experimental study using a completely randomized design (CRD) with 4 treatments of cookies substitution of mung bean flour A1 (100% wheat flour : 0% mung bean flour), A2 (80% wheat flour : 20% mung bean flour), A3 ( 70% wheat flour : 30% mung bean flour), A4 (60% wheat flour : 40% mung bean flour). Parameters observed in the study included color, aroma, texture, and taste in the acceptability test as well as water and protein content. The results showed that the best substitution of wheat flour with mung bean flour was A3 treatment (70% wheat flour : 30% mung bean flour), 4.21% moisture content, 5.01% protein with a color preference level of 4.20 (likes) , aroma 4.30 (like), texture 4.20 (like), and taste 4.17 (like). From the results of the study it can be concluded that cookies substitution of wheat flour with mung bean flour has a significant effect on acceptability, water content and protein in cookies.