Effect of Addition Potato Flour (Solanum tuberosum L.) And Moringa Flour (Moringa oleifera) on Several Quality of Cookies

Abstract

This study aims to determine the effect of using potato flour (Solanum tuberosum L.) and Moringa flour (Moringa oleifera) on the quality of cookies. The experimental design used was Completely Randomyzed Block Design (CRBD) with one factor, namely the effect of adding potato flour and moringa flour with treatments, namely by comparison of potato flour and moringa flour p1 (49%: 1% ); p2 (48%: 2%); p3 (47%: 3%); p4 (46%: 4%) and p5 (45%: 5%). Each treatment was repeated 3 times to obtain 18 experimental units. The parameters observed were chemical quality (moisture content, starch content and antioxidant activity), physical quality (color) and organoleptic quality (texture, aroma, color and taste). Data from chemical, physical (color) and organoleptic observations were analyzed by analysis of diversity at a real level of 5% using Co-Stat software and if there were significant differences then tested further with an Honestly Different Difference test (BNJ 5%). The results showed that the effect of adding potato flour and Moringa flour had a significantly different effect on chemical quality (moisture content, starch content and antioxidant activity), physical (color) and organoleptic quality (texture, aroma, color and taste). The treatment of p1 (potato flour 49%: 1% Moringa flour) is the best treatment to produce the best quality cookies with moisture content 4.93%, starch content 36.49%, antioxidant activity 93.14%, L value 44.28 , the texture was crunchy and moringa aroma is rather strong.