Cookies Formula for Oat (Avena sativa L.) and Plainnates (Musa Paradisiaca L.) as Alternative Food Ingredients

Abstract

Cookies in circulation have a high amount of vegetable or animal fat (20-30% based on flour weight) and fiber content low Because material main cookies Which There is in market that is flour flour, necessary innovation for develop product cookies that are low in calories and have high fiber content, Wrong the only one with use material main oats (Avena sativa L.). The aim of this research is to analyze whether OAT ( Avena sativa L. ) and Raja banana (Musa Paradisiaca L.) can be formulated as cookies that have low calorie content and sensory evaluation of cookies using color, taste, aroma and texture parameters. This research is true experimental research carried out in the laboratory. Cookies made with the composition of oats and plantain are F1 ( 120gr: 80gr), F2 (150gr: 50gr), F3 (180gr: 20gr). Based on the research results obtained, it is stated that the ash content, water content, carbohydrate content, protein content, fat content and total energy (calories) are respectively as follows: In the control (0.74%; 3.38%; 92 .2%; 2.62%; 4.8% and 422kcal), F1 (3.50%; 4.70%; 78.97%; 5.25%; 12.20% and 446 kcal), F2 ( 3.42%; 4.24%; 70.99; 8.75%; 18.00; .96% and 481%). The results of the sensory test stated the p value: 0.000, which means there is a difference. Oats ( Avena sativa L. ) and plantains (Musa Paradisiaca L.) can be formulated into low-calorie cookies. Based on the sensory evaluation, it was stated that there were differences in the panelists' preferences for the color, taste, aroma and texture of oat and plantain cookies. In order to carry out further analysis for the application of cookies to mice as a low-calorie diet food. Keywords: Cookies, Oats, King Banana, Alternative Food.