1Mariana Dinasanti, 2Harlyanti Muthma’innah Mashar, 3Lamia Diang Mahalia, 4Tesalonika Kanomeira Farrell Boy Garang, 5Farrel Panampe Maleh
Nutrition Department of Poltekkes Kemenkes Palangka Raya
Keywords: Cookies, Watermelon Rind, Okra, healthy snacks
Abstract
Purpose: This study aimed to determine the organoleptic quality and acceptability of cookies made from watermelon rind flour and okra flour.
Methodology: Methodology: The research design used was a complete randomized design with 3 variations of watermelon rind formula comparison: Okra Flour: Wheat Flour formula P1 = 25%: 10%: 65%, P2 = 30%: 15%: 55%, P3 = 35%: 20%: 45%. All formulas were tested for organoleptic and acceptability.
Findings: The results showed the characteristic of watermelon rind flour has a light green-brown color, slightly rough texture and sweet taste. Okra flour has the characteristics of a light green color, slightly rough texture and slightly bitter taste. The results of the organoleptic quality test on aroma showed that 76.67% of panellists stated that P1 had a distinctive vanilla aroma, color in P1 as many as 60% of panellists stated a brownish green color, texture in P1 as many as 63.33% of panellists stated a slightly crunchy texture, and taste in P1 as many as 80% of panellists said sweet. The results of the acceptability test of 30 panellists liked the aroma, color, texture, and taste of formula P1.
Limitation: The limitation of this study is the need to analyze the nutritional content of cookies to support their potential to be developed as a healthy snack.
Contribution: This research can contribute to improving the quality of life by consuming healthy snacks as an alternative solution to preventing degenerative diseases.
