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Abstrak (Bhs. Indonesia)

Tepung kacang hijau dan tepung jagung dapat dijadikan alternatif dalam 
pembuatan cookies yang merupakan salah satu produk makanan yang cukup 
populer dan tidak memerlukan bahan yang volumenya dapat mengembang besar.
Selain untuk mengurangi ketergantungan terhadap tepung terigu, tepung jagung 
yang tinggi serat dan tepung kacang hijau yang tinggi akan protein sangat baik 
bagi kesehatan tubuh. Pada pembuatan cookies memerlukan bahan pemanis, 
bahan pemanis yang digunakan adalah gula pasir dan gula kelapa kristal.
Penelitian ini bertujuan untuk: 1) Mengetahui pengaruh berbagai jenis 
formula terhadap sifat kimia cookies yang dihasilkan. 2) Mengetahui pengaruh 
berbagai jenis formula cookies terhadap tingkat kesukaan panelis berdasarkan uji 
organoleptik. Penelitian ini dilakukan secara eksperimental menggunakan 
Rancangan Acak Kelompok (RAK) dengan dua faktor yang dicoba yaitu jenis 
tepung dan jenis gula. Terdapat 6 perlakuan dan 3 ulangan sehingga didapat 18
unit percobaan. Faktor yang diteliti yaitu (T1G1) cookies jagung kacang hijau 
(67 : 33) gula pasir (100%), (T1G2) cookies jagung kacang hijau (67 : 33) gula 
kelapa kristal (100%), (T2G1) cookies jagung (100%) gula pasir (100%), (T2G2) 
Cookies jagung (100%) gula kelapa kristal (100%), (T3G1) cookies terigu (100%) 
gula pasir (100%) dan (T3G2) cookies terigu (100%) gula kelapa kristal (100%). 
Data kimia dianalisis menggunakan ANOVA pada taraf kepercayaan 95% dan 
jika terdapat pengaruh nyata dilanjutkan dengan Duncan Multiple Range Test
(DMRT) pada taraf kepercayaan 95%. Data sensori dianalisis menggunakan Uji 
Friedman pada taraf kepercayaan 95% dan jika terdapat pengaruh nyata 
dilanjutkan dengan uji banding ganda taraf kepercayaan 95%.
Hasil penelitian menunjukan bahwa perbedaan formula bahan cookies pada 
setiap perlakuan berpengaruh nyata terhadap kadar air, kadar abu, kadar protein, 
kadar karbohidrat dan kadar zat besi, namun tidak berpengaruh nyata terhadap
kadar lemak, kadar serat pangan dan kadar gula total. Pengujian sensori pada 
produk cookies menunjukan bahwa perbedaan formula bahan cookies pada setiap 
perlakuan berpengaruh nyata terhadap parameter warna, aroma, tekstur, flavor dan 
Overall. Cookies yang memiliki kandungan gizi paling baik yaitu jenis cookies
jagung dan kacang hijau pemanis gula pasir dengan kadar air 4,03%, kadar abu 
1,83%, protein 18,62%, karbohidrat 48,17% dan zat besi 1,52%.

Abtrak (Bhs. Inggris)

Mung bean flour and cornflour can be used as alternatives in making 
cookies, which are one of the most popular food products and do not require 
ingredients that can expand in volume. In addition to reducing dependence on 
wheat flour, cornflour which is high in fiber and green bean flour which is high in 
protein are very good for health. In making cookies, sweeteners are needed, the 
sweeteners used are granulated sugar and crystalline coconut sugar. 
This study aims to: 1) Determine the effect of various types of formulas on 
the chemical properties of the resulting cookies. 2) Knowing the effect of various 
types of cookie formulas on the panelists' preference level based on organoleptic 
tests. This research was conducted experimentally using a Randomized Block 
Design (RAK) with two factors being tested, namely the type of flour and the type 
of sugar. There were 6 treatments and 3 replications so 18 experimental units 
were obtained. The factors studied were (T1G1) mung bean corn cookies (67: 33) 
granulated sugar (100%), (T1G2) mung bean corn cookies (67: 33) crystal 
coconut sugar (100%), (T2G1) corn cookies (100 %) granulated sugar (100%), 
(T2G2) corn cookies (100%) crystal coconut sugar (100%), (T3G1) wheat cookies 
(100%) granulated sugar (100%) and (T3G2) wheat cookies (100% ) crystalline 
coconut sugar (100%). Chemical data were analyzed using ANOVA at the 95% 
confidence level and if there was a significant effect, it was continued with the 
Duncan Multiple Range Test (DMRT) at the 95% confidence level. Sensory data 
were analyzed using the Friedman test at a 95% confidence level and if there was 
a significant effect, it was followed by a double comparison test with a 95% 
confidence level.
The results showed that the different formulas for cookies in each 
treatment had a significant effect on water content, ash content, protein content, 
carbohydrate content, and iron content, but had no significant effect on fat 
content, dietary fiber content, and total sugar content. Sensory testing on cookie 
products showed that the differences in the cookie ingredient formula in each 
treatment had a significant effect on the color, aroma, texture, flavor, and overall 
parameters. cookies that have the best nutritional content are corn cookies and 
green beens sweetened with sugar with a water content of 4.03%, ash content of 
1.83%, protein 18.62%, carbohydrates 48.17% and iron 1.52%.

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