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Abstrak (Bhs. Indonesia)

Tepung komposit adalah produk olahan setengah jadi yang merupakan campuran dari tepung ubi, tepung kacang, maupun tepung serealia. Pada penelitian ini dibuat tepung komposit berbasis tepung kedelai pra-germinasi dengan penambahan susu skim untuk meningkatkan nilai gizi tepung dan produk olahannya terutama kandungan proteinnya. Cookies merupakan salah satu produk hasil olahan dari tepung komposit. Penelitian ini bertujuan untuk menentukan proporsi berat tepung kedelai pra-germinasi-tepung ubi kayu-pati garut dan penambahan susu skim yang tepat untuk meningkatkan kandungan protein tepung komposit, serta menentukan kombinasi perlakuan terbaik untuk menghasilkan cookies dengan kualitas terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 kali ulangan.  Faktor yang dicoba adalah  90: 0: 10 (T1); 80: 10: 10 (T2); 70: 20: 10 (T3); 60: 30: 10 (T4), serta penambahan susu skim (S) pada tepung komposit (b/b) yang terdiri atas 0% (S1);  2,5% (S2) ; 5% (S3) ; 7,5% (S4), sehingga diperoleh 16 kombinasi perlakuan. Hasil penelitian menunjukkan tepung komposit kombinasi perlakuan proporsi berat tepung kedelai pra-germinasi-tepung ubi kayu-pati garut ; susu skim =  90: 0: 10 ; 7,5% (T1S4) merupakan perlakuan tepung  terbaik dengan protein total sebesar 46,89% bk, kadar air 6,72% bb, kadar abu 1,73% bk, kadar protein terlarut 0,174% bk, kadar pati 9,31% bk, kadar serat kasar 9,36% bk, kadar lemak total 17,84% bk, kadar karbohidrat by difference 33,54% bk. Pada aplikasi pembuatan cookies dari 16 kombinasi ditentukan menggunakan metode Indeks Efektivitas, diperoleh cookies perlakuan terbaik dari tepung komposit kedelai pra-germinasi-ubi kayu-pati garut ; susu skim = 60: 30: 10 ; 7,5% (T4S4). Cookies memiliki warna kuning kecokelatan (3,17), tekstur renyah (3,17),  flavor enak (2,57), disukai (2,57) dengan  kadar protein  total 17, 92% bk .

Abtrak (Bhs. Inggris)

Composite flour is a fabricating processed product, combination of cassava flour, peanut flour, and cereal flour. In this research, pre-germinated soybean flour-based composite flour was made by addition skimmed milk to increase the nutritional value of flour and its processed product especially the protein content. Cookies is one of processed products of composite flour. This research was aimed to determine the optimum weight proportion of pre-germinated soy bean flour-cassava flour-starch arrowroot and precise skimmed milk increment to increase the protein content of composite flour, and determine combination of the best treatment to produces the best quality cookies. This research employed Randomized Complete Block Design (RCBD) with twice repetitions. The factors examined were the proportion (w/w) pre-germinated soybean flour-cassava flour-arrowroot starch i.e. 90 : 0 : 10 (T1), 80 : 10 : 10 (T2), 70 : 20 : 10 (T3), 60 : 30 : 10 (T4), and skimmed milk (S) addition on the composite flour (w/w) which consisted of 0% (S1), 2.5% (S2), 5% (S3), 7.5% (S4), so that it was obtained 16 combinations of treatment. The result of the research depicted that the best treatment combination was the composite flour of pre-germinated flour-cassava flour-arrowroot starch at proportion (w/w) 90 : 0 : 10 and 7.5% skimmed milk (w/w) with total protein of 46.89% db, water content of 6.72% wb, ash content of 1.73% db, dissolved protein content of 0.174% db, starch content of 9.31% db, crude fiber content of 9.36% db, total fat content of 17.84% db, carbohydrate content (by difference) 33.54% db. The best quality of cookies making from 16 combinations was determined using Effectiveness Index Method. It was obtained of pre-germinated soybean flour-cassava flour-arrowroot starch (w/w) = 60: 30: 10 (T4) and skimmed milk = 7.5% (S4). Cookies had brownish yellow color (3.17), crispy texture (3.17), delicious flavor (2.57), hedonic value (2.57) with total protein content of 17.92% db.

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