Pengaruh lama pemanggangan terhadap sifat fisikokimia cookies sagu (Metroxylon sagu) manis
DOI:
https://doi.org/10.33830/fsj.v5i2.14471.2025Abstract
Cookies are widely consumed due to their desirable sweet taste and crunchy texture. However, the food industry's heavy reliance on wheat flour necessitates food diversification efforts utilizing local carbohydrate sources, such as sago flour (Metroxylon sagu), to reduce imports and enhance local food value. This study evaluated the effects of varying baking times (20, 23, and 25 minutes) on the physicochemical properties and sensory quality of cookies. The results indicated that extending the baking time significantly reduced moisture content from 8.11% in the 20-minute treatment (C20) to 6.15–6.16% in the 23-minute (C23) and 25-minute (C25) treatments. Conversely, protein content increased from 2.80% to 3.36% as moisture content decreased. The highest antioxidant activity (33.19%) was observed at 20 minutes of baking, which declined with longer durations. In terms of physical properties, the highest hardness was recorded at 23 minutes, whereas color values (L*, a*, b*) showed no significant differences among treatments. Sensory evaluation revealed that cookies baked for 23 minutes were the most preferred by panelists in terms of color, taste, aroma, texture, and overall acceptability. In conclusion, baking time significantly influences the physicochemical characteristics of sago-based cookies, with the 23-minute duration yielding the best sensory acceptance. These findings suggest that sago flour is a viable alternative raw material for cookies, supporting food diversification efforts.
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