Physicochemical and Organoleptic Characteristics of Tempeh Cookies

Amelya Aprilliani Yolanda, Nurul Hidayah

Abstract


Cookies are a popular snack alternative consumed by the public. Typically made from wheat flour, alternative ingredients like tempeh flour are being considered. Tempeh is high in protein and fiber. This study aims to determine the effects of varying formulations of wheat flour and tempeh flour on the physico-chemical and organoleptic characteristics of cookies. Using a Completely Randomized Design (CRD) with one factor, the study varied the proportions of wheat flour and tempeh flour: F1 (100% wheat flour: 0% tempeh flour), F2 (75%: 25%), F3 (50%: 50%), and F4 (25%: 75%). The physico-chemical characteristics analyzed included moisture, ash, protein, fat, carbohydrates, fiber, and texture. Hedonic and descriptive organoleptic tests evaluated taste, color, odor, hardness, crispiness, aftertaste, and overall preference. Data were analyzed using One way ANOVA with a 5% significance level and Duncan's post-hoc test. Results showed significant effects of the wheat flour and tempeh flour variations on moisture, fat, protein, carbohydrates, fiber, hardness, brittleness, and organoleptic properties of the cookies. The best formulation was F4 (25% wheat flour: 75% tempeh flour) with the highest protein and fiber content in the cookies, respectively, at 16.10% and 12.36%.These results suggest that increasing the proportion of tempeh flour in cookie formulations can enhance their nutritional value, particularly in terms of protein and fiber content, while still producing a product acceptable to consumers. Such formulations have potential dietary benefits and may serve as a commercially viable alternative for health-oriented snack products

Keywords


Cookies; Organoleptic; Physicochemical; Tempeh flour; Wheat flour

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References


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DOI: https://doi.org/10.21107/jsa.v2i1.27

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