Abstract
The purpose of this study was to determine the acceptability, nutritional content, and shelf life of cookies based on millet flour as a functional food. This type of research is a laboratory-based descriptive. Formulation cookies flour of millet is distinguished by the addition of flavorings nature of which includes millet flour cookies without additional flavorings (F1), banana flavor millet flour cookies (F2), spice flavor millet flour cookies (F3) and chocolate flavor millet flour cookies (F4). Data collection procedure was carried out by hedonic test on untrained panelists consisting of men and women aged 18-40 years as many as 25 panelists, then the selected formulations were analyzed for nutritional content and shelf life. Data were analyzed using the Kruskal-Wallis analysis method and continued with the Mann-Whitney test if the treatment had a significant effect. The panelists' acceptance showed that the formulation of millet flour cookies had no significant effect (p>0.05) on the color, taste, aroma, texture and overall cookies. The F1 cookies formula without the addition of flavoring has the highest average value of the other formulas, which is 4.16 with the preferred category. The results of the proximate test on the selected cookies include water content 6.1%, ash 2.14%, protein 8.38%, fat 30.38%, carbohydrates 53.0%, fiber 2.22%, and total energy 518.98 kcal. The shelf life of cookies using the Arrhenius approach is 14 days at a temperature of 250C, 370C, and a temperature of 440C with the results respectively 134.81 days (4.5 months), 79.18 days (2.6 months) and 59.14 days (1.9 months). While the results of the total microbial test showed that there was a decrease in total microbes in millet flour cookies stored in an incubator at 250C, 370C, and 440C for 4 weeks of storage, respectively 2.05 x 102, 1.05 x 102, and < 4 0.0 x 101, still meets the standard of SNI 01-2973:2011 with a maximum of 1 x 104 colonies/gram. Based on the results of the study, millet flour cookies can be enriched with food sources of protein and fiber so that it can increase the nutritional value of cookies as an additional food.
Highlights
Millet is a cereal plant that can grow on marginal land, namely dry climatic conditions, infertile soils and limited irrigation while other cereal crops are less successful (Nurmala, 2003)
There were other studies that used other basic ingredients of flour as a substitute or substitute for wheat flour, namely in the research of Sukandar et al (2014) showed that cookies made from breadfruit flour had low acceptance compared to other flour-based cookies, but the formulation of cookies made from breadfruit flour with soy milk added was the preferred cookie
As for this study, researchers are interested in looking at the organoleptic quality, nutritional content, and shelf life of cookies made from millet flour with the formulation of flavoring additives as functional food
Summary
Millet is a cereal plant that can grow on marginal land, namely dry climatic conditions, infertile soils and limited irrigation while other cereal crops are less successful (Nurmala, 2003). Millet has excellent nutritional quality as a functional food source of energy and protein which is comparable to other major cereals such as wheat, rice, and corn (Saleh, et al, 2013). This plant is rich in carbohydrates, protein, fat, and fiber (Bandyopadhyay, el al., 2017), and has a low glycemic index so that it can be used in therapeutic diets (Thathola, et al, 2011). Rich in fiber serves to help prevent constipation (constipation), so the body has a healthy digestive system for diabetics (Parvathi, et al, 2015) In several previous studies, millet flour has been widely used as an additional ingredient combined with wheat flour in various products such as noodles, bread, nuggets, brownies, and cookies. As for this study, researchers are interested in looking at the organoleptic quality, nutritional content, and shelf life of cookies made from millet flour with the formulation of flavoring additives as functional food
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
