Formulation of Cookies with Substitution of Fish Cork (Channa Striata) and Moringa (Moringa Oleifera) Flour as Foods Functional Protein Wealthy

Abstract

This research aims to develop cookies with fish meal supplementation cork and moringa flour for protein-wealthy functional food. The formulations of cookies with percentage variations, namely in F1 (70% wheat flour: 30% cork fish flour), F2 (60% wheat flour: 40% cork fish meal), F3 (50% wheat flour: 50% cork fish meal). All the treatment using the addition of 2.5% moringa flour. The analysis is protein, fat, moisture content, ash, and crude fibre. The data was analysed using One-Way ANOVA and a differential test using Duncan’s Post Hoc. The result showed cork fish substitution significantly affect protein, water content, and carbohydrate. The organoleptic test combination 70% what flour and 30% cork fish meal high acceptance in texture and taste. The best combination was cookies F3 with 50% wheat flour and 50% cork fish meal that have 17.40±0.06% protein content; 15.47±0.02 fat; 2.28±0.23 water content; 1.54±0.04 ash; 63.31 carbohydrate, and 1,96±0,03% crude fibre.