Organoleptic and chemical properties test on cookies made from Mocaf and oyster mushroom flour

Abstract

The purpose of our study was to characterize the quality of oyster mushroom flour dried using the hybrid fluidized bad dryer with a UV lamp. Making cookies was implemented by oyster mushroom flour and modified starch flour called mocaf. Methods in our study using Completely Randomized Design with comparision modified starch flour (mocaf) and oyster mushroom flour (100% of mocaf flour; 95% of mocaf flour and 5% of oyster mushroom flour; 90% of mocaf flour and 10% of oyster mushroom flour; 85% of mocaf flour and 15% of oyster mushroom flour; 80% of mocaf flour and 20% of oyster mushroom flour; 75% of mocaf flour and 25% of oyster mushroom flour. Water content, fat content and fiber content were analyzed as chemical properties of cookies. Organoleptic test was designed by 25 panelists using hedonic test to characterize sensory properties. The results showed that chemical properties consist of water content about 3.3 - 7.1%, fat content about 20.65 – 28.9%, fiber content about 3.03 – 6.55%. Observations on aspects of physical properties carried out by organoleptic tests on the parameters of taste, color and aroma through the Kruskal Wallis test showed no effect. In the texture parameter of cookies products, the variation in the amount of mocaf flour and oyster mushroom flour treatment has an effect.