Pengaruh Subtitusi Tepung Terigu Dengan Tepung Biji Alpukat (Persea Americana Mill) Terhadap Tingkat Kesukaan Cookies

Abstract

Cookies are one of the food products that are popular with the public. The raw material for making cookies is wheat flour, which is still imported from abroad and year by year the number of imports from abroad continues to increase. Utilization of avocado seed flour will reduce the use of wheat flour and can also reduce waste from avocados. The main factor in fulfilling the quality of a product can be assessed based on the appearance of the product, the taste of the product, and the nutritional value of a product. This study aims to analysed the level of preference (taste, aroma, texture, and colour) of cookies through organoleptic tests. The design of this study used an experimental study using the RAL (Completely Randomized Design) method with two replications. Avocado seed flour substitution formulation in 4 treatments, namely control (P1), 30% (P2), 50% (P3) and 70% (P4). The research location is at the State University of Medan. The subjects (untrained panellists) of this study were 25 people. The data from the organoleptic test were analysed descriptively using the percentage of respondents' acceptance from each treatment level and to determine the effect of avocado seed flour substitution on the treatment, Kruskal Wallis statistical analysis was used. The results of this study indicate that the best formula for cookies with 50 percent substitution of avocado seed flour obtained an average value of 1.2 for taste, 0.3 for colour, 0.6 for texture, and for aroma 0.3 with a total value of 2, 4. Based on the results of the Kruskal Wallis test, it is known that there is a significant difference in perception seen from the level of preference for colour, aroma, taste, and texture of avocado seed flour cookies (p = 0.000).