KARATERISTIK SENSORIK DAN KIMIA COOKIES FUNGSIONAL DARI KURMA, TEPUNG JAGUNG KUNING DAN TEPUNG TEMPE

Agustina, Agustina; Desminarti, Susi; Elida, Mutia

doi:10.33772/jstp.v8i3.40028

Jurnal

KARATERISTIK SENSORIK DAN KIMIA COOKIES FUNGSIONAL DARI KURMA, TEPUNG JAGUNG KUNING DAN TEPUNG TEMPE

Jurnal Sains dan Teknologi Pangan · Vol. 8 No. 3 (2023)

DOI: 10.33772/jstp.v8i3.40028
ISSN: 2527-6271
Published: 2023-06-25
Publisher: JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language: eng

Abstract

ABSTRACT Functional foods are defined as foods that have a function not only to fulfill basic nutritional needs but also have other functions, especially to enhance health status. Dates, yellow corn, and tempeh are foods that have been known to have functional properties. Cookies are a type of snack that is very popular in Indonesia because they have an attractive taste and shape. The aim of this study was to determine the effect of date palm flour substitution and a mixture of yellow corn flour and tempeh flour on the sensory properties, nutritional content and recommended dietary allowance (RDA) of cookies. The results show that based on sensory testing, panelists liked cookies that used dates, yellow corn flour, and tempeh flour with treatments B (225 g flour: 225 g mixed flour: 50 g dates’ grits) and C (200 g flour: 200 g mixed flour: 100 g dates’ grits). Cookies made from dates’ grits experience changes in their ash, fat, protein, and carbohydrate contents. The cookies products can be classified as containing high protein and low carbohydrate contents based on SNI 01-2973-2011 standard. Keywords: cookies functional, dates grits, yellow corn flour, dan tempe flour ABSTRAK Makanan fungsional didefinisikan sebagai makanan yang mempunyai fungsi tidak hanya untuk memenuhi kebutuhan zat gizi dasar bagi tubuh, tetapi juga memiliki fungsi lainnya. Kurma, jagung kuning dan tempe merupakan pangan telah diketahui mempunyai khasiat fungsional. Cookies merupakan salah satu jenis makanan ringan yang sangat digemari oleh masyarakat Indonesia karena memiliki rasa dan bentuk yang menarik. Tujuan dari penelitian ini adalah mengetahui pengaruh substitusi tepung kurma, campuran tepung jagung kuning dan tepung tempe terhadap sifat sensorik, kandungan gizi dan angka Kecukupan Gizi (AKG) cookies. Hasil penelitian menunjukkan bahwa berdasarkan pengujian hedonik/sensorik, panelis menyukai cookies yang menggunakan kurma, tepung jagung kuning dan tepung tempe dengan formulasi atau perlakuan B (tepung terigu (225 g): tepung campuran (225 g): kurma grits (50 g) dan 200g Tepung terigu, 200g tepung campuran (60% tepung jagung kuning dan 40% tepung tempe), 100g kurma grits (C). Cookies yang menggunakan kurma grits mengalami perubahan kandungan gizi baik kadar abu, kadar lemak, kadar protein maupun kadar kabohidrat. Berdasarkan SNI 01-2973-2011, produk cookies ini termasuk produk cookies yang memiliki kandungan protein yang tinggi dan rendah kadar karbohidrat. Kata Kunci: cookies fungsional, kurma, tepung jagung kuning, dan tepung tempe

Collaboration network of the authors

16 authors · 24 co-authorship links · 1 across different organisations

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

Universitas Halu Oleo
Institut Agama Islam Negeri Kendari
Universitas Bina Sarana Informatika
Affiliation unknown

Different organisations
Same organisation
Affiliation unknown
Thicker line = more joint articles · bigger circle = more articles

Show as table

Co-author	Organisation	Joint articles
Ermiati Ermiati	Affiliation unknown	2
Gusti Ayu Kade Sutariati	Universitas Halu Oleo	1
Sitti Leomo	Universitas Halu Oleo	1
Aminuddin Aminuddin	Institut Agama Islam Negeri Kendari	1
Arifin Utha	Universitas Halu Oleo	1
Abdul Hamid	Universitas Bina Sarana Informatika	1
Syamsul Kamri	Affiliation unknown	1
Nur Fajriani Suaib	Affiliation unknown	1
yermia yermia yermia	Affiliation unknown	1
Cucu Rahayu	Affiliation unknown	1
Prima Yaumil Fajri	Affiliation unknown	1
Rozi Satria Utama	Affiliation unknown	1
Tiyas Tono Taufiq	Affiliation unknown	1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.

Original metadata (oai_dc)

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	<dc:title xml:lang="en-US">KARATERISTIK SENSORIK DAN KIMIA COOKIES FUNGSIONAL DARI KURMA, TEPUNG JAGUNG KUNING DAN TEPUNG TEMPE</dc:title>
	<dc:creator>Agustina, Agustina</dc:creator>
	<dc:creator>Desminarti, Susi</dc:creator>
	<dc:creator>Elida, Mutia</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT 
Functional foods are defined as foods that have a function not only to fulfill basic nutritional needs but also have other functions, especially to enhance health status. Dates, yellow corn, and tempeh are foods that have been known to have functional properties. Cookies are a type of snack that is very popular in Indonesia because they have an attractive taste and shape. The aim of this study was to determine the effect of date palm flour substitution and a mixture of yellow corn flour and tempeh flour on the sensory properties, nutritional content and recommended dietary allowance (RDA) of cookies. The results show that based on sensory testing, panelists liked cookies that used dates, yellow corn flour, and tempeh flour with treatments B (225 g flour: 225 g mixed flour: 50 g dates’ grits) and C (200 g flour: 200 g mixed flour: 100 g dates’ grits). Cookies made from dates’ grits experience changes in their ash, fat, protein, and carbohydrate contents. The cookies products can be classified as containing high protein and low carbohydrate contents based on SNI 01-2973-2011 standard.

Keywords: cookies functional, dates grits, yellow corn flour, dan tempe flour

ABSTRAK
Makanan fungsional didefinisikan sebagai makanan yang mempunyai fungsi tidak hanya untuk memenuhi kebutuhan zat gizi dasar bagi tubuh, tetapi juga memiliki fungsi lainnya.  Kurma, jagung kuning dan tempe merupakan pangan telah diketahui mempunyai khasiat fungsional. Cookies merupakan salah satu jenis makanan ringan yang sangat digemari oleh masyarakat Indonesia karena memiliki rasa dan bentuk yang menarik. Tujuan dari penelitian ini adalah mengetahui pengaruh substitusi tepung kurma, campuran tepung jagung kuning dan tepung tempe terhadap sifat sensorik, kandungan gizi dan angka Kecukupan Gizi (AKG) cookies. Hasil penelitian menunjukkan bahwa berdasarkan pengujian hedonik/sensorik, panelis menyukai cookies yang menggunakan kurma, tepung jagung kuning dan tepung tempe dengan formulasi atau perlakuan B (tepung terigu (225 g): tepung campuran (225 g): kurma grits (50 g) dan 200g Tepung terigu, 200g tepung campuran (60% tepung jagung kuning dan 40% tepung tempe), 100g kurma grits (C). Cookies yang menggunakan kurma grits mengalami perubahan kandungan gizi baik kadar abu, kadar lemak, kadar protein maupun kadar kabohidrat. Berdasarkan SNI 01-2973-2011, produk cookies ini termasuk produk cookies yang memiliki kandungan protein yang tinggi dan rendah kadar karbohidrat.

Kata Kunci: cookies fungsional, kurma, tepung jagung kuning, dan tepung tempe</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
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	<dc:date>2023-06-25</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/40028</dc:identifier>
	<dc:identifier>10.33772/jstp.v8i3.40028</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v8i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/40028/18557</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Jurnal Sains dan Teknologi Pangan</dc:rights>
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