Evaluasi Mutu Gizi dan Organoleptik ”Butter Cookies” Mocorin (Modifikasi Tepung Jagung Lokal (Zea Mays L.) – Bekatul)

Abstract

The objectives of this study were: Firstly, to determine the effect of various rice bran additions in making of MOCORIN based on the nutritional value, secondly, to determine the percentage of MOCORIN additions based on the organoleptic value of butter cookies. The water, ash, protein, carbohydrates, fat content, and crude fiber of MOCORIN were analysed by Randomized Completely Block Design (RCBD), 6 treatments and 4 replications. The treatments were the substitution ratios of rice bran which were : 0 %; 12,5 %; 25 %; 37,5 %; 50 %; and 62,5 % respectively, and as the blocks were time of analysis. The organoleptic values were analysed by RCBD, with 7 treatments and 30 replications as the treatments were mixture of wheat and different substitution ratios of MOCORIN which were 0 %; 12,5 %; 25 %; 37,5 %; 50 %; and 62,5 % respectively. To test the differences between the treatment means, the Honestly Significant Differences (HSD) at 5 % level of significance were used. The results of this study showed that ash content, protein, fat, and crude fiber increased according to the level of rice bran addition, on contrary, carbohydrates content decreased. Butter cookies which were the most panelists like was the butter cookies using MOCORIN with 25 % substitution of rice bran.