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

Universitas Terbuka, Food Technology Department, 15437 South Tangerang, Banten, Indonesia

^* Corresponding author: dini-hakiki@ecampus.ut.ac.id

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.