The Effectiveness of Using a Combination of Sago Flour and Coconut Meal Flour in Making Cookies
St Hasrawati Tayang(a*), Mulyati M. Tahir(b), Adiansyah Syarifuddin(b)

a) department of agriculture, agriculture faculty, hasanuddin university
jalan perintis kemerdekaan, KM 10 Makassar 90245

Abstract

Study of making cookies from raw materials of sago flour, coconut cake, coconut oil and non-calorie sugar, has been utilized in producing healthy products for people with Diabetes Mellitus (DM). The effect of variations in sago flour concentration (60%, 50%, 40%) and coconut meal flour (40%, 50%, 60%) on the quality / physical characteristics of the product was observed. Cookies products is done first by mixing dry ingredients (sago flour, coconut cake, non-calorie sugar and baking powder) and mixing liquid material (egg yolk and coconut oil) Then the two ingredients are evenly mixed using a hand mixer for 15 minutes. The mixture is then mold before baking at a temperature of 150 to 200 oC for 15 to 20 minutes and pastry products are produced. Cookies products were observed for organoleptic texture, taste, color, and aroma parameters and gravimetric moisture content. The results showed that cookies products made from coconut oil cake meal 40% and sago flour 60% were the most preferred in terms of texture and color, while based on taste and aroma of pastry products made from 50% coconut meal flour and 50% sago flour relatively most liked.

Keywords: coconut cake, sago flour, coconut oil, cookies

Topic: Food Processing and Packaging