Pemanfaatan Tepung Limbah Biji Sengon Buto (Enterolobium Cyclocarpum) Sebagai Bahan Substitusi Tepung Terigu dalam Pembuatan Cookies

Abstract

This research is an experimental study that aims to optimize the utilization of sengon buto seed waste through a product creation trial. The results showed that Sengon Buto seeds are high in proteins which are beneficial for human body. Sengon buto seed waste can be utilized more optimally by being processed into sengon buto seed flour and used as a substitute ingredient in food making. In this research, an experimental design was done with four treatments of sengon buto seed waste flour substitution in the amount of 0%, 50%, 75%, and 100% within three replications. Based on organoleptic test results and one-way ANOVA statistical analysis, the best treatment is 50% substitution of sengon buto seed flour. Laboratory test result shown that cookies with 50% substitution of sengon buto seed flour contain 13.21% proteins. Based on the market test, cookies of sengon buto seed flour are worth selling.