Chemical and Sensory Characteristics of Cookies from “Protani” Rice Flour that Affected by Source of Fat and Whey Protein
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https://doi.org/10.20884/1.ijft.2025.4.1.14580
Abstrak
The purpose of the study is to investigate how the kind of fat and the addition of whey protein affect the chemical and sensory characteristics of cookies made with modified Protani rice flour. The study used a Randomized Block Design (RBD). There were 2 factors studied, namely the type of fat and the addition of whey powder. The types of fat consisted of 3, namely margarine, a combination of margarine and virgin coconut oil (VCO) and VCO. The percentage of whey protein addition consisted of 3, namely 5, 10, 15%. The variables observed included water content, ash, fat, protein, reducing sugar, carbohydrates and sensory variables (color, aroma, texture, taste, and preference). Chemical and sensory variable data were analyzed using the Analysis of Variance (ANOVA) test and further using Duncan’s Multiple Range Test (DMRT) at the 95% level. The use of margarine can increase water, ash, protein and reducing sugar content, while virgin coconut oil (VCO) can increase fat and carbohydrate content. The higher the concentration of whey protein added, the higher the water, ash, fat, protein and reducing sugar content. The best cookies were obtained by using margarine and adding 15% whey protein, with a water content of 3.8%, ash 0.8%, fat 21.4%, protein 11.9% and reducing sugar 4.6%. The cookies have sensory properties of brownish yellow color (4.2), typical cookies aroma (4.4), slightly crumbly texture (3.7), slightly delicious taste (3.7) and liking (4.2). Cookies from fermented Protani rice flour have the potential to be developed into commercial products.
Referensi
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Aini, N., Sustriawan, B., Widyanti, A. P., & Mela, E. (2022). Formulasi cookies bebas gluten dari tepung jagung-almond yang disuplementasi tepung kacang hijau dan variasi pemanis. Agrointek, 16(4), 595–605. https://doi.org/10.21107/agrointek.v16i4.12498
AOAC. (2005). Official Methods of Analysis of the Association of Official Agricultural Chemists International. Journal of the Association of Official Agricultural Chemists, 41, 12.
Barlina, R., Pasang, P., Torar, D., & Steivie, D. A. N. (2012). Substitution of Sago Flour and Virgin Coconut Oil ( VCO ) in Processing of Biscuits. Buletin Palma, 13(1), 54–59.
Bharat Helkar, P., & Sahoo, A. (2016). Review: Food Industry By-Products used as a Functional Food Ingredients. International Journal of Waste Resources, 6(3). https://doi.org/10.4172/2252-5211.1000248
Erben, M. (2014). Effects of Whey Protein Concentrate on Shelf Life of Cookies Using Corn and Sunflower Oils. Journal of Food and Nutrition Sciences, 2(4), 195. https://doi.org/10.11648/j.jfns.20140204.25
Gallagher, E., Kenny, S., & Arendt, E. K. (2005). Impact of dairy protein powders on biscuit quality. European Food Research and Technology, 221(3–4), 237–243. https://doi.org/10.1007/s00217-005-1140-5
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Medho, M. S., Muhammad, E. V., & Salli, M. K. (2022). Perbedaan penambahan bahan penunjang cookies pada metode creaming terhadap penerimaan sensorik cookies tepung komposit jagung putih lokal Timor dan daun kelor (Moringa oleifera). Partner, 27(1), 1747. https://doi.org/10.35726/jp.v27i1.565
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Perez-Santana, M., Cagampang, G. B., Gu, L., MacIntosh, I. S., Percival, S. S., & MacIntosh, A. J. (2021). Characterization of physical properties and retention of bioactive compounds in cookies made with high oleic red palm olein. LWT - Food Science and Technology, 147(April), 111499. https://doi.org/10.1016/j.lwt.2021.111499
Pratami, D. P., Erminawati, E., & Purwanti, Y. (2021). Karakteristik Organoleptik Cookies Ampas Kelapa Dengan Penggunaan VCO. Journal of Technology and Food Processing (JTFP), 1(02), 15–21. https://doi.org/10.46772/jtfp.v1i02.510
Rahayu, R. L., Mubarok, A. Z., Istianah, N., Teknologi, J., Pertanian, H., Brawijaya, U., Veteran, J., & Korespondensi, P. (2021). Physico-chemical Characteristics of Cookies in Different Level of Sorghum Flour, Corn Starch, Margarine, and Whey. Jurnal Pangan Dan Agroindustri, 9(2), 89–99.
Riyanto, A., & Widiatmoko, T. (2018). Penerapan teknologi budidaya Inpago Unsoed 1 di kelompok tani padi Desa Tinggarjaya, Kecamatan Jatilawang, Kabupaten Banyumas. Khadimul Ummah: Journal of Social Dedication, 1(2), 93–101.
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Sahagún, M., & Gómez, M. (2018). Influence of protein source on characteristics and quality of gluten-free cookies. Journal of Food Science and Technology, 55(10), 4131–4138. https://doi.org/10.1007/s13197-018-3339-z
Salas-Valerio, W. F., Aykas, D. P., Hatta Sakoda, B. A., Ludeña-Urquizo, F. E., Ball, C., Plans, M., & Rodriguez-Saona, L. (2022). In-field screening of trans-fat levels using mid- and near-infrared spectrometers for butters and margarines commercialized in the Peruvian market. Lwt, 157(113074), 1–10. https://doi.org/10.1016/j.lwt.2022.113074
Santoso, B. D., Ananingsih, V. K., Soedarini, B., & Stephanie, J. (2020). Pengaruh variasi maltodekstrin dan kecepatan homogenisasi terhadap karakteristik fisikokimia enkapsulat butter pala (Myristica fragrans Houtt) dengan metode vacuum drying. Jurnal Teknologi Hasil Pertanian, 13(2), 94. https://doi.org/10.20961/jthp.v13i2.43576
Sarabhai, S., & Prabhasankar, P. (2015). Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough. Lwt, 63(2), 1301–1308. https://doi.org/10.1016/j.lwt.2015.03.111
Sofwan Sinaga, A. G., & Siahaan, D. (2018). Profil Asam Lemak Jenuh pada Produk Makanan Turunan Minyak Kelapa Sawit di Indonesia. Talenta Conference Series: Tropical Medicine (TM), 1(1), 306–312. https://doi.org/10.32734/tm.v1i1.70
Sustriawan, B., Aini, N., Setyawati, R., Hania, R., Sandi, R. T., & Irfan, R. (2021). The characteristics of cookies from sorghum flour and almond flour with variations in the type of fat. IOP Conference Series: Earth and Environmental Science, 653(1), 012128. https://doi.org/10.1088/1755-1315/653/1/012128
Wani, S. H., Gull, A., Allaie, F., & Safapuri, T. A. (2015). Effects of incorporation of whey protein concentrate on physicochemical, texture, and microbial evaluation of developed cookies. Cogent Food & Agriculture, 1(1), 1092406. https://doi.org/10.1080/23311932.2015.1092406
Xi, C., Sun, Z., Chen, X., Ding, X., & Zhang, T. (2022). Characterization of coacervation behavior between whey protein isolate and propylene glycol alginate : A morphology , spectroscopy , and thermodynamics study. Food Chemistry: X, 15(July), 100402. https://doi.org/10.1016/j.fochx.2022.100402
Yashinta, M. R., Handayani, C. B., & Afriyanti. (2021). Karakteristik Kimia, Fisik dan Organoleptik Cookies Tepung Mocaf Dengan Variasi Jenis dan Konsentrasi Lemak [Chemical, Physics and Organoleptic Characters of Mocaf Flour Cookies with Variations and type of Fat]. Journal of Food and Agricultural Product, 1(1).
Aini, N., Arsyistawa, H. S., Sustriawan, B., Prihananto, V., Astuti, S. D., Septiana, A. T., Indarto, & Suliman, N. M. (2024). Modification of the physical and chemical properties of Inpago-Protani rice flour via fermentation with Bimo-CF starter. Indonesian Food Science and Technology Journal, 7(2), 84–90. https://doi.org/10.22437/ifstj.v7i2.31467
Aini, N., Sustriawan, B., Widyanti, A. P., & Mela, E. (2022). Formulasi cookies bebas gluten dari tepung jagung-almond yang disuplementasi tepung kacang hijau dan variasi pemanis. Agrointek, 16(4), 595–605. https://doi.org/10.21107/agrointek.v16i4.12498
AOAC. (2005). Official Methods of Analysis of the Association of Official Agricultural Chemists International. Journal of the Association of Official Agricultural Chemists, 41, 12.
Barlina, R., Pasang, P., Torar, D., & Steivie, D. A. N. (2012). Substitution of Sago Flour and Virgin Coconut Oil ( VCO ) in Processing of Biscuits. Buletin Palma, 13(1), 54–59.
Bharat Helkar, P., & Sahoo, A. (2016). Review: Food Industry By-Products used as a Functional Food Ingredients. International Journal of Waste Resources, 6(3). https://doi.org/10.4172/2252-5211.1000248
Erben, M. (2014). Effects of Whey Protein Concentrate on Shelf Life of Cookies Using Corn and Sunflower Oils. Journal of Food and Nutrition Sciences, 2(4), 195. https://doi.org/10.11648/j.jfns.20140204.25
Gallagher, E., Kenny, S., & Arendt, E. K. (2005). Impact of dairy protein powders on biscuit quality. European Food Research and Technology, 221(3–4), 237–243. https://doi.org/10.1007/s00217-005-1140-5
Hyman, S. L., Stewart, P. A., Foley, J., Cain, U., Peck, R., Morris, D. D., Wang, H., & Smith, T. (2016). The Gluten-Free/Casein-Free Diet: A Double-Blind Challenge Trial in Children with Autism. Journal of Autism and Developmental Disorders, 46(1), 205–220. https://doi.org/10.1007/s10803-015-2564-9
Irmayanti, I., Syam, H., & Jamaluddin P, J. P. (2018). Perubahan Tekstur Kerupuk Berpati Akibat Suhu Dan Lama Penyangraian. In Jurnal Pendidikan Teknologi Pertanian (Vol. 3, p. 165). https://doi.org/10.26858/jptp.v3i0.5716
Marques, G. de A., São José, J. F. B. de, Silva, D. A., & Silva, E. M. M. da. (2016). Whey protein as a substitute for wheat in the development of no added sugar cookies. LWT - Food Science and Technology, 67, 118–126. https://doi.org/10.1016/j.lwt.2015.11.044
Medho, M. S., Muhammad, E. V., & Salli, M. K. (2022). Perbedaan penambahan bahan penunjang cookies pada metode creaming terhadap penerimaan sensorik cookies tepung komposit jagung putih lokal Timor dan daun kelor (Moringa oleifera). Partner, 27(1), 1747. https://doi.org/10.35726/jp.v27i1.565
Mujdalipah, S. (2016). Effect of traditional yeast on yield characteristics, moisture content and free fatty acid level of coconut milk fermented product. Fortech, 1(1), 10–15.
Naufalin, R., Latifasari, N., Wati, E. K., Haryanto, T. A. D., Riyanto, A., & Handoko, D. D. (2021). Potensi beras protein tinggi "Protani” sebagai bubur bayi instant pencegah stunting pada Balita. Prosiding Seminar Nasional Dan Call for Papers Pengembangan Sumber Daya Perdesaan Dan Kearifan Lokal Berkelanjutan XI, 398–402.
Nurani, S., & Yuwono, S. S. (2014). Utilization of taro flour (Xanthosoma sagittifolium) as cookies’s raw material (Study of flour proportion and margarine addition. Jurnal Pangan Dan Agroindustri, 2(2), 50–58.
Perez-Santana, M., Cagampang, G. B., Gu, L., MacIntosh, I. S., Percival, S. S., & MacIntosh, A. J. (2021). Characterization of physical properties and retention of bioactive compounds in cookies made with high oleic red palm olein. LWT - Food Science and Technology, 147(April), 111499. https://doi.org/10.1016/j.lwt.2021.111499
Pratami, D. P., Erminawati, E., & Purwanti, Y. (2021). Karakteristik Organoleptik Cookies Ampas Kelapa Dengan Penggunaan VCO. Journal of Technology and Food Processing (JTFP), 1(02), 15–21. https://doi.org/10.46772/jtfp.v1i02.510
Rahayu, R. L., Mubarok, A. Z., Istianah, N., Teknologi, J., Pertanian, H., Brawijaya, U., Veteran, J., & Korespondensi, P. (2021). Physico-chemical Characteristics of Cookies in Different Level of Sorghum Flour, Corn Starch, Margarine, and Whey. Jurnal Pangan Dan Agroindustri, 9(2), 89–99.
Riyanto, A., & Widiatmoko, T. (2018). Penerapan teknologi budidaya Inpago Unsoed 1 di kelompok tani padi Desa Tinggarjaya, Kecamatan Jatilawang, Kabupaten Banyumas. Khadimul Ummah: Journal of Social Dedication, 1(2), 93–101.
Rosida, D. F., Putri, N. A., & Oktafiani, M. (2020). Karakteristik Cookies Tepung Kimpul Termodifikasi (Xanthosoma sagittifolium) dengan Penambahan Tapioka. Agrointek, 14(1), 45–56.
Sahagún, M., & Gómez, M. (2018). Influence of protein source on characteristics and quality of gluten-free cookies. Journal of Food Science and Technology, 55(10), 4131–4138. https://doi.org/10.1007/s13197-018-3339-z
Salas-Valerio, W. F., Aykas, D. P., Hatta Sakoda, B. A., Ludeña-Urquizo, F. E., Ball, C., Plans, M., & Rodriguez-Saona, L. (2022). In-field screening of trans-fat levels using mid- and near-infrared spectrometers for butters and margarines commercialized in the Peruvian market. Lwt, 157(113074), 1–10. https://doi.org/10.1016/j.lwt.2022.113074
Santoso, B. D., Ananingsih, V. K., Soedarini, B., & Stephanie, J. (2020). Pengaruh variasi maltodekstrin dan kecepatan homogenisasi terhadap karakteristik fisikokimia enkapsulat butter pala (Myristica fragrans Houtt) dengan metode vacuum drying. Jurnal Teknologi Hasil Pertanian, 13(2), 94. https://doi.org/10.20961/jthp.v13i2.43576
Sarabhai, S., & Prabhasankar, P. (2015). Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough. Lwt, 63(2), 1301–1308. https://doi.org/10.1016/j.lwt.2015.03.111
Sofwan Sinaga, A. G., & Siahaan, D. (2018). Profil Asam Lemak Jenuh pada Produk Makanan Turunan Minyak Kelapa Sawit di Indonesia. Talenta Conference Series: Tropical Medicine (TM), 1(1), 306–312. https://doi.org/10.32734/tm.v1i1.70
Sustriawan, B., Aini, N., Setyawati, R., Hania, R., Sandi, R. T., & Irfan, R. (2021). The characteristics of cookies from sorghum flour and almond flour with variations in the type of fat. IOP Conference Series: Earth and Environmental Science, 653(1), 012128. https://doi.org/10.1088/1755-1315/653/1/012128
Wani, S. H., Gull, A., Allaie, F., & Safapuri, T. A. (2015). Effects of incorporation of whey protein concentrate on physicochemical, texture, and microbial evaluation of developed cookies. Cogent Food & Agriculture, 1(1), 1092406. https://doi.org/10.1080/23311932.2015.1092406
Xi, C., Sun, Z., Chen, X., Ding, X., & Zhang, T. (2022). Characterization of coacervation behavior between whey protein isolate and propylene glycol alginate : A morphology , spectroscopy , and thermodynamics study. Food Chemistry: X, 15(July), 100402. https://doi.org/10.1016/j.fochx.2022.100402
Yashinta, M. R., Handayani, C. B., & Afriyanti. (2021). Karakteristik Kimia, Fisik dan Organoleptik Cookies Tepung Mocaf Dengan Variasi Jenis dan Konsentrasi Lemak [Chemical, Physics and Organoleptic Characters of Mocaf Flour Cookies with Variations and type of Fat]. Journal of Food and Agricultural Product, 1(1).
Diterbitkan
2025-06-21
##submission.howToCite##
SUSTRIAWAN, Budi et al.
Chemical and Sensory Characteristics of Cookies from “Protani” Rice Flour that Affected by Source of Fat and Whey Protein.
Indonesian Journal of Food Technology, [S.l.], v. 4, n. 1, p. 48-64, june 2025.
ISSN 2962-6641.
Tersedia pada: <https://jos.unsoed.ac.id/index.php/ijft/article/view/14580>. Tanggal Akses: 01 july 2025
doi: https://doi.org/10.20884/1.ijft.2025.4.1.14580.
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