| Abstrakt: |
The 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 are 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 molded before baking at 150-200 °C for 15-20 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. [ABSTRACT FROM AUTHOR] |
