THE MAKING OF HIGH FIBER COOKIES USING WHEAT COMPOSITE FLOUR AND BANANA PEEL FLOUR
This study was aimed to determine the effect of the usage of wheat composite flour and banana peel flour towards the quality characteristics of banana peel flour cookies. This study used experimental type of research with Randomized Block Design. This study was conducted in 5 treatments with 3 replications. The composition of wheat composite flour and banana peel flour ratio used in this study were P1 (80%: 20%), P2 (70%: 30%), P3 (60%: 40%), P4 (50%: 50%), P5 (40%: 60%). The results showed that the acceptable treatment by panelists is the composition ratio of 80% wheat composite flour and 20% banana peel flour. It was obtained that the average value of treatment and the percentage of panelists who like the organoleptic quality are: colors 3.58 (liking) with the percentage of 57% from 20 panelists, texture 3.38 (neutral) with the percentage of 50% from 20 panelists and an average grade of textile quality of 2.60 (crunchy), fragrance 3.57 (liking) with the percentage of 63% from 20 panelists, taste 3.50 (neutral) with the percentage of 55% from 20 panelists and an average taste quality rating of 2.50 (slightly sweet) as overall acceptance of 3.80 (liking) with a percentage of 57% from 20 panelists, and the taste quality is 2.50 (slightly sweet). The average water content rate is 3.63% - 8.98% bb according to the quality standard of cookies. For an average value of protein content is 6.58% - 8.31%, it is still within the limit of the cookies quality standard. The mean grade of crude fiber content is 13.92 grams.
Keywords: banana peel flour, characteristic of banana peel flour cookies.