Abstract:
The flour of Pandan Tikar fruit has high nutritional values. The addition of Pandan Tikar flour is expected to increase the nutritional value of sago cookies. This study aimed to determine the best formula of sago cookies and pandan tikar fruit flour based on its sensory properties (preference test) and determine the nutritional composition of cookies produced. The research design used was a completely randomized design (CRD), with 6 treatments: F0 (100% sago starch), F1 (10% pandan flour: 90% sago starch), F2 (20% pandan flour : 80% sago starch), F3 (30% pandan flour : 70% sago starch), F4 (50% pandan flour : 50% sago starch) and F5 (100% pandan flour). This study indicated that the most preferred formula for sago cookies and pandan tikar flour is F2. The addition of 20% pandan tikar fruit flour increased the nutritional value of sago cookies with ash content of 1.44% (db), the fat content of 17.39% (db), the protein content of 4.38% (db), carbohydrates 76.76 % (db), crude fiber 2.82% (db) and β-carotene 94.7 ppm (db) compared to the composition of 100% sago starch (F0).
