Acceptance, nutritional content, and storage life of cookies based on barain flour as a functional food

Putri Dwi Kasih Anggraini (), Abdul Salam () and Wahiduddin Wahiduddin ()
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Putri Dwi Kasih Anggraini: Department of Nutrition, Faculty of Public Health, Hasanuddin University, Indonesia
Abdul Salam: Department of Nutrition, Faculty of Public Health, Hasanuddin University, Indonesia
Wahiduddin Wahiduddin: Department of Epidemiology, Faculty of Public Health, Hasanuddin University, Indonesia

Technium Social Sciences Journal, 2021, vol. 21, issue 1, 795-808

Abstract: The purpose of this study was to determine the acceptability, nutritional content, and shelf life of cookies based on barley flour as a functional food. This type of research is a laboratory-based descriptive. The formulations of barley flour cookies are distinguished based on the addition of natural flavorings including barley flour cookies without added flavoring (F1), banana-flavored barley flour cookies (F2), spiced barley flour cookies (F3) and chocolate-flavored barley flour cookies (F4). Data collection procedure was carried out by hedonic test on untrained panelists consisting of men and women aged 18-40 years as many as 25 panelists, then the selected formulations were analyzed for nutritional content and shelf life. Data were analyzed using the Kruskal-Wallis analysis method and continued with the Mann-Whitney test if the treatment had a significant effect. The panelists' acceptance showed that the formulation of barley flour cookies had no significant effect (p>0.05) on the color, taste, aroma, texture and overall cookies. The F1 cookie formula without the addition of flavoring has the highest average value of the other formulas, which is 4.16 with the preferred category. The results of the proximate test on the selected cookies include water content 6.1%, Flour 2.14%, protein 8.38%, fat 30.38%, carbohydrates 53.0%, fiber 2.22%, and total energy 518.98 kcal. The shelf life of cookies using the Arrhenius approach is 14 days at a temperature of 250C, 370C, and a temperature of 440C with the results respectively 134.81 days (4.5 months), 79.18 days (2.6 months) and 59.14 days (1.9 months). While the results of the total microbial test showed that there was a decrease in total microbes in barley flour cookies stored in an incubator at 250C, 370C, and 440C for 4 weeks of storage, respectively 2.05 x 102, 1.05 x 102, and < 4 0.0 x 101, still meets the standard of SNI 01-2973:2011 with a maximum of 1 x 104 colonies/gram. Based on the results of the study, barley flour cookies can be enriched with food sources of protein and fiber so that it can increase the nutritional value of cookies as an additional food.

Keywords: Barley; functional food; acceptability; nutritional content of shelf life (search for similar items in EconPapers)
Date: 2021
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Persistent link: https://EconPapers.repec.org/RePEc:tec:journl:v:21:y:2021:i:1:p:795-808

DOI: 10.47577/tssj.v21i1.3949

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