KARAKTERISTIK KIMIA DAN SENSORI COOKIES BEBAS GLUTEN BERBASIS TEPUNG SORGUM (Sorghum bicolor L.) DENGAN VARIASI PENAMBAHAN CHIA SEED (Salvia hispanica L.)

Abstract

Cookies based on sorghum flour have potential to be developed as a local food product with increased nutritional value through addition of chia seeds. This ingredient is known to contain fiber, protein, and bioactive compounds and can be used as an egg substitute in plant-based cookie formulations. To analyze effect of adding chia seeds on chemical also sensory characteristics of cookies made from sorghum flour as well as to determine  best concentration based on  results of chemical analysis and  level of panelists' preference.  method used was a non-factorial Completely Randomized Design (CRD) with four levels of chia seed addition treatment, namely 0%, 5%, 10%, and 15%, each of which was repeated three times.  results showed that  addition of chia seeds had a significant effect on water content, ash content, protein, fat, crude fiber, and carbohydrates, as well as affecting  sensory attributes of color and texture. However, this treatment did not show a significant effect on aroma, taste, or overall acceptance.  best treatment was obtained by adding 10% chia seeds with a water content of 4.20% db, an ash content of 1.41% db, a protein of 6.82% db, a fat of 34.24% db, a crude fiber of 1.49% db, and a carbohydrate of 57.53% db. Based on sensory testing, this treatment obtained  highest level of preference for color and texture attributes in  "like" category, while  attributes of aroma, taste, and overall acceptance were in  "somewhat like" category.