Organoleptic Properties and Nutrient Cookies from Flour of Taro Kimpul, Salak Manonjaya, and Tolo Beans As An Emergency Food

Abstract

The potential production and nutritional content of local foodstuffs in West Java are taro kimpul, Manonjaya salak,
and tolo beans, which can be developed into emergency food product cookies. This study was conducted to find
out the picture of organoleptic properties (color, taste, texture and aroma) and the nutritional content in cookies of
taro kimpul, Manonjaya salak, and tolo bean flours. This type of research was an experiment using descriptive
analysis techniques. The organoleptic used was hedonic test. The formulas were by comparison of taro kimpul
flour, Manonjaya salak flour, and tolo bean flour respectively for formula A (35%:20%:45%), formula B (31%:
22%: 47%), formula C (26%:24%:50%), formula D (22%:26%:52%) and formula E (18%:28%:54%). The
panelists on the study were 30 people. Calculation of nutritional needs using the Indonesian Food Composition
Table. Based on the results of organoleptic tests, in terms of preferred color is formula E, for the preferred aroma
of panelists, namely formula D, for the taste and texture preferred by panelists, namely formula C. The best formula
was C. The nutritional content of cookies produced was energy 247–248 kcal, protein 8.06–8.09%, fat 47.17–
47.36%, and carbohydrates 45.16–45.35%. The energy content of emergency food produced has qualified which
is 233-250 kcal per 50g.