Mardianti, Ahmad Alamsyah, Rini Nofrida

COMPARISON OF SORGHUM FLOUR (Sorghum bicolor (L.) Moench) AND CORN FLOUR (Zea mays L.) IN TERMS OF THE QUALITY OF GLUTEN-FREE COOKIES

Introduction

Comparison of sorghum flour (sorghum bicolor (l.) moench) and corn flour (zea mays l.) in terms of the quality of gluten-free cookies. Compare sorghum and corn flour ratios for gluten-free cookie quality. A 50:50 ratio optimized moisture, protein, texture, aroma, and color, yielding highly liked crispy cookies.

Abstract

This study aims to determine the comparison between sorghum flour and corn flour in terms of the quality of gluten-free cookies. The experimental design of this study uses a Completely Randomized Design (CRD) with one factor, namely the ratio of sorghum flour to corn flour at seven treatment levels, including P1 (80%:20%); P2 (70%:30%); P3 (60%:40%); P4 (50%:50%); P5 (40%:60%); P6 (30%:70%); and P7 (20%:80%). The observed data were analyzed using analysis of variance at a 5% significance level using SPSS software. Data with significant differences were further tested using the Honest Significant Difference (HSD) test. The results of the study showed that the comparison between sorghum flour and corn flour had a significant difference in moisture content, ash content, protein content, texture value, and scoring test (aroma, color, and texture) on cookies. The comparison of sorghum flour with corn flour had no significant effect on fiber content, hedonic testing (aroma, color, taste, and texture), and taste scoring in cookies. The best treatment was P4 with moisture content of 3.47%, ash content of 2.51%, fiber content of 0.33%, and protein content of 4.57%, which had characteristics of slightly dominant sorghum aroma (liked), light brown color (liked), slightly sweet savory taste (liked), and crispy texture (liked).

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