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INNOVATION OF CUMIN COOKIES (KUKIS JINTAN) UTILIZING RED SORGHUM FLOUR

Authors

  • Alita, M University of Tribhuwana Tunggadewi, Telaga Warna Street, Malang, 65148, Indonesia
  • Mushollaeni, W University of Tribhuwana Tunggadewi, Telaga Warna Street, Malang, 65148, Indonesia
  • Tantalu, L University of Tribhuwana Tunggadewi, Telaga Warna Street, Malang, 65148, Indonesia
  • Wirawan University of Tribhuwana Tunggadewi, Telaga Warna Street, Malang, 65148, Indonesia

Abstract

This study aims to develop an innovative cumin cookie product based on red sorghum flour as an effort to diversify local food sources and reduce dependence on imported wheat. The addition of black cumin (Habbatussauda), known for its thymoquinone compound, further enhances the functional value of the product. The objective of this research was to determine the optimal formulation of cumin cookies by evaluating their proximate analysis (protein, moisture, and ash content) and consumer preference levels. A Completely Randomized Design (CRD) was employed with five different formulations of sorghum flour, wheat flour, and tapioca flour. The results indicated that formulation F3 (20% sorghum flour, 23% wheat flour, and 11% tapioca flour) was the best treatment, yielding a protein content of 8.06%, moisture content of 5.79%, and ash content of 3.82%. Organoleptic testing showed high levels of preference across all parameters, including taste, texture, aroma, and color. Financial analysis concluded that this enterprise is feasible, with an R/C ratio of 1.62.

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Published

2026-09-01

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Issue

Vol. 1 No. 1 (2026): PROCEEDING : 1 st International Conference on Sustainable Agriculture (ICSA 2026)

Section

Artikel