The Use Sago Four to Replace Wheat Flour in Butter Cookies

Abstract

The objectives of this research are 1) to study the basic recipe for butter cookies 2) to study the amount of sago flour in place of wheat flour in fresh butter cookies. A study of three basic recipes for fresh butter cookies found that tasters accepted the third recipe in terms of odor, taste, texture, and overall liking. Which is in the level of moderate to very liking. The appearance of fresh butter cookies is the same color, fluffy texture, and medium sweetness The texture is crispy, crumbly and slightly dense. Therefore, the researcher chose the third basic formula as the basic formula for the next experiment. Then, the appropriate amount of sago flour substituted in fresh butter cookies was studied at 3 levels: 50, 75, and 100 percent of the total flour weight. It was found that the tasters accepted the substitution of sago flour at 50 percent, which is at a very favorable level The texture of the fresh butter cookies is dense. Light brown to yellow, even in color, has a moderately buttery aroma, is moderately sweet, and has a crispy, moderately crumbly texture. The results of this study It can be a guideline to promote the use of sago flour. to be more widespread Community enterprises that process sago flour can be sold to increase income for the community