NUTRITIONAL CONTENT ANALYSIS AND ORGANOLEPTIC TESTING OF SORGHUM-BASED COOKIES AS A SOLUTION FOR SUPPLEMENTARY FOOD PROVISION FOR TODDLERS

Abstract

Cookies are a snack generally made from wheat flour, butter, eggs, and powdered milk. Sorghum,  rich in protein and fiber, is one solution for supplementary feeding for toddlers. The research question  is how the protein, carbohydrate, fat, and fiber content of sorghum cookies, and the organoleptic  acceptability of sorghum cookies, are determined. The objectives of this study were to analyze the  protein, carbohydrate, fat, and fiber content, as well as to evaluate the organoleptic properties of  sorghum cookies. The research was descriptive, using the Kjeldahl test, Soxhlet extractor, gravimetry, and titrimetry to  determine the protein, carbohydrate, fat, and fiber content, as well as the organoleptic acceptability  of the cookies. Twenty panelists were students majoring in nutrition, Public Health, Gorontalo State  University. Data were analyzed descriptively, with the primary goal of creating an objective picture  or description of a situation. The results of the study showed that sorghum cookies contain 7.21% protein. The carbohydrate  content is 43.10%. The fat content is 18.70%. The fiber content is 5.76%. Based on the results of the  organoleptic test, it was found that the percentage value of the panelists who liked the appearance  was 85%, in terms of aroma, it was found that the percentage value of those who liked it was 90%,  in terms of texture, it was found that the percentage value of those who liked it was 50%, and in terms  of taste, it was found that the percentage value of those who liked it was 90%. It is recommended to  conduct further research on other nutritional content, and test the durability of cookies to determine  how long the product is durable and suitable for consumption.