Mutiara Nugraheni, Ahmad Nasrulloh, Badraningsih Lastariwati, Windarwati, Luthfi Riyadh Rahman, Edwin Aditya, Ichlesia Dea Asyera, Velda Fahrian Andriani
The purpose of this research was to determine the chemical composition, color, and acceptability level of the developed Sagon cookies among semi-trained panelists. Moisture content, ash content, protein, fat, carbs, soluble and insoluble dietary fiber, and resistant starch were all measured. A tristimulus photoelectric colorimeter was used to evaluate color. The acceptance of panelists was assessed. Fifty semi-trained panelists rated color, scent, taste, texture, and overall quality on a scale of 1 to 7 for each sensory feature. Sagon cookies includes more protein, nutritional fiber, and resistant starch than commercial Sagon cookies. The color test reveals that a higher proportion of red and black rice sprout flour suggests a lower level of brightness. The Sagon cookies formulation III with the best sensory response has a protein content of 6.90±0.06%, dietary fiber of 5.84±0.08, and resistant starch of 6.26±0.02. According to the findings of this study, Sagon cookies can be regarded a healthy snack option that contains dietary fiber, resistant starch, and protein. © 2025 Author(s).
Department of Culinary Art Education, Faculty of Engineering, Universitas Negeri Yogyakarta, Yogyakarta, Indonesia; Faculty of Health and Sport Science, Universitas Negeri Yogyakarta, Yogyakarta, Indonesia; Medical Faculty, Universitas Gadjah Mada, Yogyakarta, Indonesia
