the THE EFFECT OF BLACK RICE FLOUR AND BLACK SOYBEAN FLOUR PROPORTIONS AND SUNFLOWER SEED OIL ADDITION ON THE CHARACTERISTICS OF HIGH-ANTIOXIDANT COOKIES

Abstract

Cookies are a type of biscuit made from soft dough, characterized by high fat content, crispness, and a less compact cross-section when broken. Local foods such as black rice and black soybeans can be processed into antioxidant-rich flours, serving as substitutes for wheat flour. These ingredients contain antioxidants that help prevent the risk of chronic diseases. This study aimed to determine the effects of the proportion of black rice flour to black soybean flour and the addition of sunflower seed oil on the antioxidant activity of cookies. A factorial completely randomized design (CRD) with two factors. The First factor  was the proportion of black rice flour to black soybean flour at three levels: 65%:35%, 75%:25%, and 85%:15%. The second factor was the addition of sunflower seed oil at three levels: 35%, 45%, and 55%. Data were analyzed using ANOVA at a 5% significance level, followed by Duncan's Multiple Range Test (DMRT) if significant differences were found. The results showed that the highest  antioxidant was a proportion of black rice flour to black soybean flour of 65%:35% with 55% sunflower seed oil addition. This treatment resulted in cookies with 58.24 mg GAE/g total phenolic content, 86.64% antioxidant activity, and sensory scores of 4.64 (like) for color, 4.88 (like) for aroma, 4.76 (like) for taste, and 3.16 (quite like) for texture.