<![CDATA[ABSTRACTThe purpose of this study was to determine the effect of mung bean and red ginger flours substitution on the organoleptic assessment and nutritional value of cookies. This study used a completely randomized design (CRD) with various treatments of mung bean and red ginger flours substitution, namely P0 (100:0:0), P1 (80:16:4), P2 (70:24:6), P3 (60:32:8), and P4 (50:40:10). The results indicate that the mung bean and red ginger flours substitution had a very significant effect on the improvement of organoleptic characteristics of color, aroma, taste, texture, and overall. Based on the organoleptic assessment, the P1 formulation was the most preferred with average scores of color,aroma, taste, texture, and overall reached 3.97 (like), 4.42 (like), 3.98 (like), 4.00 (like), and 4.01 (like), respectively. Meanwhile, nutritional value analysis of the selected product shows that it contained 2.24% water, 1.10% ash, 37.40% fat, 12.52% protein, 47.57% carbohydrate, 55.5% antioxidant activity, and an IC50 value of 224.2 ppm (weak). The results show that the cookies made from mung bean and red ginger flours substitution were accepted (preferred) by the panelists and had the water, ash, protein, and fat contents that met the national standard. Keywords: Cookies, mung bean flour, wheat flour, red ginger flour.ABSTRAKTujuan penelitian ini untuk mengetahui pengaruh substitusi tepung kacang hijau dan tepung jahe merah terhadap daya terima dan nilai gizi cookies. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan berbagai konsentrasi perlakuan, substitusi tepung kacang hijau dan tepung jahe merah yaitu P0 (100:0:0), P1 (80:16:4), P2 (70:24:6), P3 (60:32:8), P4 (50:40:10). Hasil penelitian ini menunjukkan bahwa perlakuan substitusi tepung kacang hijau dan tepung jahe merah berpengaruh sangat nyata terhadap peningkatan uji organoleptik warna, aroma, rasa, tekstur dan overall. Berdasarkan penilaian organoleptik terdapat pada formulasi P1 dengan skor penilaian terhadap karakteristik organoleptik warna 3.97 (suka), aroma 4.42 (suka), rasa 3.98 (suka), tekstur 4,00 (suka) dan overall 4.01 (suka). Analisis kandungan nilai gizi dari perlakuan cookies terbaik meliputi: kadar air 2.24%, kadar abu 1.10%, kadar lemak 37.40%, kadar protein 12.52%, kadar karbohidrat 47.57%, aktivitas antioksidan 55.5% dan nilai IC50 sebesar 224,2 ppm dengan kategori aktivitas lemah. Berdasarkan hasil penelitian produk cookies substitusi tepung kacang hijau dan tepung jahe merah dapat diterima (disukai) oleh panelis dan memiliki nilai kadar air, kadar abu, kadar protein, dan kadar lemak telah memenuhi standar SNI.Kata kunci: Cookies, Tepung terigu,Tepung Kacang Hijau, Tepung Jahe Merah.]]>
