<![CDATA[Cookies are a type of small-sized snack with low moisture content, a sweet taste, and are made by baking. The production process of cookies requires an emulsifying agent to achieve a denser and more solid dough as well as to serve as a stabilizer. The ingredient in cookie making that functions as an emulsifier is eggs. However, the high cholesterol content in egg yolks can lead to increased blood cholesterol levels and atherosclerosis, as well as raise the risk of coronary heart disease, hypertension, and stroke. Therefore, it is necessary to substitute eggs in cookie production. One commonly used protein because of its emulsifying ability is soy protein. Soy protein is utilized due to its amphipathic properties. The aim of this study is to analyze the effect of adding different concentrations of soy protein isolate on the physicochemical characteristics of the resulting cookies. Cookies were supplemented with soy protein isolate at concentrations of 0%, 3%, 6%, 9%, and 12%. This study used a Completely Randomized Design (CRD) with two replicates in duplicate. Data were analyzed using One Way ANOVA at a 5% significance level, followed by DMRT analysis if a significant effect was detected. The results showed that the addition of soy protein isolate had a significant effect on physicochemical characteristics, with texture ranging from 12.41N to 33.65N; color values of L (lightness) between 42.35 and 41.92; b (yellowness) values from 3.37 to 4.91; total color difference (∆E) between 0.93 and 1.97; moisture content from 2.32% to 4.37%; ash content between 2.28% and 2.41%; protein content ranging from 3.12% to 4.77%; fat content between 23.71% and 26.24%; and carbohydrate content from 63.99% to 66.11%.]]>
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