The utilization of functional food containing high fiber and antioxidant is
extremely important.The functiomal food is processed food containing one or more food
components based on scientific studies, has physiogical function, proved safe and
benefical for for health (BPOM, 2011).
The high food productivity of brown rice and sorghum which is high in
Indonesia, reminds the importance to increase diversification in the form of other
processed food. The aim of this research is to identify the best ratio of brown-rice flour
and sorghum flour, and the fineness of the flour size in order to obtain cookies mix with
the good characteristic.
The research method used consisted of preliminary research and primary
research. The analysis design conducted was randomized block design (RAK) with the
factor used was the ratio of brown-rixe flour and sorghum flour 1:1, 1:2, and 1:3. The
fineness of the flour size on mesh (80:100:120). (The response on this research consisted
of chemical response, physical response, and organoleptic response.
The result of research showed that chemical response included the level of
protein and the level of water, the physical response included organoleptic response of
hedonic quality test. According to the result of the organoleptik experiment on primary
research, the ratio of selected flour was concentration of the flour ratio (1:3) with the
flour fineness on mesh 120. The ratio of the flour fineness influenced on the texture of
cookies mix. The ratio of brown-rice flour and sorghum flour, and the fineness of the
flour size influenced really on the level of water from cookies mix. The interaction
between the ratio of brown-rice flour and sorghum flour, and the fineness of flour size
didn't influence on the organoleptic characteristics of color, flavor, and aroma on
cookies mix. On the selected sample, it was known the activity of antioxidants 5572,5
ppm.
Keywords: brown-rice flour, sorghum flour, the fineness of flour size, co
