Cookies are a type of wheat-based snack that has a crispy texture, taste and
different shapes so popular to the public. To reduce grain imports, researchers
want to substitute local foodstuffs of black rice flour to make butter cookies. Black
rice has many nutrients compared to other rice. The purpose of this research is to
know the effect of substitution of black rice flour on the proximate composition
and the acceptability of butter cookies. This study used complete randomization
with 4 substitution treatment of black rice flour 0%, 25%, 30% and 35%. The data
of proximate composition test and the acceptability of black rice flour substitution
butter cookies were analyzed using one way anova test and DMRT (Duncan
Multiple Range Test). The proximate composition test is the effect of substitution
of black rice flour from water content, ash, fat, protein and crude fiber in butter
cookies products. The result of acceptance test of butter cookies from 4 treatments
2
is that there is substitution effect 0%, 25%, 30%, 35% black rice flour to the
acceptability of butter cookies of color, aroma, texture, taste and overall. The
study of proximate composition and acceptability showed significant influence on
each substitution and foodstuffs in the manufacture of butter cookies. Further
research is needed on how to manufacture butter cookies so that water content,
protein, fat, crude fiber and carbohydrate does not exceed Indonesia National
Standard
