Characteristics of Cookies Made from Lindur Mangrove Flour Substitution
Abstract
Mangrove forests provide various economic opportunities for local communities, particularly through the utilization of mangrove resources. Among the various mangrove species in Lampung, lindur mangrove is one that has attracted attention due to its potential, not only as an ecological function but also as a sustainable food source. Flour produced from the lindur mangrove fruit can be used as a flour substitute in processed food products, such as cookies. This study seeks to examine the sensory and chemical properties of cookies incorporated with mangrove lindur flour at levels of 10%, 20%, 30%, 40%, and 50%. Cookies with a 20% substitution of mangrove lindur flour showed quite good acceptance in various sensory parameters. In terms of color, it provides a brighter color compared to higher substitution levels. The aroma of the cookies is preferred by the panelists, who also accepted the taste; additionally, the texture provides a crunchy sensation that the panelists enjoy. In terms of chemical characteristics, these cookies contain water content (4.40%), ash (1.12%), protein (9.74%), fat (14.43%), carbohydrates (70.32%), dietary fiber (9.92%), calories (523.87 kcal/100 g), phosphorus (71.51 mg/100 g), iron (1.30 mg/100 g), and calcium (57.41 mg/100 g).
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