Analysis of physical quality and proximate test of cookies with substitution of belor flour (eel and moringa leaves) as snacks

Abstract

Abstract Background: Snacks are foods that are consumed between main meals. One of the foods that is very famous and has the potential to be used as a snack that is rich in nutrients is pastries or cookies. In this study, cookies made from eel and moringa leaves, which are food plants and are high in nutrients, grow fast, are resistant to extreme hot conditions, come from tropical and subtropical regions. Purpose: to analyze the physical quality and nutritional content of cookies by substituting belor flour (eel and moringa leaves). Eels are animal protein which is higher than other fish. Eels live in shallow and muddy waters, lakes with a depth of less than 3m, with a silt content of 80%. Methods: This study was an experimental study with 3 treatments. Results: Physical tests include color, aroma, texture, taste. Proximate test: ash content 7.44%, moisture content 2.89%, carbohydrates 68.6%, fat 0.14%, crude fiber 6.63%, protein 14.3%. Conclusion: The most preferred cookies are eel and moringa substitutions, each as much as 5 gr. Moringa plants really need to be cultivated because they can be used as a basic ingredient for making other food products.