Product Innovation of Gluten-Free Palm Cheese Cookies Based on White Sorghum Flour (Shorghum bicolor (L.) Moench)

Abstract

This study aims to determine the formula of gluten-free Palm Cheese Cookies with white sorghum flour substitution, the level of liking and nutritional content as well as the selling price. The underlying reason for this research is to find a healthy, gluten-free snack that tastes good while being liked by various groups. Excessive consumption of gluten will cause many health problems. The ingredients used were white shorghum flour, wheat flour (as a comparison), various kinds of cheese (edam, permesan, cheddar), powdered sugar, butter and palm sugar. The research method used was Research & Development (R & D) which was carried out in four stages (4D) namely define, design, develop, disseminate. The sensory test results by the design stage panellists showed that the most suitable white sorghum flour substitution was the development product II with 75% substitution, but to adjust to the research objectives, the development product with 100% substitution was used. From the sensory test, the degree of acceptance between 75% and 100% substitution was not far apart and both were acceptable to the panellists. The overall average of the characteristics shows 3.5 which means that the 100% White Sorghum Flour Substitution Palm Cheese Cookies product is in the category of somewhat preferred tends to be liked by semi trained panellists or limited panelists. The nutritional content of 100% White Sorghum Flour Substitution Palm Cheese Cookies per 100 grams of material consists of protein 6.714 g, fat 26.36 g, carbohydrates 56.074 and energy 483.025 cal/100 g of product. Palm Cheese Cookies Substituted with 100% White Sorghum Flour can be categorised as a fibre source gluten-free snack because it contains a total dietary fibre of 5.028 g fibre /100 g. Therefore, Palm Cheese Cookies Substituted with 100% White Sorghum Flour can be recommended as a healthy gluten-free snack while rich in fibre.