Effect of the Proportion of Sorghum Flour (Sorghum Bicolor) to Wheat Flour on the Characteristics of Cookies Sorghum

The sorghum plant has long been known among farmers, especially on the island of Java. This sorghum can be processed into dry pastry products such as cookies. Then the organoleptic tests were analyzed using the Fiedman test. Based on the research results, it can be concluded that there is an influence of the proportion of sorghum flour and wheat flour on the characteristics of cookies, seen from the very real interaction in protein content, water content, texture, lightness, redness (a), and yellowness (b). In the organoleptic test of color, aroma, taste and texture, there was no significant effect on the proportion of sorghum flour to wheat flour with color values of 2.97-3.70 (somewhat like-like), aroma 3.10-3.83 (like-like very much), taste 3.30-3.93 (like-very much), and texture 3.17-3.90 (somewhat like-very much).