Effect of Substitution Sago Flour with Tempeh Flour and Emulsifier Types on Characteristic of Bangkit Cookies

Bangkit cookie is a traditional Indonesian that particularly popular among the Malay people on Sumatra Island, in Riau Province. cookies are composed entirely of sago flour, which contains high carbohydrate but low protein content. Tempeh flour's content expected to enhance cookies. In addition, usage emulsifier will also be improve texture bangkit This study aimed determine best type tempeh flour for various kinds beans, i.e., soybeans, green and red based their highest identify ratio formula sensory acceptance. research was divided into two stages. The first stage used Completely Randomized Design with 1 factor (soybeans, beans). second 2 factors (ratio soybean flour:sago 0:100, 80:20, 60:40, 40:60) types (egg yolks, soy lecithin, monoglyceride). Research result shows 40:60 ratios egg yolk emulsifier, monoglyceride, increased by an average 7.15-21.53% hardness value made from 80:20 meet SNI cookies, have 4.14% moisture content, 8.95% 622.99 hardness, 3.7 taste scored closest control.