Gluten-Free Cookies Formulation Using Local Composite Flour of Gadung, Brown Rice, and Moringa Leaves

Fibre-rich snacks can be made from local ingredients that are abundant and gluten-free, such as gadung moringa leaves. This study aims to determine the correct formulation in production of cookies using a combination composite flour tubers, brown rice The parameters observed include organoleptic test, fibre content physical properties cookies. research was carried out an experimental method with fully randomised design 4 treatments 3 replicates. composites used consisted umbi flour, leaf 60 g: 30 10 g (P1), 50 20 (P2), 40 (P3) (3 25 (P4). Based on results data analysis SPPS programme, it is known has significant effect physico-chemical more leaves added, lower panelists' liking, darker colour biscuits brittle texture. In conclusion, P1 best based panelist preference yellowish-brown cookie colour, low breakage crude 3.51%.