PRELIMINARY STUDY ON THE ORGANOLEPTIC QUALITY OF CORN-COWPEA COOKIES MADE FROM COMPOSITE CORN AND COWPEA FLOUR AS AN ANTIDIABETIC ALTERNATIVE FOODS

Corn and cowpea from Kisar Island have been reported to nutritional content. With its content, it will be very useful if is combined into a cookies product that can developed especially for diabetics. In order used in the manufacture of cookies, necessary know correct formulation between corn flour flour, local varieties South West Maluku District, also organoleptic value corn-cowpea products. Thus, purpose this study was test results Corn-cowpea with as basic ingredients. This consisted three combination treatments cowpea, namely P1 (50: 50), P2 (80: 20), P3 (90: 10) 3 replications. Assessment quality carried out 25 panelists which included crispness, texture, taste, color smell. The data obtained were analyzed descriptively form hedonic percentages on products categories strongly dislike, somewhat like, really like. showed crispness variable much 12% liked treatment 20). On texture variable, 20% treatment. For taste 8% 16% treatment, smell P3. Based these results, concluded most, while color, variables, most. most acceptable by 80: 20 90: 10 (P2 P3).