INTRODUCTION

Cookies or pastries are sweet or savoury snacks that many people love. Pastries have various preferred types ranging from young to adult age groups. This is supported by statistical data on cookie consumption from 2016 to 2020, which increased with an average growth of 4.25% per capita/year which increased on celebrations or big days such as Eid and Christmas (Indonesia, 2020).

Butter cookies are one type of pastry that is widely loved by the public and can be proven from the many manufacturers that produce this type of pastry, ranging from small-sized packaging, plastic tubes or canned packaging of various sizes. Butter cookies are pastries that are relatively crispy when broken, sweet in taste, and have a strong buttery flavour because the composition of the butter is more than half the amount of wheat flour.

Wheat flour used in making butter cookies is soft wheat flour. The need for wheat flour in Indonesia is relatively large and increases along with the population and changes in people's diets (Saajidah & Sukadana, 2020). The largest consumption of wheat flour includes 40% for household consumption, 25% for the bakery and cake industry, 20% for the instant noodle industry, 15% for the cake, cookies and biscuit industry, the remaining 5% for fried food production (Herawati & Kamsiati, 2017). This results in local flour tending to be underutilized optimally. One of the efforts that can be made is to find alternative flour from cilia, tubers, grains or other local foodstuffs widely available in Indonesia. Local flour widely used by household production to large industries comes from legumes, one of the potentials is soybeans.

Yellow soybeans have good nutritional content, such as the main source of protein equivalent to meat containing amino acids, B vitamins, and isoflavones. The protein content in yellow soybeans is 35%-40% (Herawati & Kamsiati, 2017). Yellow soybeans are widely used as raw materials in industries such as tofu, tempeh and soy milk.

Soy pulp is a by-product of soy milk which still contains a fairly high protein. The protein content of soybean pulp is around 28.36%, crude fibre is 7.6%, and contains amino acids, lysine, methionine and vitamins (Budimarwanti, 2017). Statistical data shows that soy milk consumption in Indonesia was 16.27 kg/capita/year in 2020 (Ministry of Health, 2017) Ministry of Health, R I. Based on these data, it can be concluded that the soybean pulp produced has not been widely used properly. Soybean pulp in the range of foodstuffs, including foodstuffs with high water content, is perishable and cannot be stored for long, usually only able to last 48 hours at room temperature without processing (Handarsari, 2010). So soybean pulp needs to be handled appropriately through further processing into foodstuffs that are of selling value and nutritious, such as yellow soybean pulp flour. Yellow soybean pulp flour is a low-gluten flour with a protein content that can replace some wheat flour as a dough frame in making butter cookies (Adhimah et al., 2017). The nutritional content of yellow soybean pulp is based on the results of the proximate test per 100 grams of energy 467 gr, carbohydrates 30 gr, fat 25 gr, protein 31 gr, water content 11 gr, and ash content 3.4 gr (Puspita et al., 2022).

The use of soybean pulp flour in making butter cookies is expected that in addition to reducing the use of wheat flour, it can also produce the colour, taste, and texture of butter cookies that have good sensory quality. Based on this description, a study was conducted on the effect of soybean pulp flour substitution on the sensory quality of butter cookies.

RESEARCH METHODS

This research was conducted at the Processing Laboratory of the Tata Boga Education Study Program, State University of Jakarta. The method used in this research is the experimental method. In this study, a sensory quality test was carried out to determine and analyze the effect of soybean pulp flour substitution on the manufacture of butter cookies on sensory quality, which includes aspects of colour, taste and texture with 3 (three) different percentages of soybean pulp flour substitution, namely 13%, 15% and 17%. The panellists in this study were limited to 5 (five) panellists.

RESULTS AND DISCUSSION

A. Colour

The colour aspect is divided into three sub-aspects, namely the upper colour, the middle colour and the lower colour (crust). Based on the aspect assessment data on organoleptic colour butter cookies substitution of soybean pulp flour percentages of 13%, 15%, and 17% obtained from 5 limited panellists can be seen in the diagram as follows:

1. Assessment of Color Aspects of Butter Cookies Substitution of Soybean Pulp Flour

Graphic 1. Top Color

Based on the assessment of limited panellists, the average value in the upper colour aspect was 13%, 15%, and 17%, namely 5.0 with a golden yellow category. Based on descriptive results on the colour aspect of butter cookies, butter cookies substitution of 13%, 155, and 17% has the highest average of 5.0 in the golden yellow category, which is included in the good quality category. This is due to the roasting process and the ingredients used to manufacture butter cookies (Natividad, 1982).

2. Assessment of Middle Color Aspects of Butter Cookies Substitution of Soybean Pulp Flour

Graphic 2. Middle Color

The results of the panellists' assessment were limited, obtained the average value in the central colour aspect, namely butter cookies 13%, which is 4.6 with the category of golden yellow to ivory yellow, butter cookies 15%, which is 4.8 with the category of ivory yellow and butter cookies 17% which is 4.4 with the category of golden yellow. Based on the descriptive results on the aspect of the middle colour of butter cookies, it shows that butter cookies substitute 15% has the highest average of 4.8 with the category of ivory yellow, which is included in the good quality.

The middle colour of the butter cookies is different from the colour on the top of the cake because the part is not in direct contact with the baking sheet. The ivory-yellow colour in the middle of the cake indicates that the cake has been perfectly cooked. The difference in colour in the middle of the cake is caused because the part is not in direct contact with heat, and the ripening process goes through indirect heat from the outside.

3. Assessment of Color Aspects Under Butter Cookies Substitution of Soybean Pulp Flour

Graphic 3. Bottom Color

The results of the panellists' assessment were limited, obtained an average score in the lower colour aspects of butter cookies of 13%, 15%, and 17, namely 4.8 with a brownish-yellow category. Based on descriptive results on the lower colour aspect of butter cookies, 13%, 15%, and 17% butter cookies have the highest average value of 4.8 with a brownish-yellow category of good quality. On the base side (lower colour), it is darker (brownish yellow) because it is in direct contact with the baking sheet in the combustion process (Gonzaga, 1996). In addition, the colour of butter cookies can be caused by the nature of the ingredients used and the Maillard process, which is a reaction between protein, sugar and high heat (Trihartono et al., 2022).

B. Taste

The taste aspect is divided into four sub-aspects: sweetness, soybean pulp flavour, butter aroma and soybean pulp flour aroma. Based on the aspect assessment data on the organoleptic taste of butter cookies substitution of soybean pulp flour percentages of 13%, 15%, and 17% obtained from 5 limited panellists can be seen in the diagram as follows:

1. Assessment of Aspects of Sweet Taste of Butter Cookies Substitution of Soybean Pulp Flour

Graphic 4. Sweetness

The results of the panellists' assessment were limited, obtained an average score on the aspect of the sweet taste of butter cookies 13%, namely 5.0 in the sweet category, butter cookies 15% which is 4.5 in the sweet category too, slightly sweet butter cookies, 17% with the slightly men's category. Based on descriptive results on sweet taste butter cookies substitution, 13% has the highest average of 5.0 with a sweet category that is included in good quality. The sweetness caused by butter cookies is influenced by sugar, around 35-40% of the total flour, so if its use is less than a percentage, it will affect the sweetness produced. Meanwhile, if the use of sugar exceeds the percentage, it will speed up the caramelization process, produce a brownish colour, and affect the taste (McGee, 2004).

1. Assessment of Taste Aspects of Soybean Pulp Flour Butter Cookies Substitution of Soybean Pulp Flour

Graphic 5. Soybean Pulp Flour Flavor

The results of the limited panellists' assessment obtained an average score on the aspect of the taste of soybean pulp flour butter cookies, 13%, which was 3.2, with the category of slightly tasted language not to taste langu, butter cookies, 15% which was 3.0 with the category of slightly tasted language and butter cookies 17% which was 2.8 with the category of taste langu. Based on descriptive results on the taste aspect of soybean pulp flour, 13% substitution butter cookies have the highest average value of 3.2 with the category of somewhat langu not to taste langu, which is included in good quality.

2. Assessment of Aroma Aspects of Butter Butter Cookies Substitution of Soybean Pulp Flour

Graphic 6. The Aroma of Butter

The results of the limited panellist assessment obtained an average value in the aspect of butter cookies aroma of 13%, namely 5.0, which is included in the very butter-scented category, 15% butter cookies, namely 4.6 with the butter-scented category and 17% butter cookies, namely 4.2 in the butter-scented category. The good aroma quality of butter cookies is the dominant buttery fragrant, does not smell rancid and musty and the aroma of other ingredients used. The aroma of its elf is a subjective taste and smell and is difficult to measure because everyone has different sensitivities and preferences (Azizah et al., 2015).

3. Assessment of Aroma Aspects of Soybean Pulp Flour Butter Cookies Substitution of Soybean Pulp Flour

Graphic 7. The Aroma of Soybean Pulp Flour

The results of the limited panellists' assessment obtained an average value in the aspect of the aroma of soybean pulp flour butter cookies at 13%, which was 4.8, with the category of not scented soybean pulp flour, butter cookies at 15%, which was 3.4 with the category of slightly scented soybean pulp flour and butter cookies 17% which was 3.2 with the category of slightly scented soybean pulp flour to scented soybean pulp flour. Based on descriptive results on the aroma aspect of soybean pulp flour, 13% substitution butter cookies have the highest average value of 4.6 with the category of non-scented soybean pulp flour, which is included in good quality.

The aroma of soybeans produced in soybean pulp flour is obtained from the characteristic aroma of yellow soybeans, which have black soybean eyes called hilum and the content of the enzyme lipoxygenase, which produces a langu (beany flavour) smell. The langu smell will disappear by heating above 100 °C (Astawan et al., 2017).

C. Texture

The taste aspect is divided into two sub-aspects, namely crispness and fragility. Based on the aspect assessment data on the organoleptic taste of butter cookies substitution of soybean pulp flour percentages of 13%, 15%, and 17% obtained from 5 limited panellists can be seen in the diagram as follows:

1. Assessment of Aspects of Crispness Texture of Butter Cookies Substitution of Soybean Pulp Flour

Graphic 8. Crispness Texture

The results of the limited panellist assessment obtained an average score of on the crispness aspect of butter cookies at 13% in the very crispy assessment category, which is 5.0, butter cookies at 15% with a crispy category at 4.6 and butter cookies at 17%, which is 4.4, with a fairly crispy category. Based on descriptive results on the crispness aspect, 13% substitution butter cookies have the highest average of 5.0 with a very crispy category of good quality. The crispness in pastries is influenced by the carbohydrate-bound moisture content or starch formed by the heating process, including the roasting process.

2. Assessment of Texture Aspects of Brittleness of Butter Cookies Substitution of Soybean Pulp Flour

Graphic 9. Texture Brittleness

The results of the limited panellist assessment obtained an average score on the fragility aspect of butter cookies of 13% and 15%, namely 4.4 with a fairly fragile category, and butter cookies of 17% which was 4.2 with a slightly fragile category. Based on descriptive results on the fragility aspect of butter cookies, butter cookies with a substitution of 13% and 15% have the highest average value of 4.4, with a fairly fragile category that includes good quality. The fragility of butter cookies is influenced by the protein content of the ingredients used (Matz & Matz, 1978). The higher the protein content in the ingredients used, the harder the butter cookies will be.

CONCLUSION

The test results on the sensory quality of butter cookies in the upper colour aspect, namely butter cookies with soybean pulp flour substitution of 13%, 15%, and 17%, the middle colour aspect is butter cookies substitution of soybean pulp flour 15%, the lower colour aspect is butter cookies substitution of soybean pulp flour 13%, 15%, and 17%, the sweet taste aspect is butter cookies substitution of soybean pulp flour 13%, The taste aspect of soybean pulp flour is butter cookies substitution of soybean pulp flour 13%, the aroma aspect of butter, namely butter cookies substitution of soybean pulp flour 13%, the aroma aspect of soybean pulp flour, namely butter cookies substitution of soybean pulp flour 13%, crispness aspect, namely butter cookies substitution of soybean pulp flour 13% and fragility aspect 13% and 15%. This study concludes that butter cookies substitution of soybean pulp flour by 13% has good quality and optimizes the use of soybean pulp flour as a local food ingredient.

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