Effects Of Supplementation Of Termite Mushroom (Macrolepiota Albuminosa) Powder To Rice Flour On The Properties Of Composite Flour And Quality Of Cookie

Abstract

This study investigated the effects of varying percentages (0, 5, 10, 15, 20%) of Termite mushroom (Macrolepiota Albuminosa) powder supplementation to rice flour on the properties of composite flour and the quality of cookies. The impacts were investigated on the qualities of composite flour and the quality of cookies produced from the composite flour. According to the results of the study, the incorporation of mushroom powder positively impacted the nutritional value of the cookies. The study showed that the amount of protein, fat, carbohydrate, and ash in the mixed powder increased significantly, such as composite flour contain 10% termite mushroom which had protein value increased by 3.177%, fat increased by 2.935%, ash increased by 1.278% compared to whole rice flour. Except for the appearance, which got darker as the mushroom powder content got higher, the results of the sensory evaluations showed improvements in taste, scent, and overall acceptance (p < 0.05), such as cookies made from composite flour containing 5% mushroom powder have the highest overall value (7.7/9). The sensory evaluation of these cookies revealed that they had a moderately acceptable color, flavor, and scent, as well as a moderately acceptable overall acceptability. It was concluded that Termite mushroom powder supplementation to rice flour made cookies not only improved in terms of nutritional value and health benefits but also could attract the huge attention of consumers.