Optimization Formula: Additions of Flour from Nutmeg Dregs (Myristica Fragrans) and Elephant Ginger (Zingiber Officinale) on Cookie Making Using RSM (Response Surface Method)

Abstract

Nutmeg is one of spices that possess high economic value, as for elephant ginger, a spice with essential oil content which is good for the body health, but in some areas people only use it as a juice, such as making wedang/beverage. One of the benefits of nutmeg and elephant ginger dregs is that it has a high and beneficial selling price, that is to mention by making processed products that are practically easy to consume and considered as having great demand, in a form of cookies which come from the blend and addition of nutmeg pulp flour and elephant ginger dregs flour. The purpose of this research is to determine the optimum response to the organoleptic test that the panelists would receive. This research is experimental by using 5 variations of the formula processed using RSM (Response Surface Method) involving 29 untrained panelists and 1 expert panelist with test parameters including taste, aroma, texture and color. Formula F1 = 100% Nutmeg Dregs Flour, F2 = 75% Nutmeg Dregs Flour + 25% Elephant Ginger Dregs Flour, F3 = 50% Nutmeg Dregs Flour + 50% Elephant Ginger Dregs Flour, F4 = 25% Nutmeg Dregs Flour + 75% Elephant Ginger Dregs Flour, F5 = 100% Elephant Ginger Dregs Flour. The results of this research indicate that cookies with the addition of nutmeg dregs flour and elephant ginger dregs flour (F5) are the most popular formula for the panelists, but in terms of utilization of wedang byproducts (F3) have the highest value.