STUDY TO INCREASE THE ADDED VALUE OF MODIFIED COCOYAM FLOUR WITH PHYSICAL METHODS IN THE MAKING OF FUNCTIONAL COOKIES

          Processing the cocoyam into flour is a way to increase its added value, then followed by modification of the flour by autoclaving-cooling method which resulting in a good characteristic of the flour which suitable to apply for food product such as cookies. Modified flour is commonly used to increase the quality and functional value of a certain food product in food industry.  In this study, the first step experiment was maked flour from cocoyam as a preparation for modification step. The second step, cocoyam’s flour was modified by two-cycle autoclaving-cooling method. The third step was formulation of modified cocoyam’s flour for cookies functional production. The formula of modified cocoyam’s flour and wheat’s flour were 50:50%(T1); 60:40% (T2); 70:30 (T3); 80:20% (T4); 90:10% (T5) and 100:0% (T6). All tr eatments were repeated three times which resulting in 18 experiment units.  The data  were analysed byanalysis variance and if the treatment had an effect of the variable then continued with Duncan test.

The results indicated that the best formula of modified cocoyam’s flour and wheat’s flour was 100:0% (T6) which having characteristic of chemichal characteristic such as 2.81 % water content 2.05% ash content, 2.27% protein content, 30.73% fat content, 62.10% carbohydrate content;. Physical characteristic such as color’s scores L=60.25; a*=15.25; b*=35.50; texture = 19.95 and sensoris characteristic such as color yellow and really liked, aroma liked, texture crispy and liked, taste liked and overall acceptance  really liked