CHEMICAL CHARACTERISTIC AND ACCEPTANCE OF KEPOK BANANA COOKIES (MUSA PARADISIACA) WITH THE ADDITION OF CINNAMON (CINNAMOMUM BURMANNII BL.) POWDER

This research was aim to know the chemical characteristic and acceptance of Kepok Banana cookies with the addition of cinnamon. This research used Completely Random Design (CDR) consists of 5 treatments and 3 replications, Percentage of cinnamon powder used : A(0.5%), B(1.0%), C(1.5%), D(2.0%) and E(2.5%). Raw material observation were water content, starch content and ash content. The observation of cookies were water content, ash content, protein content, fat content, carbohydrates content, crude fiber content, antioxidant activity. Result of this research shown that the addition of cinnamon significantly effected on water content, ash content, carbohydrates content, protein content and antioxidant activity. There was not significantly effected to fat content, crude fiber content. The result of sensory test showed the C treatment with additional cinnamon powder (1.5%) was the best product with score of color 3.93, aroma 3.87, taste 4.90 and texture 3.67. The formulation of C treatment with additional cinnamon powder (1,5%) with rate of water content (3.57%), ash content (2.49 %), protein content (5.73 % ), fat content (15.44%), carbohydrates content (72.77%), crude fiber content (1.96%), antioxidant activity (77.80%).