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Mocaf is used as an ingredient for cookies to reduce consumption and import of wheat flour in Indonesia, while tempeh flour as a protein source for milk substitute. The mocaf cookies in this research is made from gluten and casein free ingredients. The use of mocaf and tempeh flour will cause changes in the physical, chemical and organoleptic characteristics of cookies. This study was conducted to determine the composition of mocaf and tempeh flour which produces cookies that are preferred by consumers with a good nutrition. In this study there were 5 formulations with a ratio of mocaf and tempeh flour namely F1 (100:0), F2 (75:25), F3 (50:50), F4 (25:75), and F5 (0: 100) while F0 as a control using wheat flour. The results showed that the best formulation based on physical, chemical, and organoleptic characteristics was F2. The F2 cookies content of moisture (3,94±0,15%), protein (9,09±0,22%), fat (24,65±1,03%), ash (1,02±0,00%), carbohydrate (61,35±1,10%), iron (7,76±0,30 mg/100 g), zinc (1,10±0,01 mg/100g), calcium (2,97±0,02 mg/100 g), and magnesium (26,19±0,19 mg/100 g). The F2 cookies had a bake loss 15,25±0,40%, spread ratio of 7,89±0,10 mm, 2025,57±29,88 gForce of hardness, brittleness 20,84±0,15 mm, and consumers sensory perception of 26%. Keywords: casein free, cookies, gluten free, modified cassava flour (mocaf), tempeh flour ABSTRAK Pembuatan cookies dari tepung mocaf ( modified cassava flour ) dilakukan sebagai upaya mengurangi konsumsi dan impor tepung terigu di Indonesia. Tepung tempe ditambahkan pada pembuatan cookies sebagai sumber protein pengganti susu. Cookies mocaf ini merupakan produk yang dibuat dari bahan baku bebas gluten dan bebas kasein. Penggunaan tepung mocaf dan tempe akan menyebabkan perubahan karakteristik fisik, kimia dan organoleptik cookies. Penelitian ini dilakukan untuk mengetahui perbandingan tepung mocaf dan tempe pada pembuatan cookies yang memiliki nilai gizi baik dan disukai konsumen. Pada penelitian ini terdapat 5 perlakuan dengan perbandingan tepung mocaf dan tepung tempe, yaitu F1 (100:0), F2 (75:25), F3 (50:50), F4 (25:75) dan F5 (0:100) serta F0 sebagai kontrol menggunakan tepung terigu. Hasil penelitian menunjukkan bahwa cookies terbaik berdasarkan karakteristik fisik, kimia dan organoleptik adalah F2. Cookies F2 memiliki kandungan air (3,94±0,15%), protein (9,09±0,22%), lemak (24,65±1,03%), abu (1,02±0,00%), karbohidrat (61,35±1,10%), besi (7,76±0,30 mg/100 g), seng (1,10±0,01 mg/100g), kalsium (2,97±0,02 mg/100 g), magnesium (26,19±0,19 mg/100 g), bake loss (15,25±0,40%), spread ratio (7,89±0,10 mm), hardness (2025,57±29,88 gForce), fracturabillity (20,84±0,15 mm) dan tingkat penerimaan sebesar 26%. Kata kunci: bebas gluten, bebas kasein, cookies, tepung mocaf, tepung tempe

KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES MOCAF DENGAN PENAMBAHAN TEPUNG TEMPE (Physicochemical and Organoleptic Characteristics of Mocaf Cookies with Tempeh Flour Additions)