Penggunaan tepung bonggol pisang klutuk (Musa brachycarpa) sebagai salah satu usaha mengurangi penggunaan tepung terigu dalam proses pembuatan cookies. Penelitian ini bertujuan untuk mengetahui penilaian uji kesukaan dan mengetahui kandungan kimia ( kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat) terhadap cookies dari tepung bonggol pisang klutuk. Rancangan penelitian menggunakan RAL dengan satu faktor yaitu jumlah tepung bonggol pisang klutuk yang digunakan sebanyak 0, 30, 60, 90, 120 dan 150 g. Hasil penelitian menunjukkan bahwa uji kesukaan terhadap warna cookies pada semua perlakuan berbeda nyata (P < 0,05) dengan kontrol (0 g). Penilaian aroma cookies berbeda nyata dengan kontrol (0 g) pada penggunaan 90, 120, 150 g. Penilaian rasa dan tekstur cookies berbeda nyata dengan kontrol (0 g) pada penggunaan 60, 90, 120 dan 150 g. Perlakuan terbaik cookies adalah penggunaan tepung bonggol pisang sebesar 30 g dengan kandungan kimia yaitu kadar air sebesar 3,17%, kadar abu 1,5%, kadar lemak sebesar 29,66%, kadar protein 6,67% dan kadar karbohidrat 59%. Kata kunci : Cookies, tepung bonggol pisang klutuk.

The using of klutuk banana tuber flour (Musa brachycarpa) is as an attempt to reduce of using wheat flour in the process of making cookies. This study aims to determine the favorite test assessment and determine the chemical content (content of water, ash, protein, fat and carbohydrate) to cookies made of klutuk banana tuber flour. The research design uses RAL with one factor, namely the amount of klutuk banana tuber flour used as much as 0, 30, 60, 90, 120 and 150 g. The result of the study shows that the favorite test to the color of cookies on all treatments are significantly different (P <0.05) from the control (0 g). Assessment of cookies aroma is significantly different from the control (0 g) in using 90, 120, 150 g. Assessment of taste and texture cookies is significantly different from the control (0 g) in using 60, 90, 120 and 150 g. The best treatment of cookies is the using of klutuk banana tuber flour amount 30 g with the chemical content that are 3.17% of water content, 1.5% of ash content, 29.66% of at content, 6.67% of protein content and 59% of carbohydrate content. Keywords: Cookies, klutuk banana tuber flour.

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