Kadar Proksimat, Nilai Energi, Dan Daya Terima Cookies Berbasis Ubi Kayu (manihot Esculenta Crants) Dan Kacang Merah (phaseolus Vulgaris L.) Sebagai Pangan Darurat

Cookies are a type of dry cake with a sweet or savory taste, crispy texture, and small size. Cookies are also referred to as a type of snack or light food that is widely liked by most people from toddlers to adults. This study aims to analyze the proximate levels of carbohydrates, protein, fat, fiber, ash, water content, and energy values ??in cassava flour and red bean flour cookies. The type of research was quantitative with a Laboratory Test-based Descriptive research design. The statistical test used for the analysis of proximate levels and energy values ??is the One Way ANOVA test. The statistical test for acceptance used the Kruskal Wallis test with a significant value at ? < 0> 0.05), while on the texture there was a significant difference (p < 0> 0.05), while on the color, hardness, and crispness of the cookies there were significant differences (p &lt; 0.05). The nutritional content in cookies with all formulations of cassava flour and red bean flour have real differences.
Keywords: Acceptability, Proximate Levels, Energy Value