Effect of Porang Flour (Amorphophallus Muelleri) as A Fat Replacer on the Acceptability and Characteristics of Cookies

Porang (Amorphophallus muelleri) is a tuber plant that contains lot of glucomannan fiber. Glucomannan soluble fiber can form gel mimics the characteristics fat so it has potential to be used as replacer in high-fat products such cookies. The purpose this study was determine effect using on sensory acceptability and steps carried out were concentration porang flour (5 7.5%). Fat with firmness closest margarine at 5%. Furthermore, cookies made substitution (25, 50, 75%). then tested for their organoleptic properties hedonic method parameters color, aroma, taste texture. best cookie formulation obtained 25% substitution, which compared control by testing proximate, crude fiber, texture, oxalate content. results showed had lower levels ash, fat, protein, calories, hardness than control, although difference protein content not significant.