Pengolahan Bekatul dan Spirulina Menjadi Cookies Kaya Protein

The rice bran and spirulina are Indonesia's local product that have high nutritional content. The ir postharvest with processed it to cookie hoped to enhance diversification of rice bran and spirulina in order to increase people's nutritional intake. The purpose of the study was to study the postharvest of rice bran and spirulina to cookies with rich of protein. This r esearch used C omplete ly Random ized Design ( CRD ) method and the advanced test Duncan Multiple Range Test (DMRT) with four treatment s of cookies was 13.3%, 11.1%, 8.8%, and 6.6% rice bran . T he analysis used pro ximate tests (water content , proteins , f at, and ash) and hedonically sensory tests (color score , aroma , taste, textu re, and overall acceptance). The best cookies we re 11,1 % concentration of rice bran. Their chemical properties we re 3.34% water content , 7.26% protein , 37 .2% fat, and 47.01% carbohydrates that have filled up the National Standart of Indonesia (SNI) of biscuits w hereas ash content 4 . 31% exceeds the maximum limit . The sensory characteristics of coockie was neutral color, neutral aroma , rather fond taste, liking texture, and overall like . Keywords:   cookies, rice bran, sensory test, spirulina