ABSTRACT MIA METAMI SITEPU “THE ACCEPTANCE OF COOKIES WITH VARIATION OF DURIAN SEED FLOUR FORMULATION (Durio zibethinus Murr) AND WHEAT FLOUR” (CONSULTANT : IDA NURHAYATI) The increasing need for imported food such as the use of wheat flour, the use of local food ingredients, one of the local food ingredients that can be used is Durian seed waste which is processed into Durian seed flour. Durian seeds contain high nutritional value, so they have the potential as a food ingredient that is developed into quality and high-value cookies. The purpose of this study was to determine the acceptability of cookies with various formulations of Durian seed flour (Durio zibethinus Murr) and wheat flour. This study was experimental with a completely randomized design using 2 treatments and 2 repetitions. Types of treatment in this study were the addition of 80 g of wheat flour and 20 gr of Durian seed flour (treatment A), and the addition of 60 gr of wheat flour and 40 g of Durian seed flour (treatment C). The organoleptic test assessment was carried out by 25 untrained panelists on April 16th, 2020 due to the Covid-19 pandemic, the research location was held in the area of the researcher's home. Data were analyzed using the difference test (Independent Sample T-Test) with decision making if the value (2-tailed) <0.05%. The results showed that the most preferred cookies by panelists in terms of color, aroma, and taste were treatment A with the addition of 80 gr wheat flour and 20 gr Durian seed flour with the preferred category, for the texture treatment A and treatment C were equally preferred. Keywords: Cookies, Durian seed flour, wheat flour
