Utilization of composite flour (red bean, catfish, oyster mushroom and tempeh formula flour) in making cookies

Local food ingredients can be used as alternative ingredients for cookie products to help ending hunger and overcome malnutrition are the objectives of SDG 2 and 3. This study aims to obtain the optimum cookie formula using composite flour from local food ingredients consisting of red bean flour, catfish flour, oyster mushrooms flour, and tempeh formula flour using the design expert program v.13 Response Surface Methodology (RSM) Box Behnken Design/BBD. Independent variables are different levels of red bean flour (20-45 g), catfish flour (10-45 g), oyster mushroom flour (5-25 g), and tempeh formula flour (5-35 g) with 29 (twenty-nine) different runs of 4 (four) similar center points. Using goal settings for each response based on proximate composition achieved from the best definition of each response to achieve high-quality cookies, an optimum formulation of cookies was obtained at 44.21% red bean flour, 34.39% catfish flour, 7.46% oyster mushroom flour, and 20.52% tempeh formula flour, with a desirability level of 1.00.


Introduction
Cookies are a popular baked snack made from wheat flour with a low protein content which is converted into a slightly porous, baked at 170-250 o C for 15-30 minutes to obtain products that are easy to digest and more appetizing [1].Currently, there is still limitation usage of locally sourced food items to augment malnutrition.Although biscuits produced with regional ingredients can be a good way to obtain complementary foods that suit the local palate, nutritional value is still prioritized.The dietary component, particularly the nutritional cookie that red bean flour, oyster mushroom flour, catfish flour, and tempeh formula flour use to create this formula [2].
Red bean (Phaseolus vulgaris) is a type of tropical legume which has a great role in plant-based diets to improve people's nutrition are naturally occurring substances present in edible seeds that, when eaten, change how the body uses nutrients, especially the absorption of protein, vitamins, and minerals.They do this by binding to these nutrients and lowering absorption in the gastrointestinal tract [3].Catfish (Clarias sp) is a type of freshwater fish that is widely cultured in Indonesia Omega-3 fatty acids, among other unsaturated fatty acids found in catfish, are good for human health [4].
IOP Publishing doi:10.1088/1755-1315/1302/1/012093 2 Addition of oyster (Pleurotus pulmonarius) mushroom powder to the cookie dough resulted in a cookie with significantly higher protein content, overall improved quality and had an effect on the weight gain and added more energy.The nutritious content used to create biscuits is increased by adding oyster mushroom flour [5].Tempeh formula flour is a processed tempeh that is then formulated using auxiliary components like sugar, flour, salt, oil, baking powder and emulsifier.Tempeh formula experience digestive disorders (diarrhea) and can improve the nutritional status of malnutrition people [6].The purpose of this study was to assess the proximate formulation of cookies made from composite flour consisting of red bean flour, oyster mushroom flour, catfish flour, tempeh formula flour.This study set out to produce and evaluate ash's physical characteristics, composition, and macro-micronutrient content.This may contribute to the decrease of malnutrition [7].

Preparation of red bean flour
The red beans were sorted, cleaned, and soaked in water for 24 hours, then washed with water and drained for 15 minutes, dried in cabinet dryer at 60 o C for 12 hours, and milled using a home blender.

Preparation of catfish flour
The catfish is cleaned, its innards were removed, and filleted.Then the meat, head and bones of the catfish are pressed using a pressure cooker to make them softer.

Preparation of oyster mushroom flour
Sorted, cleaned and washed for 2 times, cut and then blanched at 70°C (± 2°C) for 5 minutes.Then dried in a cabinet dryer at 60°C.ground in a blender for 5 minutes

Preparation of tempeh formula flour
The ingredients used are tempeh which was cut and then boiled in boiling water for 10 minutes.After that was drained and mashed until smooth.The other ingredients were powdered sugar, wheat flour and salt.

Preparation of cookies from composite flour
The ingredients consisting of 15 g of butter, 40 g of margarine, 35 g of sugar and 10 g of skim milk, were whipped, and 1 egg were added while continuing to whip for 5 minutes using a high-speed mixer until a homogeneous liquid dough is formed (A). 100 g of composite flour in various ratios is mixed with 0.25 g of baking powder, then added to dough A and continued to be beaten until a homogeneous cookie dough is formed.The dough is molded using cookie cutters, baked in a baking oven at 160°C for 30 minutes.

Data analysis
Optimization of the cookie formula was carried out using the design expert program v.13 Response Surface Methodology (RSM) Box Behnken Design/BBD.The independent variables used consisted of red bean flour, catfish flour, oyster mushroom flour, and tempeh formula flour (Table 1).In this study the alpha (α) value used was 5% or 0.05 which indicates the permissible deviation or error value.The p-value in this study was used as a test for the effect of research factors that was written in significant and insignificant form.Each response tested by analysis of variance (ANOVA) using Design Expert software v.13 and continued with a lack of fit test.Lack of fit is defined as discrepancy or deviation.The lack of fit test aims to see the suitability of the data against the equation model to be accepted which is characterized by insignificant results.In the lack of fit test, a hypothesis is must draw conclusions, The hypothesis includes H0= the model used is in accordance with the data and H1 = the model used is in unaccordance with the data.H0 is accepted if p>0.05 and rejected if p<0.05.

Results and discussion
The design of the cookie formulation using Box-Behnken Design (BBD) as shown in Table 2a and Table 2b.The observed responses include the chemical composition consisting of water, carbohydrates, protein, fat, and ash content.

Moisture content
A variance analysis was performed to find a significant and appropriate model.The test used is Fisher's F-test as can be seen in Table 3.Based on the results of the analysis using Design Expert 13 which is indicated by a fit summary, then for the moisture content parameter the most suitable model is the quadratic model.But the ANOVA (Table 3) shows that the p-value obtained was 0.2726 (p>0.05), which confirms that the model used is unsignificant.The lack of fit test is used to draw conclusions based on the hypothesis which consists of H0= the model used is in accordance with the data and H1 = the model used is in unaccordance with the data.H0 is accepted if P>0.05 and rejected if P<0.05.Table 3 shows the p-value for lack of fit >0.05 which confirms that the model fits the data (H0 is accepted).The resulting regression equation for moisture content of cookies from composite flour of red bean, catfish meat, oyster mushroom, and tempeh formula flour were fitted as follows: = 6.42 + 0.7125 + 0.058 + 0.0800-0.0567+ 2.26 + 0.8125 + 0.0625 -0.55 -0.22 + 0.0375 +1.442 + 1.332 + 0.34332 + 0.26332 A = red bean flour, B = catfish flour, C = oyster mushroom flour, D = tempeh formula Data from the Box-Benkhen was substituted into the model to evaluate the model validation through coefficient of determination (R 2 ).The R 2 of this model was 0.5817.According to [8] model with R 2 values of ≥ 0.60 can be considered as a valid model, therefore the model in this study can be considered as nonvalid model.
Table 3 shows that each factor (red bean flour, catfish flour, oyster mushroom flour, and tempeh formula), and their interactions gave no significant effect (p>0.05) on the moisture content of cookies.Based on the moisture content response in Table 3, the treatment that provides the lowest water content that still meets the maximum moisture content standards for cookies products based on SNI 01-2973-1992 [9] was the S3 treatment (32.5% red bean flour, 32.5% catfish flour, 15% oyster mushroom flour, and 5% tempeh formula), as well as S20 treatment (32.5% red bean flour, 32.5% catfish flour, 15% oyster mushroom flour, and 20% tempeh formula).

Carbohydrate
Based on the results of fit summary analysis using Design Expert 13 the most suitable model for carbohydrate response was the linear model.ANOVA for carbohydrate responses as shown in Table 4. ANOVA in Table 4 shows that the p<0.0001, confirms that the model used is very significant.The p value for lack of fit test is higher than 0.05 which confirms that the model fits the data.The resulting regression equation for carbohydrate content of cookies from composite flour of red bean, catfish meat, oyster mushroom, and tempeh formula flour were fitted as follows:  Table 4 shows that each factor (red bean flour, catfish flour, oyster mushroom flour, and tempeh formula gave a significant effect (p<0.01) on the carbohydrate content of cookies.Based on the carbohydrate content response in Table 4, the treatment that provides the highest carbohydrate content was the S10 treatment (32.5% red bean flour, 20% catfish flour, 25% oyster mushroom flour, and 20% tempeh formula).

Protein
Considering on the results of fit summary analysis using Design Expert 13 the most suitable model for protein content response was the linear model.ANOVA for protein responses can be seen in Table 5. ANOVA in Table 5 shows that the p<0.0001, which confirms that the model used is very significant.The p value for lack of fit test is lower than 0.05.A large F value of lack of fit indicates that the model is bad.The resulting regression equation for protein content of cookies from composite flour of red bean, catfish meat, oyster mushroom, and tempeh formula flour were fitted as follows: = 31,6693 -0.0810 *  + 0.2334 * -0.1832*  − 0.1347 * A = red bean flour, B = catfish flour, C = oyster mushroom flour, D = tempeh formula The R 2 of this model was 0.8473 which can be considered as a valid model.
Table 5 shows that each factor (red bean flour, catfish flour, oyster mushroom flour, and tempeh formula gave a significant effect (p<0.01) on the protein content of cookies.Based on the protein content response in Table 5, the treatment that provides the highest protein content was the S5 treatment (32.5% red bean flour, 45% catfish flour, 15% oyster mushroom flour, and 5% tempeh formula).

Fat
Based on the results of fit summary analysis using Design Expert 13 the most suitable model for fat content response was the linear model.ANOVA for fat content responses can be seen in Table 6.ANOVA in Table 6 shows that the p<0.0001, which confirms that the model used is very significant.The p value for lack of fit test is higher than 0.05 which confirm that the model is good.The resulting regression equation for fat content of cookies from composite flour of red bean, catfish meat, oyster mushroom, and tempeh formula flour were fitted as follows:  Table 6 shows that each factor (red bean flour, catfish flour, oyster mushroom flour, and tempeh formula gave a significant effect (p<0.01) on the fat content of cookies.Based on the fat content response in Table 6, the treatment that provides the highest fat content was the S13 treatment (20% red bean flour, 32.5% catfish flour, 15% oyster mushroom flour, and 35% tempeh formula), and the lowest fat content was the S8 treatment (45% red bean flour, 20% catfish flour, 15% oyster mushroom flour, and 20% tempeh formula).

Ash content
Based on the results of fit summary analysis using Design Expert 13 the most suitable model for ash content response was the linear model.ANOVA for ash content responses as shown in Table 7 shows the p-value obtained was <0.0001, which indicates that the model used is significant.Table 7 shows the p-value for lack of fit was 0.6607 that also indicates the model is in accordance (H0 is accepted).The resulting regression equation for ash content of cookies from composite flour of red bean, catfish meat, oyster mushroom, and tempeh formula flour were fitted as follows: ℎ  = 6.0756 − 0.0277 *  + 0.0717 *  -0.0388 * -0.0411* A = red bean flour, B = catfish flour, C = oyster mushroom flour, D = tempeh formula The R 2 of this model was 0.9008 which can be considered as a valid model.
Table 7 shows that each factor (red bean flour, catfish flour, oyster mushroom flour, and tempeh formula), and their interactions gave significant effect (p<0.01) on the ash content of cookies.The highest ash content was obtained in the S5 treatment (32.5% red bean flour, 45% catfish flour, 15% oyster mushroom flour, and 5% tempeh formula.

Response optimization
The target response value for R1 to R5 based on the best quality of each response, i.e., minimum moisture and fat content, and maximum of protein, carbohydrate, and ash content.The composite desirability was combined with each individual desirability of all responses into a single measure.The specific response values compared with the predicted response yield from the best quality as shown in Table 8.The predicted optimum composition of composite flour was 44.34% red bean flour, 21.69% catfish flour, 5% oyster mushroom flour, and 5% tempeh formula flour, and the composite desirability of these observed optimum factors was 0.657.In this study, cookies were produced that contain nutrients needed by the body so that can prevent hunger in order to create a healthy and prosperous life.and advancing sustainable agriculture are the objectives of SDG 2 and 3. Starvation and ailing health cruel less beneficial people, who are more inclined to malady and in this way frequently incapable to win more and move forward their jobs.Between internationally specified goals and regional implementation strategies that must be acknowledged and dealt with in order to accomplish this objective [10].

Conclusion
This study developed cookies from composite flour consisting of red bean flour, catfish flour, oyster mushroom flour, and tempeh formula flour by using Box-Behnken Design experiment.By establishing target values for replies and selecting the optimum cookie quality for each response, the ideal composite flour composition was determined.The optimum formulation of composite flour was 44.34% red bean flour, 21.69% catfish flour, 5% oyster mushroom flour, and 5% tempeh formula flour, with desirability of 0.657.

Figure 1 .
Figure 1.Response optimization and desirability

Table 1
Independent variables of RSM-BBD research design and treatment

Table 2a .
The formulation of ingredients for making cookies and the observed response

Table 2b .
The formulation of ingredients for making cookies and the observed response (continued)

Table 3 .
Analysis of variance (ANOVA) for response surface quadratic model of cookies moisture content

Table 4 .
Analysis of variance (ANOVA) for response surface linear model of cookies carbohydrate content

Table 5 .
Analysis of variance (ANOVA) for response surface linear model of cookies protein content

Table 6 .
Analysis of variance (ANOVA) for response surface linear model of cookies fat content

Table 7 .
Analysis of variance (ANOVA) for response surface quadratic model of cookies ash content

Table 8 .
Response optimization and desirability