FORMULATION, ANALYSES AND ACCEPTABILITY OF BITTER GOURD-PINEAPPLE COOKIES

Abstract: Cookies are one of the best-known quick snack products. They are characterized by a formula high in sugar and shortening and low in water. The main ingredients of cookies are wheat, flour, fat, and sugar. This study evaluated the acceptability of bitter gourd-pineapple cookies focusing on sensory qualities, consumer preference, microbial safety, proximate analysis, and shelf life. The study utilized a developmental-experimental research method. Three different formulations were tested to determine variations in appearance, aroma, taste, and texture, employing a Completely Randomized Design (CRD) and the Nine-Point Hedonic Scale. A panel of trained evaluators and 100 consumer respondents assessed the samples, and data were statistically analyzed using mean scores and ANOVA at a 0.01 significance level. Among the three formulations, Treatment A, containing 25 g bitter gourd and 75 g pineapple , appeared as the most acceptable. It received the highest ratings in appearance,aroma, taste, and texture. The decreased amount of bitter gourd resulted in a more satisfying taste, making it the most preferred variant. Significant variations were observed in appearance,aroma, taste, texture, and overall acceptability. These results are consistent with previous research findings, suggesting that bitter gourd and pineapple can be effectively used as a main ingredients in cookies making. It can used improving their nutritional value. Microbial analysis showed that the product met food safety standards, confirming that it is safe for human consumption. Similarly, shelf-life testing revealed no signs of mold growth within the first 2 to 6 days. However, by days 7 to 14, spoilage indicators such as unpleasant odor and mold formation began to appear. Therefore, the product is best consumed fresh and should ideally be consumed within one week of production to ensure quality and safety.

Keywords: Bitter Gourd-Pineapple Cookies, Formulation, Analysis, General Acceptability, Sensory Qualities