Pumpkin and sorghum flour ratio on the characteristics of gluten-free cookies was carried out. The treatment design consisted of a comparison of pumpkin flour with sorghum p1 (3:1), p2 (2:1), p3 (1:1), p4 (1:2), p5 (1:3), and p0 as control. The results of the preliminary study showed that the mixing time for 8 hours obtained a spread ratio of 56.85% and a yield of 92.14%. The main results of the study showed that the ratio of pumpkin flour with sorghum flour had an effect on the chemical response (water content, ash content) and organoleptic response (color, aroma, taste, and texture). Based on the results of chemical analysis and organoleptic, the treatment was p5 (the ratio of pumpkin flour with 1:3 sorghum flour) had tannin content of 0.26%, crude fiber content of 11%, and beta-carotene content of 0.44 ppm.
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