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Cookies are a type of snack that tastes sweet, has a crunchy texture, made from flour with other additives such as eggs, margarine, powdered sugar, and powdered milk.  The purposes of this study was to obtain the best ratio of pumpkin and green beans paste in making cookies that meet the quality of SNI 01-2973-2011. The study was conducted using a completely randomized design (CRD) with four treatments and four replications.  The treatment in this research was the diference of the ratio between yellow pumpkin paste and green beans paste, namely LK1 (65:5), LK2 (60:10), LK3 (55:15), and LK4 (50:20).  The parameters to be observed are moisture, ash, protein, fat, carbohydrate, β-karoten, crude fiber, as well as descriptive and hedonic sensory tests.  Data were analyzed using analysis of variance (ANOVA) and then continued with Duncan’s multiple range test (DMRT) at 5% level.  The result showed that the ratio of yellow pumpkin paste and green beans paste significantly affected moisture, ash, protein, fat, carbohydrate, crude fiber, β-karoten, as well descriptive and hedonic sensory tests.  The ratio of yellow pumpkin paste amd green beans paste (65:5) was chosen as the best treatment which had 3.26% protein, 5.79% moisture, 2.15% ash, 17.84% fat, 71.97% carbohydrate, 2.19% crude fiber, and 17.53 µg/g β-karoten with a description of yellow, pumpkin yellow flavored, slightly crunchy texture, and yellow pumpkin taste.  Hedonic assessment of color, aroma, cruncy texture, taste, and overall assessment were liked by panelists.     

Protein hydrolysate, such as peptone, is a protein molecule that contains amino acids and is one source of nitrogen used for microbial development. Commercial peptone is usually derived from animals; however, if it is not slaughtered according to Islamic law, it is not halal, except for pigs and dogs. Pangasius fillet waste (P) and pineapple core (C) are agro-industrial wastes with great potential as raw materials to produce halal peptone. This study aimed to evaluate halal peptone made from P and C with a ratio of 3:1 stored in cold temperatures as a medium for the growth of microorganisms. The research treatment was the storage of halal peptone for four storage periods, namely T1 = 0 wk, T2 = 1 wk, T3 = 3 wk, and T4 = 4 wk at 4°C. At each storage time, peptone was inoculated with L. plantarum strain TMW 1.1623, S. thermophilus, Escherichia coli, and Listeria monocytogenes. Total L. plantarum strain TMW 1.1623 and S. thermophilus at 0 wk were 10.14 and 11.17 log CFU/mL, respectively, which were significantly different (P<0.05) with total LAB in other treatments for each LAB strain. On the other hand, the growth of pathogenic bacteria was not affected (P>0.05) by the storage time of halal peptone at 4°C. This study concludes that the halal peptone solution stored at 4°C can still be used as a growth medium for LAB or pathogenic bacteria.