Characteristics of <i>Mocaf cookies</i> with the Addition of <i>Mucuna pruriens</i> and <i>Cucurbita moschata</i> as a Healthy <i>cookies</i> Alternative

Abstract The utilization of Mucuna pruriens flour and pumpkin in the preparation of mocaf cookies offers an alternative means of producing a nutritionally dense baked good, characterized by its high fiber and protein content. This study aims to predict the morphological structure and functional groups of mocaf cookies with the addition of Mucuna pruriens flour and pumpkin as an alternative raw material rich in nutrients. This study employs an experiment design, specifically the Complete Randomized Block Design (RAKL) Factorial method with two replications. The data were subjected to Analysis of Variance (ANOVA) to ascertain the impact of the treatment and subsequently analyzed using the Duncan Multiple Range Test (DMRT) at the 5% level. The morphological profile of the cookies structure was examined using a Scanning Electron Microscope (SEM), while the functional groups were analyzed with a Fourier transform infrared (FTIR) spectrometer. The morphological structure of the mocaf cookies , as observed under SEM, exhibited a composition of 52% carbon (C) atoms and 48% oxygen (O) atoms. The FTIR spectroscopy analysis revealed that the addition of Mucuna pruriens and pumpkin to the mocaf cookies resulted in the formation of general olefin functional groups at a temperature of 120°C.