The Use of Flour with Different Protein Contents on the Quality of Nastar

This study aims to analyze the effect of wheat flour with different protein levels on the quality of nastar cookies in terms of color, aroma, texture, taste, and shape. The research was conducted in July 2025 at the Culinary Workshop, Department of Family Welfare Science, Faculty of Tourism and Hospitality, Universitas Negeri Padang. A true experimental method was applied using an independent sample t-test. The results revealed a significant effect of the two types of wheat flour (low-protein and medium-protein) on the texture quality of nastar (soft, crumbly, and delicate). However, no significant effect was found on aroma (distinctive nastar fragrance), color (golden yellow), taste (sweet and savory with a slight sourness from pineapple jam), and shape (round with a 1.5 cm diameter). Organoleptic testing indicated that the best result was obtained from treatment X2 (low-protein flour), as the calculated t-values exceeded the t-table values (1.25, 2.52, 4.85, 4.66, 5.02 > 1.67).