Proximate analysis of pumpkin and carrot cookies

Pumpkin (Cucurbita moschata Durch) and carrots (Daucus carota L.) is the potential agricultural source in Malang, but not optimally be used. This research aims to develop new variants of cookies for toddlers as weaning food and observe its proximate content. Proximate food samples analysis ensures if the cookies meet the standard as weaning food established by the Indonesian Standardization Agency. This research used experimental methods, by the various pumpkin and carrots flour addition in cookies dough by 10%, 20%, and 30%. Furthermore, the data analysis was done by ANOVA. The results show the highest value of proteins (9.047%), water (3.234%), and ash (2.488%) identified in Formula C (30%), while the highest value of fat (9.220%) and carbohydrate (78.561 g/100 g EP) is observed on Formula A (10%). The results of pumpkin and carrots flour addition influences the content of proximate cookies, such as the more pumpkin flour and carrots added decreases the fat and carbohydrate content in these cookies. Conversely, the amount of protein, water, and ash increases when cookies contain more pumpkin flour and carrots. Based on these results, the pumpkin and carrot cookie samples in this study are suitable as weaning food for a toddler.