Utilization of Avocado Seed Powder (Persea americana Mill.) as a Mixture of Modified Cassava Flour in Making Cookies

Abstract Avocado seed is one of underutilized food waste that contains starch, monounsaturated fatty acids, and has high antioxidant activity. In this research we study the effect of the ratio of modified cassava flour (MOCAF) and avocado seed powder (Persea americana Mill) on the characteristic of cookies. The treatment is the ratio of MOCAF with avocado seed powder (ASP). The data were analyzed by using ANOVA and continued with DNMRT at 5% level. The observation was done to sensory properties (color, aroma, taste and texture), hardness, proximate compositions, and antioxidant activity. The result confirmed that the ASP ratio of 10% has acceptable sensory characteristics and had met Indonesian National Standard (SNI 01-2973-2011), with antioxidant activity of 35.72% at product concentration of 1000 ppm.