Physicochemical and Sensory of Cookies from Composite Flour (Wheat and Pumpkin Flour) and Different Types of Stabilizers

One bakery products that is often consumed in Indonesia is cookies, especially during religious holidays such as Eid Mubarak, the demand for cookies increases, so the demand for wheat flour will increase by around 5-10 percent, so import wheat flour will increase too. In an effort to improve Indonesian food security, research is needed on food from local resources, like pumpkin to subtitute wheat flour on bakery products. This research deal about the physicochemical and sensory of cookies from composite flour (wheat and pumpkin flour) and different types of stabilizers. The pumpkin flour can subtitute wheat flour about 2040% to make cookies.