Proximate Analysis and Organoleptic Properties of Purple Sweet Potato (Ipomoea batatas l.) Cookies

¹ Faculty of Applied Science and Technology, Universitas Negeri Malang, Malang, Indonesia
² Faculty of Economics, Universitas Negeri Malang, Malang, Indonesia
³ Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Cawangan Pulau Pinang, Malaysia

^* Corresponding author : nonny.sunaryo.ft@um.ac.id

Abstract

Substitution of wheat flour with other ingredients in food processing is currently being considered for developing healthy food products. Purple Sweet Potato flour is one option that can be used as a substitute for wheat flour. In this study, cookies were made with purple sweet potato flour as a substitute. This study aims to determine the best formulation and analyze the proximate and hedonic characteristics to determine consumer acceptance of purple sweet potato cookies through sensory tests. This research is a completely randomized design experiment. treatment is the ratio of the amount of wheat flour and purple sweet potato flour in the processing of pastries. The parameters tested were moisture content, ash, protein, fat, crude fiber, carbohydrates, and organoleptic (taste, aroma, color, and texture). The results of the proximate analysis illustrate that, compared with control cookies, cookies substituted with purple sweet potato had higher carbohydrate, ash, fiber, and water content, while the fat and protein content became lower. Purple sweet potato flour can substitute up to 100% wheat flour, but based on research results, most of the panelists didn't like the taste. Most of the panelists liked the taste, aroma, and texture of cookies with a concentration of 25% purple sweet potato flour substitution compared to wheat flour. Based on the color parameters, most of the panelists liked cookies with a purple sweet potato flour substitution concentration of 50%.