Physical and Chemical Characteristics of Cookies Made from Yellow Sweet Potato (Ipomoea batatas L.) and Porang Flour (Amorphophallus muelleri)

Study Program of Agricultural Product Technology, Vocational School, Universitas Sebelas Maret, Surakarta, Indonesia

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Abstract

Indonesia’s reliance on imported wheat flour highlights the need to utilize local tuber crops as alternative food ingredients. Yellow sweet potato flour is a promising source due to its high β-carotene content and its ability to enhance product color; however, its lack of gluten results in a fragile texture. Conversely, porang flour, rich in glucomannan, functions as a binder and gel-forming agent. This study aimed to evaluate the physical and chemical characteristics of cookies formulated from combinations of yellow sweet potato flour and porang flour as a wheat flour substitute. The flour ratios used were 60:95, 45:110, and 30:125 (yellow sweet potato flour:porang flour). Cookie characteristics evaluated included texture, color, caloric value, moisture, ash, fat, protein, carbohydrate, and crude fiber contents. The results showed variations in physical and chemical properties among formulations. Fracture distance ranged from 3.34 to 7.68 mm, while hardness values were 416.60–622.50 N. Color parameters showed L* values of 46.43–48.84, a* values of 7.16–7.99, and b* values of 33.10–35.02. Moisture content ranged from 4.79–6.99%, ash 3.04–3.16%, fat 22.51–23.29%, protein 3.34–4.17%, carbohydrates 62.41–65.39%, and crude fiber 3.28–4.14%. The caloric value ranged from 237.14 to 242.55 kcal per 50g.