INCREASING THE NUTRITIONAL CONTENT OF COOKIES WITH PURPLE SWEET POTATO FLOUR: ORGANOLEPTIC TEST AND NUTRITIONAL ANALYSIS
Keywords:
: Anemia, ; Cookies, Nutrient content, Purple Sweet Potato, Organoleptic TestAbstract
Functional foods containing additional ingredients that are beneficial for health have become an increasing research focus. Purple sweet potato flour is known to have a longer shelf life with proper pan processing. This research aims to test the acceptability and analysis of the nutritional content of cookies made from purple sweet potato flour as a potential healthy snack based on functional food. The research used an experimental design with two different formula comparisons: F1 with the addition of 50 grams of purple sweet potato flour and F2 with the addition of 100 grams of purple sweet potato flour. The organoleptic test was carried out by 30 panelists, while the nutritional content analysis used a proximate test. The results showed that there were significant differences in texture and taste between the two formulas (p<0.05) while color and aroma did not show significant differences (p>0.05). In addition, the nutritional content of cookies, especially energy, carbohydrates, protein, fat, iron, vitamin C, fiber and calcium, varies between the two formulas. Cookies based on purple sweet potato flour show potential to become a functional food-based snack option, especially for teenage girls. The recommendation is to use the F2 formula with the addition of 100 grams of purple sweet potato flour. Research supports further research by adding food ingredients high in iron to increase the nutritional value of iron in these cookies
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