Pengaruh Rasio Kombinasi Tepung Ubi Ungu Dan Tepung Kedelai Terhadap Karakteristik Kimia Dan Susut Bobot Cookies

Abstract

The public’s reliance on wheat-flour-based Cookies has spurred the use of local food ingredients as part of efforts to diversify the food supply and improve the nutritional value of products. Purple sweet potato flour is rich in carbohydrates, fiber, and anthocyanins, while soybean flour is a high source of plant-based protein, making both potential substitutes in cookie production. This study aims to analyze the effect of the combination ratio of purple sweet potato flour and soybean flour on the chemical characteristics and weight loss of Cookies, as well as to determine the optimal treatment using the effectiveness index method (De Garmo). The study used a one-factor completely randomized design (CRD) with five treatment combinations of purple sweet potato flour and soybean flour ratios, namely P1 (81:9), P2 (63:27), P3 (45:45), P4 (27:63), and P5 (9:81), each repeated five times. The parameters observed included carbohydrate, protein, fat, and crude fiber content, as well as weight loss. The data were analyzed using one-way ANOVA at a significance level of 5%, followed by the DMRT test. The results showed that the ratio of the combination of purple sweet potato flour and soybean flour had a significant effect (p<0.05) on all parameters. Based on the effectiveness index method, the best treatment was obtained in P3 (45 g of purple sweet potato flour and 45 g of soybean flour) with a value of 0.726.