PENGARUH SUBSTITUSI TEPUNG UBI UNGU (Ipomoea batatas L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK, AKTIVITAS ANTIOKSIDAN, DAN KADAR PROTEIN PADA COOKIES

Pradnya Yuliandari, I Desak Made (2025) PENGARUH SUBSTITUSI TEPUNG UBI UNGU (Ipomoea batatas L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK, AKTIVITAS ANTIOKSIDAN, DAN KADAR PROTEIN PADA COOKIES. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2025.

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Abstract

PENGARUH SUBSTITUSI TEPUNG UBI UNGU (Ipomoea batatas L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK, AKTIVITAS ANTIOKSIDAN, DAN KADAR PROTEIN PADA COOKIES. Cookies adalah kue kering yang rasanya manis, bentuknya kecil- kecil dan tergolong makanan yang dipanggang. Pada umumnya cookies terbuat dari tepung terigu. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung ubi ungu (Ipomoea batatas L.) terhadap tepung terigu pada karakteristik cookies meliputi uji organoleptik (warna, aroma, rasa, tekstur dan penerimaan keseluruhan), mutu hedonik, serta kandungan protein dan aktivitas antioksidan. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan lima perlakuan substitusi (15%, 30%, 45%, 60%, dan 75%) dan tiga kali ulangan. Hasil penelitian menunjukkan bahwa substitusi 75% (P5) menghasilkan cookies dengan skor organoleptik tertinggi: warna 4,27 (suka), tekstur 3,39 (suka), rasa 3,82 (suka), aroma 3,32 (suka), dan penerimaan keseluruhan 4,27 (suka). Mutu hedonik rasa dinilai manis terasa ubi ungu, dan tekstur tergolong agak renyah. Kandungan protein P5 sebesar 8,45% dan aktivitas antioksidan 24,85%. Terdapat pengaruh signifikan dari substitusi terhadap karakteristik sensoris dan gizi cookies. Substitusi sebagian tepung terigu dengan tepung ubi ungu terbukti meningkatkan mutu gizi dari segi kandungan antioksidan dan tetap disukai, serta berpotensi sebagai alternatif pangan fungsional berbasis pangan lokal pengganti gandum. Kata Kunci: Cookies, Tepung Ubi Ungu, Kadar Protein, Aktivitas Antioksidan THE EFFECT OF PURPLE SWEET POTATO FLOUR SUBSTITUTION (Ipomoea batatas L.) AGAINST CHARACTERISTICS ORGANOLEPTIC, ANTIOXIDANT ACTIVITY, AND THE PROTEIN CONTENT IN THE COOKIES Cookies are cookies that taste sweet, are small in shape and are classified as baked goods. In general, cookies are made from wheat flour. This study aims to determine the effect of substitution of purple sweet potato flour (Ipomoea batatas L.) on wheat flour on the characteristics of cookies including organoleptic tests (color, aroma, taste, texture and overall acceptance), hedonic quality, and protein content and antioxidant activity. The study used a Group Random Design (RAK) with five substitution treatments (15%, 30%, 45%, 60%, and 75%) and three replications. The results showed that 75% substitution (P5) resulted in cookies with the highest organoleptic scores: color 4.27 (like), texture 3.39 (like), taste 3.82 (like), aroma 3.32 (like), and overall acceptance 4.27 (like). The hedonic quality of the taste is considered sweet with a purple sweet taste, and the texture is classified as somewhat crispy. The protein content of P5 is 8.45% and antioxidant activity is 24.85%. There is a significant influence of substitution on the sensory and nutritional characteristics of cookies. The partial substitution of wheat flour with purple sweet potato flour has been proven to improve nutritional quality in terms of antioxidant content and is still preferred, and has the potential to be a functional food alternative based on local food instead of wheat. Keywords: Cookies, Purple Sweet Potato Flour, Protein Content, Antioxidant Activity

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