Pengaruh Penambahan Pasta Ubi Jalar Oranye dan Suhu Pemanggangan Terhadap Mutu Cookies

Abstract

Sweet potato is a widely cultivated crop in North Sumatra. Varieties 1 orange fleshed sweet potato was chosen for this study due to its high beta-carotene content. Orange fleshed sweet potato are processed into paste, which used as an ingredient in making cookies. This study aims to investigate the effect of adding orange fleshed sweet potato paste and baking temperature on the quality of cookies. The model used was a factorial Completely Randomized Design (CRD) with two factors: the addition of orange fleshed sweet potato paste (0%, 10%, 20%, 30%) and baking temperature (160 °C, 180 °C). The results showed that the addition of orange fleshed sweet potato paste had a highly significant effect (P<0.01) on water content, baking loss, volume expansion, color index, betacarotene content, crude fiber content, fat content, antioxidant activity, and hedonic scores for aroma, taste, and overall acceptance. Baking temperature had a highly significant effect (P<0.01) on water content, baking loss, color index, beta-carotene content, and antioxidant activity. The interaction between the addition of orange fleshed sweet potato paste and baking temperature had a highly significant effect (P<0.01) on water content, baking loss, beta-carotene content, and antioxidant activity. Based on De Garmo method, treatment with 30% addition of orange fleshed sweet potato paste and baking temperature of 180 °C was the best, as it had antioxidant activity of 11,64% and crude fiber content of 0,54%.