Pengaruh Substitusi Tepung Ubi Jalar Oranye (Ipomoe batatas L.) Termodifikasi dengan Penambahan Puree Wortel (Daucus carota L.) terhadap Kualitas Mutu Cookies Lidah Kucing

Abstract

The purpose of this study is to determine the optimal ratio of orange-fleshed sweet potato flour to wheat flour combined with carrot puree and to evaluate its effect ion the quality characteristics of cat’s-tongue cookies; to analyze the interaction between the addition of modified orange sweet potato flour and carrot puree ion the cookie quality; to examine the physicochemical properties of the best formulation; and to promote the utilization and development of local food resources. This study used a completely randomized factorial design with treatments ratio of wheat flour with modified orange sweet potato flour: T1 (80%:20%), T2 (60%:40%), T3 (40%:60%), T4 (20%:80%), and T5 (100%) as well as carrot puree concentrations: W1 (10%), W2 (20%), and W3 (30%). The parameters tested for lidah kucing cookies with formulations comparing wheat flour with modified orange sweet potato flour and carrot puree concentrations were moisture content (%), protein content (%), fat content (%), ash content (%), crude fiber content (%), carbohydrate content (%), and descriptive organoleptic properties (color, aroma, taste, and texture). The best lidah kucing cookie formulation will be tested for antioxidant content (ppm) and beta-carotene content (µg/g). Data analysis revealed that the ratio between wheat flour and modified orange sweet potato flour had a highly significant effect (p < 0.01) ion moisture content, ash content, protein content, fiber content, carbohydrate content, descriptive color, descriptive aroma, descriptive texture, and overall acceptability; and a significant effect (p < 0.05) on fat content and descriptive taste. Carrot puree concentration had a higly significant effect (p<0.01) on moisture content, fiber content, descriptive color, and descriptive texture. The interaction between wheat flour and modified orange sweet potato flour and carrot puree concentration had a higly significant effect (p<0.01) i on moisture content, fiber content, and descriptive texture, as well as a significant effect (p<0.05) on carbohydrate content, color descriptors, and had a non-significant effect (p>0.05) on ash content, protein content, fat content, aroma descriptors, taste descriptors, and overall acceptance. The best treatment was formulation T3W3 i (40% wheat flour: 60% modified orange sweet potato flour with 30% carrot puree) with the following physicochemical characteristics: moisture content 4.3482 %; ash content 1.8715 %; protein content 6.1550 %; fat content 16.8025 %, crude fibre content 0.3536 %, carbohydrate content 70.4691 %; taste slightly sweet, colour golden yellow, aroma slightly margarine-like, texture crisp; β-carotene content determined by UV-Vis spectrophotometry was 15.2165 µg/g and antioxidant value IC50 135.1042 ppm. Keywords: Orange sweet potato flour, carrot puree, cookies, modified, quality.