| dc.description.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. | en_US |
