Pengaruh Substitusi Tepung Terigu dan Jenis Penstabil dalam Pembuatan Cookies Ubi Jalar

Abstract

This research was conducted to find the effect of wheat flour substitution and kind of stabilizer on the quality of sweet potato cookies. This research was performed in August-October 2010 at the Laboratory of Food Technology, Agriculture Faculty, North Sumatera University, Medan using factorial completely randomized design with two factors, the composition of wheat flour : sweet potato flour 80:20, 60:40, 40:60 and 20:80, and kind of stabilizer : no stabilizer, gum arab, CMC (carboxy methyl cellulose) and tween 20. Parameters analysed were moisture content, ash content, beta carotene content, and organoleptic values (colour, flavour, taste and texture). The result showed that the composition of wheat flour and sweet potato flour gave highly significant effect on all parameters. Kind of stabilizer gave highly significant effect on the beta carotene content and organoleptic values (flavour and texture). The combination of composition of wheat flour and sweet potato flour and kind of stabilizer gave highly significant effect on the organoleptic value of flavour. The composition of wheat flour and sweet potato flour 80:20 and stabilizer CMC produced the best quality of sweet potato cookies.