| dc.description.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%. | en_US |
