Formulation of Purple Sweet Potato (Ipomoea batatas L.) Flour with Kersen Leaves (Muntingia calabura L.) Cookies as a Interlude Food
Formulasi Cookies Tepung Ubi Jalar Ungu (Ipomoea batatas L.) dengan Daun Kersen (Muntingia calabura L.) Sebagai Makanan Selingan
DOI:
https://doi.org/10.53342/pharmasci.vi.398Keywords:
Cherry leaves, Cookies, Organoleptic, Purple sweet potatoAbstract
Cookies are a food that is popular among Indonesian people. Cookies using purple sweet potato and cherry leaves are an innovation in using natural ingredients. The anthocyanin and dietary fiber content in purple sweet potatoes and the high fiber content in cherry leaves can fulfill these two natural ingredients into cookies with good content. This research aims to determine the acceptability of purple sweet potato cookies with cherry leaves. This type of research is experimental. The main ingredients used in making cookies are purple sweet potato flour and cherry leaves. The samples were made into 3 formulas, namely F1, F2, and F3. Cookies products were analyzed organoleptically with 30 untrained respondents. Based on a descriptive organoleptic test, the acceptability of F3 formula cookies with a ratio of 3:1 (194,44 g purple sweet potato flour : 2,5 g kersen leaf flour) in terms of color, aroma, taste, texture, aftertaste and overall parameters was the most preferred and accepted cookies.
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