EFFECT OF SWEET PURPLE POTATO FLOUR COMPOSITION (Ipoemea batatas ) AND PIGEON PEA FLOUR (Cajanus cajan L.Millsp.) ON CHARACTERISTICS OF COOKIES

Abstract

Cookies are pastries that have a sweet flavor with the basic ingredients of flour and supporting material such as sugar, butter, and eggs. The purpose of this study is to produce cookies from purple sweet potato flour composition and pigeon pea flour to determine the organoleptic characteristics and objective characteristics. This type of research used in this study is an experimental study using a randomized block design experiment (RBD) with 5 treatments and 3 replications consisting of  composition of wheat flour, purple sweet potato, pigeonpea flour respectively P1 (30%: 60%: 10%), P2 ( 30%: 50%: 20%), P3 (30%: 40%: 30%), P4 (30%: 30%: 40%) and P5 (30%: 20%: 50%.) and data were analyzed using analysis of variance. The test results of organoleptic shows that the composition of purple sweet potato flour and pigeon pea flour significantly influence the color, texture and overall acceptance of the cookies. Cookies P5 are the treatment preferred in terms of color and texture, while in terms of aroma most preferred is P1.Cookies or selected sample product has a moisture content of 5.76% bb ash content of 1.85% bb , 8.85% protein content bb,  fat content of 21.62% bb, and 61.92% carbohydrate levels bb

Keywords : purple sweet potato flour, pigeon pea flour, and characteristic of the cookies