EFFECT OF SOYBEAN FLOUR (Glycine max L.) ADDITION ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF YELLOW SWEET POTATO (Ipomoea batatas L.) COOKIESc Characteristics Of Yellow Sweet Potato (Ipomoea batatas L.) Cookies
Keywords:
Cookies, Soybean flour, Yellow sweet potato flourAbstract
Cookies are generally made from wheat flour, which contains gluten and cannot be consumed by individuals with gluten intolerance, such as those with celiac disease and autism spectrum disorder (ASD). Moreover, wheat is not a locally grown crop and its use still depends on imports. This study aims to develop gluten-free cookies using yellow sweet potato flour with the addition of soybean flour as an effort to increase protein content. The study used a Completely Randomized Design (CRD) with six levels of soybean flour addition (0%, 15%, 20%, 25%, 30%, and 35%). Each treatment was repeated three times, resulting in 18 experimental units. The observed parameters included protein content, moisture content, ash content, texture, and organoleptic evaluation. The data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with Co-Stat software. Significant differences were further tested using the Honestly Significant Difference (HSD) test. The best treatment was obtained with 25% soybean flour addition (P3), which resulted in a protein content of 9,72%; moisture content of 7,2%; ash content of 2,43%, texture of 4,67 N, and cookies characteristics with a slightly dominant sweet potato aroma, sweet taste, crispy texture, and yellowish-brown color.
References
Amanto, B. S., Siswanti, S., & Atmaja, A. 2015. Kinetika Pengeringan Temu Giring (Curcuma Heyneana Valeton & Van Zijp) Menggunakan Cabinet Dryer Dengan Perlakuan Pendahuluan Blanching. Jurnal Teknologi Hasil Pertanian. 8(2): 107. https://doi.org/10.20961/jthp.v0i0.12900
Badan Standardisasi Nasional (BSN). 2022. Biskuit. SNI. 01 2973 1992. Badan Standardisasi Nasional. Jakarta.
Badan Pusat Statistik (BPS). 2023. Statistik Konsumsi Pangan Tahun 2023. Jakarta.
Dwi, W. K., & Wulandari, A. 2022. Analisa Proksimat Cookies Dengan Substitusi Tepung Lokal. Agrointek : Jurnal Teknologi Industri Pertanian. 16(1): 96–103. https://doi.org/10.21107/agrointek.v16i1.12562
Gintari, P. S., Munarko, H., Jariyah, Winarti, S., & Wahyusi, N. K. 2022. Sosialisasi Manfaat Biskuit Bebas Gluten Bagi Kesehatan di UD Sofia Cookies Wiyung, Surabaya. Jurnal Pelita Bangsa. 3(2): 29–33.https://jurnal.pelitabangsa.ac.id/index.php/jabmas/article/view/1479
Hernawati. 2022. Analisis Aktivitas Antioksidan, Uji Organoleptik, Kandungan Gizi Cookies Dengan Penambahan Pasta Ubi Jalar Ungu (Ipomoea batatas) dan Tepung Oat (Avena Sativa). Politeknik Kesehatan Kalimantan Timur.
Jannah, E. W., Sulaeman, A., Fitria, M., Gumilar, M., & Salsabila, S. T. 2019. Cookies Tepung Ubi Jalar Oranye, Tepung Kedelai, Dan Puree Pisang Sebagai Pmt Balita Gizi Kurang. Jurnal Riset Kesehatan Poltekkes Depkes Bandung. 11(1): 105–112.
Jaya, I. K. S. 2019. Pengaruh Penambahan Tepung Kedelai terhadap Cita Rasa dan Kadar Air Cookies Ubi Jalar Ungu. Jurnal Gizi Prima (Prime Nutrition Journal). 1(1): 24-33. https://download.garuda.kemdikbud.go.id/article.
Kementerian Kesehatan Republik Indonesia (KEMENKES RI). 2018. Tabel Komposisi Pangan Indonesia 2017. Jakarta.
Leite, R. S., Carrão-Panizzi, M. C., Curti, J. M., Dias, I. P., & Seibel, N. F. 2013. Tempeh flour as a substitute for soybean flour in coconut cookies. Food Science and Technology. 33(4): 796–800. https://doi.org/10.1590/S0101-20612013000400028
Lestari, T. I., Nurhidajah, & Yusuf, M. 2018. Kadar Protein, Tekstur dan Sifat Organoleptik Cookies yang Disubstitusi Tepung Ganyong (Canna Edulis) dan Tepung Kacang Kedelai (Glycine Max L.). Jurnal Pangan Dan Gizi. 8(6): 53–63.
Petrović, J. S., Pajin, B. S., Šereš, Z. I., Lončarević, I., Fišteš, A. Z., Šubarić, D., & Zarić, D. B. 2016. The Effect of Soy Flour on Cookie Quality. Analecta Technica Szegedinensia. 10(2): 55–60. https://doi.org/10.14232/analecta.2016.2.55-60
Pratiwi, R. A. 2020. Pengolahan Ubi Jalar Menjadi Aneka Olahan Makanan : Review. Jurnal Triton. 11(2): 42–50. https://doi.org/10.47687/jt.v11i2.112
Purba, T. H., Nababan, A. S. V., & Zumiartati. 2020. Karakteristik fisik dan mutu kimia cookies ubi jalar kuning (Ipomea batatas L) dengan penambahan jantung pisang (Musa paradisiaca). Scientia Journal. 9(2): 359–373.
Rahmaningsih, F., & Syainah, E. 2022. Pengaruh proporsi tepung kacang kedelai (Glycine max L. Merr) dan tepung beras (Oryza sativa) terhadap nilai kalori, kadar protein dan mutu organoleptik biskuit. Jurnal Kesehatan Indonesia. 12(2): 79–86.
Rahmawati, L., Asmawati, A., & Saputrayadi, A. 2020. Inovasi Pembuatan Cookies Kaya Gizi Dengan Proporsi Tepung Bekatul dan Tepung Kedelai. Jurnal Agrotek Ummat. 7(1):30.https://doi.org/10.31764/agrotek.v7i1.1906
Riris, S. M. 2023. Pengaruh Suplementasi Tepung Kedelai terhadap Kadar Protein dan Sifat Organoleptik Cookies Labu Kuning. Universitas Mataram: Mataram.
Sariani, A., Suranadi, L., & Sofiyatin, R. 2019. Pengaruh Substitusi Tepung Kedelai (Glyine Max L.) Terhadap Sifat Organoleptik Soybeans Cookies. Jurnal Gizi Prima. 4(1): 1–7.http://jgp.poltekkes-mataram.ac.id/index.php/home
Septiana, A., Basuki, E., & Amaro, M. 2024. Pengaruh Rasio Penambahan Tepung Mocaf dan Tepung Kedelai Terhadap Komponen Gizi dan Sensori Cookies. EduFood. 2(4): 98–109.
Sugiarsih, U. & Solihah. E. 2025. Meningkatkan Kadar Hemoglobin Melalui Fortifikasi Guava Jelly Drink dengan Zat Besi dari Kedelai. NEM: Jakarta.
Thomas, E. B., Nurali, E. J., & Tuju, T. D. 2017. Pengaruh Penambahan Tepung Kedelai (Glycine max L.) Pada Pembuatan Biskuit Bebas Gluten Bebas Kasein Berbahan Baku Tepung Pisang Goroho (Musa acuminate L.). In Cocos. 9(2). https://ejournal.unsrat.ac.id/index.php/cocos/article/view/16912.
Utami, P. A. S., Sugitha, I. M., & Arihantana, N. M. I. H. 2018. Pengaruh Perbandingan Tepung Ubi Jalar Ungu Dan Tepung Kedelai Terhadap Karakteristik Cookies. Jurnal Ilmu Dan Teknologi Pangan (ITEPA). 7(3):76. https://doi.org/10.24843/itepa.2018.v07.i03.p01
Yanti. 2023. Kajian Karakteristik Organoleptik dan Nilai Gizi Biskuit Tinggi Protein Berbasis Tepung Kedelai (Glycine max L. Merill) dan Tepung Umbi Talas (Calocasia esculenta L. Schott). Jurnal Riset Pangan. 1(1): 108–124.
Yeni, R. 2023. Formulasi Biskuit Dengan Subsitusi Tepun Kelor (Moringa Oleifera) dan Tepung Kedelai (Glycine max) Sebagai Pangan Fungsional Pencegah Penyakit Hipertensi. Universitas Andalas.
Yudistira, E. 2016. Pengaruh Tepung Komposit Jagung (Zea mays) dan Kedelai (Glycine max) Terhadap Tingkat Kekerasan Dan Daya Terima Biskuit. Universitas Muhammadiyah Surakarta, 2.
