Evaluasi Organoleptik dan Estimasi Kandungan Gizi Soft Cookies Tepung Ubi Jalar Ungu dan Selai Kacang Tanah
DOI:
https://doi.org/10.26630/jds.v2i2.5896Keywords:
hedonic test, organoleptic evaluation, nutrient estimation, food composition table, COPDAbstract
Chronic Obstructive Pulmonary Disease (COPD) requires specific nutritional management. Purple sweet potato provides antioxidants, and peanut butter adds energy density and fats. This study aimed to evaluate the organoleptic acceptability and estimate the nutritional content of soft cookies made from purple sweet potato flour and peanut butter. A Completely Randomized Design with four treatments, formulated per 100 g of total flour, was used: P0 (control), P1 (60 g purple sweet potato flour and 25 g peanut butter), P2 (70 g and 15 g), and P3 (80 g and 5 g). Thirty semi-trained panelists rated color, aroma, texture, and taste on a 5-point hedonic scale. Data were analyzed using the Friedman test followed by Wilcoxon signed-rank post hoc tests with Bonferroni correction. Nutrient content was estimated using the 2020 Indonesian Food Composition Table (TKPI) and is not a laboratory analysis. Only color differed significantly among formulations (p = 0.003); aroma (p = 0.19), texture (p = 0.09), and taste (p = 0.48) did not. Formulation P1 received the highest color score but the lowest aroma, texture, and taste scores. Two pieces of P1 were estimated to provide 250.2 kcal of energy, 4.0 g of protein, 14.0 g of fat, and 27.2 g of carbohydrates, or about 9.4–11.1% of the daily energy requirement of healthy adults aged 19–29 years. P1 was selected as a candidate for further development; its suitability for COPD patients requires further validation.
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