Cookies of purple sweet potato and tempeh flour as functional foods: nutritional value and sensory acceptability

Abstract

Purple sweet potato is a local food that entails health functions for the human body. The use of purple sweet potato in the production of cookies provides adequate and potential nutrition as a functional food. As a source of carbohydrates, purple sweet potato is enriched with vitamins and minerals such as calcium, iron, and antioxidants and displays a unique colour. The addition of protein source food ingredients, tempeh flour, for instance, is essential to complement the nutritional value of cookies’ protein. This study aimed to analyse the nutritional value and sensory acceptability on cookies of purple sweet potato and tempeh flour. Cookies were tested proximately and for sensory acceptability (colour, flavour, texture, taste and overall parameters) with the ratios of purple sweet potato flour and tempeh flour, comprising 100:1 (FC01), 95:5 (FC02), 90:10 (FC03), 85:15 (FC04), and 80:20 (FC05). The results showed that cookies had moisture (2.05-4.28%), ash (1.05- 4.18%), protein (8.06-22.31%), fat (4.19-7.61%), and carbohydrate (63.85-82.42%) content. The result of sensory acceptability showed that there was a significant difference on the aroma of the cookies by adding purple sweet potato flour and tempeh flour. Tempeh flour can increase the protein content of cookies. The most preferred cookies is group of cookies with treatment FC02, had 80% of purple sweet potato flour and 20% tempeh flour.