| Summary: | Sweet potato processing into flour is one way to increase the shelf life in connection
with a relatively low water content as well as the diversification of consumer as sweet potato
flour can be mixed with other flour (flour composite). Several studies have reported the
presence of the antioxidant activity of beta-carotene and orange sweet potatoes, but
information about specific research examines the content of beta-carotene depreciation and
antioxidant activity of processed orange sweet potato flour in the form of cookies is limited.
Therefore, this study aims to determine the antioxidant activity of beta-carotene content and
shrinkage during the making of cookies.
At first fresh sweet potato washing before weighed. Further stripping is done in
water to minimize contact with air. Then a steam blanching for 30 seconds to fenolase
enzyme inactivation. Followed by slicing, and drying using a cabinet dryer at 50 ° C for 40
hours. And continued with the disk flouring mill, then sieved to 80 mesh ayakkan. At this
stage of pembuatam cookies, sweet potato flour made composite with cowpea flour with
potato flour ratio / cowpea flour (100/0, 90/10, 80/20, 70/30, 60/40, 50/50). Analysis of betacarotene
and antioxidant activity carried out on the product and the product flour cookies to
determine changes in beta-carotene and antioxidant activity during the making of cookies
ranging from raw materials to be products. While the product cookies will be evaluated on
the physical characteristics , chemistry and sensory.
Chemical analysis of products cookies includes analysis total antioxidant activity
using DPPH method, total phenols, beta-carotene content, crude fiber, and proximate
analysis. And the result is, of all the products cookies containing the total antioxidant activity
is quite high between 88% to 91%, total phenol (0.1244 - 0.2193%), beta carotene (628.38-
1534 .23 μg/100g), water content (3:21 to 4:51% ), ash content (2.3 - 2.7%), fat content
(26.34 - 28.21%), protein (4:12 to 9:12%), carbohydrates (55 - 62.12%). And for the physical
test hardness test using UTM is broken cookies and convenience. And it was found that with
increasing cowpea flour is added to the flour mixture to make the resulting increasingly
crunchy cookies and brittle. And of sensory test cookies with potato flour ratio / cowpea flour
50/50 and 60/40 the most preferred by consumers because of the addition of cowpea flour
cookies improve crispness and flavor to the cookies cowpea.
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