KUALITAS CHOCOCHIPS COOKIES DENGAN INOVASI SUBSTITUSI UBI JALAR PUTIH
Sari
Abstract: Cookies are a type of snack that is popular in all circles. However, excessive use of wheat flour can negatively impact health due to its gluten content. This study aims to analyze the effect of white sweet potato substitution as a partial substitute for wheat flour in the manufacture of chocochips cookies. This experimental study used a complete randomized design with four white sweet potato substitution treatments (0%, 15%, 30%, and 45%) and three repetitions. Product quality evaluation was carried out through organoleptic testing by 15 semi-trained panelists with a focus on shape, color, aroma, texture, and taste attributes. Data were analyzed using ANAVA and followed by the Duncan test while F-hitung > F-Tabel at the 5% level . The results showed that white sweet potato substitution had a significant effect on shape quality (neat), color, and taste (sweet) with an F-count value of 6,21 each; 6,24; and 6,21 > F-table 2.83, but had no significant effect on color, aroma, creamy texture, sweetness, and chocolate taste. The optimal treatment was found in the 30% substitution resulting in cookies with a neat shape (4.33), uniform shape (3.84), a creamy texture (4.31), and a strong chocolate flavor (4.49). This study shows that white sweet potatoes can effectively substitute some wheat flour in the manufacture of chocochips cookies, creating functional food products based on local commodities with sensory qualities that are acceptable to consumers. This research supports the development of healthier snack alternatives while promoting the use of local ingredients to reduce dependence on imported wheat flour.
Keywords: Chocochips cookies, White Sweet Potato, Substitution, Quality.
Teks Lengkap:
PDFReferensi
Agustina, R., Fadhil, R., & Mustaqimah. (2021). Organoleptic test using the hedonic and descriptive methods to determine the quality of Pliek U. IOP Conference Series: Earth and Environmental Science, 644(1), 012006. https://doi.org/10.1088/1755-1315/644/1/012006
Alang, H., Putri, S. G., Syamsuri, S., Nasir, A., & Khairillah, Y. N. (2025). Kajian Etnobotani Masyarakat Suku Bugis Wondulako Berdasarkan Kebutuhan Hidup. Jurnal Ilmu Lingkungan, 23(1), 189–200. https://doi.org/10.14710/jil.23.1.189-200
Amanda, M. (2024). Kajian Pembuatan Nastar Tepung Pisang Kepok dan Tepung Mocaf sebagai Makanan Selingan Sumber Serat [Undergraduate, Politeknik Negeri Jember]. https://sipora.polije.ac.id/33294/
Elfina, M., Holinesti, R., Gusnita, W., & Anggraini, E. (2025). Pengaruh Penambahan Ubi Jalar Putih Terhadap Kualitas Gelato. Journal of Scientech Research and Development, 7(1), Article 1. https://doi.org/10.56670/jsrd.v7i1.800
Finani, N. I., & Putra, A. Y. T. (2023). Sosialisasi Makanan Bebas Gluten sebagai Pengganti Tepung Terigu untuk Pencegahan Diabetes dan Overweight di Kampung Bulak Cumpat Srono, Surabaya. Jurnal Pengabdian Masyarakat Inovasi Indonesia, 1(1), Article 1. https://doi.org/10.54082/jpmii.264
Holinesti, Rahmi. "Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Kualitas Roti Tawar." Jurnal Teknologi Pertanian Andalas 20, no. 2 (2016): 50-57.
Holinesti, Rahmi, Nelma Sarita, Anni Faridah, and Ranggi Rahimul Insan. "Pengaruh Penambahan Gelatin terhadap Kualitas Organoleptik Selai Ubi Jalar Merah (Ipomoea Batatas)." Edufortech 8, no. 2 (2023): 95-105.
Lestari, D., Gusnita, W., Holinesti, R., & Insan, R. R. (2024). The Effect Of Jicama Flour Subtitution On The Quality Of Cat’s Tongue Cookies. Jurnal Pendidikan Tata Boga Dan Teknologi, 5(3), Article 3. https://doi.org/10.24036/jptbt.v5i3.16541
Mansur, I. N. A. (2022). Pengaruh substitusi tepung terigu dengan tepung sagu (metroxylon sp.) terhadap kualitas sensorik cookies tepung kuning telur [Other, Universitas Hasanuddin]. https://repository.unhas.ac.id/id/eprint/18524/
Muhlishoh, A., Putri, N. A., & Ma’rifah, B. (2024). Formulasi Cookies Lidah Kucing Substitusi Tepung Ikan Gabus Dan Tepung Kacang Hijau Sebagai Alternatif PMT Balita Gizi Kurang. JURNAL RISET GIZI, 12(2), Article 2. https://doi.org/10.31983/jrg.v12i2.11888
Mutiara, D., Gusnita, W., Holinesti, R., & Andriani, C. (2024). Organoleptic Testing Of The Use Of Purple Sweet Potato Flour On The Quality Of Cookies. Jurnal Pendidikan Tata Boga Dan Teknologi, 5(1), Article 1. https://doi.org/10.24036/jptbt.v5i1.12258
Ningrum, W. S., Gusnita, W., Holinesti, R., & Anggraini, E. (2024). The Effect Of Jicama Flour Substitution On The Quality Of Soft Cookies. Jurnal Pendidikan Tata Boga Dan Teknologi, 5(3), Article 3. https://doi.org/10.24036/jptbt.v5i2.16540
Novitasari, N. (2024). Inovasi Kastengel dengan Penambahan Tepung Ubi Jalar Kuning (Ipomoea batatas L.). https://digilib.uns.ac.id/dokumen/116150/Inovasi-Kastengel-dengan-Penambahan-Tepung-Ubi-Jalar-Kuning-Ipomoea-batatas-L
Putri, Yolanda, Rahmi Holinesti, Wiwik Gusnita, and Sari Mustika. "The Effect Of Addition Gelatin To The Quality Of White Sweet Potato Jam." Jurnal Pendidikan Tata Boga dan Teknologi 4, no. 3 (2023): 436-442.
Putri, G. N. A., Aulia, N. N., Salsabila, N., Aisy, R., Indrawati, S., Madani, W. F., & Khastini, R. O. (2023). Pemanfaatan ubi jalar sebagai alternatif karbohidrat yang meningkatkan ekonomi warga banten. Jurnal SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat), 12(1), 47–53. https://www.academia.edu/download/109483111/62162-209710-1-PB.pdf
Rangkuti, Nurhamidah, Yuliana Yuliana, and Rahmi Holinesti. "Pengaruh substitusi tepung pisang kepok terhadap kualitas cookies." Journal of Home Economics and Tourism 9, no. 2 (2015).
Rahmadani, Meri, and Rahmi Holinesti. "Analisis Kualitas Kastengel Yang Dihasilkan Dari Tepung Ubi Jalar Putih." Jurnal Pendidikan Tata Boga dan Teknologi 2, no. 3 (2021): 148-154. Rachmawati, F., Suhartiningsih, S., Afifah, C. A. N., & Bahar, A. (2021). Pengaruh Jumlah Bubuk Kayu Manis (Cinnamomum burmannii) Terhadap Sifat Organoleptik Sus Kering. Jurnal Tata Boga, 10(3), 437–448. https://ejournal.unesa.ac.id/index.php/jurnal-tata-boga/article/view/43291
Santri, R., & Holinesti, R. (2022). The Effect of Kepok Banana Flour Subtitution on the Quality of Chocochips Cookies. Jurnal Pendidikan Tata Boga Dan Teknologi, 3(3), Article 3. https://doi.org/10.24036/jptbt.v3i3.364
Setiyawan, H., & Putri, S. I. S. dan S. H. (2024). Analisis Kesediaan Membayar (Willingness To Pay) Terhadap Produk Sayur Organik (Studi Kasus: Pasar Sehati Semarang). AGROMEDIA: Berkala Ilmiah Ilmu-ilmu Pertanian, 42(2), Article 2. https://doi.org/10.47728/ag.v42i2.557
Syahputro, E. N. (2020). Melejitkan pemasaran UMKM melalui media sosial. Caremedia Communication. https://books.google.com/books?hl=id&lr=&id=dXgCEAAAQBAJ&oi=fnd&pg=PA2&dq=Analisis+Pemasaran+Kue+Kering+di+Indonesia:+Studi+Kasus+Cookies,+Nastar,+dan+Putri+Salju.+Jurnal+Ekonomi+dan+Bisnis,+15(2),+112-125.&ots=rLXclV_-EK&sig=oqXm7tyC3T9AfRR1b41eAP8M11M
Sartika, Ikramina, Rahmi Holinesti, and Ranggi Rahimul Insan. "Analysis of the Wet Noodles Quality Produced From the Purple Sweet Potato Flour." Jurnal Pendidikan Tata Boga dan Teknologi 3, no. 2 (2022): 168-173. Lestari, Nani, Wirnelis Syarif, and Rahmi Holinesti. "Substitusi tepung talas terhadap kualitas cookies." Journal of Home Economics and Tourism 8, no. 1 (2015).
Susanti, Sri Nugroho, and Anni Faridah. "Comparative Study Of The Quality Of Dried Choux Tilapia Meat." Jurnal Pendidikan Tata Boga dan Teknologi 4.1 (2023): 26-30.
Triyas, S., Afifah, C. A. N., Soeyono, R. D., & Astuti, N. (2021). Pemanfaatan Tepung Pangan Lokal Pada Kue Semprit. Jurnal Tata Boga, 10(1), 56–66. https://ejournal.unesa.ac.id/index.php/jurnal-tata-boga/article/view/37808
Ziraluo, Y. P. B. (2021). Metode Perbanyakan Tanaman Ubi Jalar Ungu (Ipomea batatas poiret) Dengan Teknik Kultur Jaringan Atau Stek Planlet. Jurnal Inovasi Penelitian, 2(3), Article 3. https://doi.org/10.47492/jip.v2i3.819
DOI: https://doi.org/10.33559/eoj.v7i3.3059
Refbacks
- Saat ini tidak ada refbacks.
Negara Pengunjung
Ciptaan disebarluaskan di bawah Lisensi Creative Commons Atribusi 4.0 Internasional.