THE EFFECT OF PURPLE SWEET POTATO FLOUR FORTIFICATION ON ANTIOXIDANT ACTIVITY AND ORGANOLEPTIC PROPERTIES OF PURWAKARTA’S SIMPING CRACKERS

Abstract

This study examines the impact of fortifying traditional Purwakarta Simping cookies with purple sweet potato flour on antioxidant activity and organoleptic properties. An experimental laboratory method using a Randomized Complete Block Design with a single factor was applied, testing different levels of purple sweet potato flour fortification (0%, 5%, 10%, 15%, 20%, 25%, and 30%). The parameters evaluated included antioxidant activity, moisture content, ash content, color, texture, and organoleptic characteristics (texture, aroma, taste, and color) through hedonic testing. Each treatment was replicated three times, resulting in 21 experimental units. Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level with CoStat software. Significant differences were further examined using orthogonal polynomial (MOP) methods for chemical and physical parameters and Honest Significant Difference (HSD) tests for organoleptic parameters. Results indicated that fortification with purple sweet potato flour significantly affected antioxidant activity, moisture content, ash content, color, texture, and all organoleptic characteristics. The highest antioxidant activity of 82.44% was achieved with 30% purple sweet potato flour fortification. The optimal sensory acceptance by panelists was for the 20% fortification level, which resulted in favorable hedonic responses for texture, color, aroma, and taste.