Abstract
Purple sweet potato flour can be used as a raw material for cookies. Formula optimization is needed to make cookies based on purple sweet potato flour. This research aimed to obtain the optimal formulation of cookies using the I-optimal mixture design method. The research stages were carried out divided into three stages, including (a) processing of purple sweet potato flour and physicochemical analysis; (b) optimization of the formula cookies based on purple sweet potato flour using the I-optimal mixture design method; (c) analysis of cookies for moisture, protein, anthocyanin level, antioxidant activity, color intensity, hardness, and sensory tests. A combination of purple sweet potato flour (39.47%) and corn starch (4.47%) resulted in optimum cookies for the formulation of purple sweet potato flour. This formulation could provide moisture content 3.95%, protein content 5.60%, anthocyanin level 20.15 mg/100 g, antioxidant activity 204.01 ppm, color intensity 2.31, hardness 1791.19 g, and sensory test for color 5.13, aroma 4.60, texture 4.93, taste 4.60, overall 5.0. The cookies prepared showed the best solution for this combination of variables with a desirable value of 0.847.
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