Abstract
One type of alternative plant that is offered and continues to be developed to be used as an alternative food ingredient to replace rice is sweet potato. The productivity of sweet potatoes is increasing and has a high nutritional content, making sweet potatoes can be used to manufacture various types of pastries, especially cookies. Research on peanut flour and purple sweet potato flour formulation cookies were conducted to determine the organoleptic value, nutritional content, and antioxidant activity of cookies. This study used a completely randomized design (CRD) with five treatments and three replications with the raw materials formulated from wheat flour, peanut flour and purple sweet potato flour. The panelists preferred the results of the organoleptic test of preference and descriptive, which were cookies treated with J1 (30 g Wheat Flour: 60 g Purple Sweet Potato Flour: 10 g Peanut Flour). Analysis of the nutritional value of the selected treatment cookies (J1) included moisture content of 4.25%, ash content (0.73%), protein content (0.50%), fat content (15.30%), carbohydrate content (79 .22%), crude fiber content (35.45%) and antioxidant activity (IC50) in J1 were lost because they were at concentrations far above 1000 ppm.
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