Alternative Food Ingredient Research Articles

Penyuluhan Gizi dan Stunting serta Pemanfaatan Tepung Kulit Telur pada Kader Kesehatan di Kabupaten Sumedang

Sumedang still struggles with a stunting problem; based on the 2022 Indonesian Nutrition Status Survey (SSGI), the percentage of stunted children in Sumedang is the highest among all cities in West Java. Health Cadres have a very potential role in stunting prevention from an early age, providing education about the importance and selection of healthy and balanced nutrition food during pregnancy and breastfeeding, and the utilization of alternative food ingredients to improve the quality of nutrition in family food when conducting activities carried out at the Posyandu. This activity aims to enhance health cadres' knowledge through nutrition and stunting education and encourage the utilization of eggshell flour in creating family food innovations to prevent stunting from an early age. This activity uses pre-test and post-test questionnaires for measuring cadres’ knowledge about balanced nutrition and stunting prevention and a food creation competition based on eggshell flour, which is evaluated based on five criteria: creativity, nutritional facts, taste, texture, and presentation/serving. This activity effectively enhanced the knowledge regarding balanced nutrition and stunting prevention, as indicated by a significant increase in the average score before and after the intervention, with a p-value of 0.005. Furthermore, the food creation competition demonstrated the substantial potential of eggshell flour in preparing a diverse range of nutritious family food, including both savory and sweet dishes/snacks. This activity improved health cadres' knowledge and expanded the variety of healthy food through the innovative utilization of eggshell flour.

Evaluation of land suitability for sorghum crops in Lampasio District, Tolitoli Regency

Sorghum is an alternative food ingredient that contains high levels of carbohydrates and calories so it can be a solution to food security problems. This research aims to evaluate the suitability of land for sorghum (Sorghum bicolor L.) in Tolitoli Regency, Indonesia. This research was conducted in Lampasio District, Tolitoli Regency using purposive sampling and survey methods on five land map units (SPL). The results of the research show that the area is classified as quite suitable land class (S2) with limiting factors for drainage and nutrient retention (oa, nr) with a land area of 3,652.7 ha spread over 5 SPL, namely SPL 1,2,3 and 5 while class The land (S3) is SPL 4. However, this can be overcome by adding fertilizer and adding organic material. So that it can improve the status of each land to be very suitable (S1) and quite suitable (S2).

Wild Edible Plants as an Alternative Food Source for The Community of Pakis Baru Village, Nawangan, Pacitan

Wild edible plants" is a term used to refer to wild plants that can be consumed or used as a food source by humans. Village communities often use wild edible plants to obtain additional food sources, especially in situations where access to other food ingredients is limited. The aim of this research is to find out the types of wild plants that are often used as alternative food ingredients, including the parts of the plants used and the processing efforts. The data analysis method used in this research is the qualitative descriptive method. Based on the results of interviews with informants, namely the people of Pakis Baru Village, 37 types of wild edible plants from 22 families were obtained which were used as alternative food, including tubers, vegetables and fruit. The most widely used wild edible plants, namely vegetables (24 species), followed by tubers (6 species), fruits (6 species) and other preparations in the form of grass jelly (1 species). The parts or organs of wild plants consumed are young leaves or leaf shoots, stems, flowers, fruit, bamboo shoots and tubers. The common processing methods are steaming, boiling, sautéing, roasting, botok, extracting the starch for certain food preparations, or consuming it directly as fresh vegetables. The high diversity of wild edible plant species shows that Pakis Baru Village has great potential as an alternative food source. From utilizing this diversity, society can develop varied and sustainable food strategies.

Investigating the Nutritional and Functional Properties of Protaetia brevitarsis Larvae and Isolated Soy Protein Mixtures as Alternative Protein Sources.

The growing demand for sustainable and alternative protein sources has spurred interest in insect-based and plant-based proteins. Protaetia brevitarsis (PB) larvae and isolated soy protein (ISP) are notable in this regard, offering potential health benefits and nutritional enhancements. We assessed the feasibility of PB larvae and ISP mixtures as alternative food ingredients. Methods included the optimized purification and freeze-drying of PB larvae, extraction and refinement of legume proteins, physicochemical and antioxidant capacity evaluations, DPPH radical scavenging activity measurement, total phenolic and flavonoids content quantification, general component analysis, amino acid profiling using HPLC, fatty acid profiling through gas chromatography, and mineral content analysis using inductively coupled plasma spectrometry. The study found that certain PB:ISP ratios, particularly a 7:3 ratio, significantly improved the blend's antioxidant capacity, as evidenced by DPPH scavenging activity. This ratio also impacted the nutritional profile by altering the mixture's general components, with a notable increase in moisture, crude protein, and fiber and a decrease in crude fat and ash. Amino acid analysis revealed a balanced presence of essential and non-essential amino acids. The fatty acid profile was rich in unsaturated fatty acids, especially in certain ratios. Mineral analysis showed a complex interplay between PB larvae and ISP, with some minerals decreasing and others increasing in the blend. PB larvae and ISP mixtures have significant potential as alternative protein sources, offering a diversified nutritional profile and enhanced antioxidant properties. The 7:3 ratio of PB larvae to ISP has been shown to be particularly effective, suggesting that this ratio may offer an optimal balance for enhancing the overall nutritional quality of the mixture. This study sets the stage for future research to further explore and optimize the potential of these mixtures for human consumption while considering the challenges of consumer acceptance and long-term safety.

WITHDRAWN: Set-type yogurt with Cucumis melo L. (Kultik) seeds

In this study, possible use of Kultik seed as an alternative food ingredient in production of set yogurt was evaluated. Set-type yogurts were produced from different mixture ratios of cow's milk and kultik seed water extract, and only from kultik seed water extract using transglutaminase. In addition, effect of storage time on yogurt properties were investigated. The properties were total solids, ash and fat content, acidity as pH, titratable acidity as % of lactic acid, syneresis, viscosity features, total phenolic content, antioxidant activity and sensory evaluation.Overall, it was not possible to produce a set-type yogurt only using the seed water extract, however, a vegetarian yogurt was possible to be produced from mixture of the seed water extract and cow's milk. The evaluated properties changed in a ratio-dependent manner. Storage time led syneresis and titratable acidity to increase, and total solid content to decrease due to ongoing fermentation throughout storage period in yogurt samples, p<0.05. Even though the seed water extract addition in yogurt production not only resulted to the decrease in some properties, but also the increase in total solids, fat content and syneresis. Sensory evaluation of costumers in acceptance proved that there is a huge potential to produce a functional food like a set-type yogurt using the seed water extract due to better taste quality and overall acceptance scores of the yogurt produced from 20% the seed water extract+ 80% cow's milk rather than any of other samples including the control at the storage time of 1 day and 15 days. Therefore, the seed water extract has an enormous potential as an alternative vegetarian source for production of fermented dairy products for who have disability of lactose tolerance.

Biskuit CERIA (Cangkang Telur Kombinasi Kurma dan Madu) sebagai Snack Alternatif untuk Meningkatkan Status Gizi Anak

Many studies state that most cases of malnourished children, such as stunting, experience a lack of calories and protein. So that one of the focuses is to improve the nutritional status of children, especially by making food preparations from ingredients that are high in calories and protein, and of course those that are of interest to children in terms of taste and shape. Egg shells are an alternative food ingredient that is rich in protein and calcium. In addition, dates and honey produce a natural sweet taste, and have high nutritional value. The purpose of this activity is to provide alternative snacks for children in the form of eggshell cookies, a combination of dates and honey. The method starting with making egg shell cookies a combination of dates and honey (Ceria), and determining the right recipe for these biscuits, in terms of taste and shape. Then tested the nutritional composition (calories, carbohydrates, protein, fat, sugar, and fiber). Furthermore, the cookies were distributed to partners, namely mothers who have children aged 6 months to 9 years and health cadres in the Kedungmundu Village, Semarang. The result for this research was Ceookies “Ceria” with the ingredients of eggshell flour, wheat flour, cornstarch, dates, honey, and egg yolks. The nutritional composition produced in 100 grams of cookies produces 511 kcal calories, 63,7 grams of carbohydrates, 0,83 grams of protein, 28,3 grams of fat, 49,5 grams of fiber, and 7 grams of sugar. Ceria cookies (egg shell combination of dates and honey) can be given as an alternative food supplement for children, with the appropriate nutritional composition and using natural ingredients without artificial sweeteners or preservatives.

Performance Test of Hotong Seed Billing Machine (Setaria italica (L.) P. Beauv) Abrasive Roll Type with Grinding Stone

Indonesia has a lot of diversity, one of which is in food. Carbohydrates are basic food needs that must be met, in Indonesia there is the potential for various alternative foods. One of the alternative food ingredients producing carbohydrates is hotong. Hotong is a plant that is often found in Indonesia but has post-harvest constraints, namely in the sowing process. Therefore, research was conducted to determine the performance of an abrasive roll type grinding machine with the characteristics of hotong seeds. The research was conducted at PT. Daud Teknik Maju Pratama in November 2022. The treatment of hotong seeds that are sprayed as many as three passes with various levels of rpm speed, namely 806, 940, and 1128 rpm and carried out three repetitions at each rpm. The performance test results of the crushing machine showed the highest scattered capacity and shrinkage at a rotating speed of 1128 rpm, the highest yield and effectiveness of skin separation at a speed of 806 rpm, while at the highest polishing quality at a speed of 940 rpm. Rotating speed affects the sowing results, the faster the engine rotation speed, the quality and capacity of the sowing will increase. In addition, the tilt angle of the machine also affects the result of the sowing capacity. The terminal velocity value is influenced by the weight of the hotong seeds, the higher the weight on the sample, the higher the terminal velocity value obtained. Keywords: Abrasive Roll, Hotong, Polisher.

RETRACTED ARTICLE: The food plants trade in the Kranggan Mas traditional market, West Java Province, Indonesia: food security and local cuisine

The market is the main place for buying and selling alternative food ingredients and is rich in local wisdom. This study aims to explain the diversity of food plants and alternative foods that are traded in the Kranggan Mas traditional market, Bekasi, and their potential as healthy food ingredients. The research was conducted with an ethnobotanical approach with surveys, interviews and observations. Respondents in the study were all traders who traded alternative food ingredients. Qualitative analysis grouping plants based on benefits, families, and parts used. There were 143 species belonging 105 genera and 46 families of food plants that were traded at the Kranggan Mas traditional market. Most of the plants are used as vegetables (51 species), followed by fruit sources (45 species) and followed by cooking spices (38 species) and alternative food (12 species). A total 128 species have been cultivated and 10 species are wild. The availability of diversity of food plants in traditional markets has an impact on the preservation of traditional foods of the surrounding community, such as sayur asem (Betawi ethnicity), pecel (Javanese ethnicity), and lalab (Sundanese ethnicity). Supply and development of food, especially wild and semi-cultivated plants such as Dioscorea spp. and Artocarpus sp., need to be studied further so that preservation and healthy food can be improved.

PENCEGAHAN STUNTING DENGAN PEMANFAATAN TANAMAN KELOR BAGI IBU NIFAS

Children who experience a condition of failure to thrive can be seen by the difference in height where the child is lower than the child's height according to his age or commonly referred to as a stunted child, chronic malnutrition at the beginning of a child's life is the cause. Prevention of stunting in children is attempted on 1,000 HPK (First Day of Life) by giving special attention, one of which is through exclusive breastfeeding. The target for reducing stunting in 2018-2023 is based on the Regional Medium Term Plan (RPJMD) for Banyumas Regency by 15% in 2022. Meanwhile, the target for reducing stunting in Central Java Province for Banyumas Regency in 2022 is 18.1%. The incidence of stunting in Banyumas Regency in children under two years and children under five years is 406 people, pregnant women with a risk of stunting who require referrals are 1749 people and catin (prospective brides) who have a risk of stunting are 84 people. Miraceltree is a plant that has a high nutritional content in Indonesia, often called Moringa leaves with the scientific name Moringa Oleifera. Along with this, WHO indicates that Moringa leaves are an alternative food ingredient as an effort to deal with nutritional problems or malnutrition. The purpose of this research is to explore the benefits of Moringa leaves for postpartum mothers who are breastfeeding so that breast milk production increases so that their nutritional intake is fulfilled as a stunting prevention measure. The qualitative method was chosen in this study with a case study (Case Study). In-depth interviews were used in the study of data on ten postpartum mothers, one village midwife and one coordinating midwife for triangulation in the working area of the Kalibagor Health Center, Banyumas Regency. Lack of information is a factor in the low knowledge about the benefits of Moringa leaves and how to process them. Many general public assume that Moringa leaves are plants that are often found in the home environment and have no benefit in improving nutrition. Several factors influence the utilization of Moringa leaves, namely knowledge or understanding, information, culture, education from health workers (Nakes) and social media.

Analisis kadar mineral mikro tembaga dan besi pada biji durian

This study aims to determine the levels of copper and iron contained in durian seeds, determine the levels of copper and iron using Atomic Absorption Spectrophotometer (AAS). The results showed that the analysis of the water content of durian seeds obtained 37.382%, ash content 17.782% and mass 44.835%. Analysis of the iron content measured at the copper wavelength of 248,3 nm, at the wavelength of 249,2, the results obtained respectively 49.244 ± 116.076 mg/100g for copper and 66.495± 15.753 mg/100g for iron. The results of this study are expected to be one of the alternative food ingredients that can be processed into food to meet the copper and iron substances in the body.

Physicochemical and structural characterization of whey protein concentrate-tomato pectin conjugates.

Protein-pectin conjugates, obtained through a controlled Maillard reaction in blends of precursors, are studied for their contribution to improving the emulsifying and thermal properties of proteins. The objective was to obtain a conjugate between whey protein concentrate (WPC) and non-conventional pectins extracted in acid (acid tomato pectin, ATP) and aqueous medium (water tomato pectin, WTP) from industrialized tomato residues (tomato waste, TW), characterize the conjugates and study their emulsion properties. The Maillard reaction was carried out at 60 °C and 75% relative humidity in blends with 2:1 proportions; 1:1 and 1:2 (mprotein :mpectin ) for 3, 6 and 12 days. Conjugates were compared concerning treated and untreated WPC. The WPC-ATP conjugate showed significant increases in color difference (ΔE). The electrophoresis profile of the conjugates showed diffuse bands of molecular weight between 37 and 250 kDa and a reduction in the intensity of bands characteristic of WPC (α-lactalbumin and β-lactoglobulin). Thermal analysis showed an increase in the peak temperature and a reduction in the enthalpy change in protein denaturation, associated with the formation of conjugates. The infrared spectroscopy of the conjugates, in the amide III zone (1300-1100 cm-1 ), indicated an increase in the relative peak area associated with the unfolding and exhibition of the hydrophobic zones of the WPC fraction. The emulsions formulated with the conjugates showed a significant increase in the emulsifying stability index (ESI) (P < 0.05) concerning the treated and untreated WPC emulsions. The formation of conjugates increased the emulsifying properties and improved the thermal stability of WPC, showing an innovative and alternative food ingredient too. © 2023 Society of Chemical Industry.

Non-conventional starches isolated from agronomic-improved beans (Phaseolus vulgaris L.): A study of their structure and physicochemical properties.

Non-conventional starch sources are promising alternative food ingredients. Different bean varieties with agronomic improvements are constantly being developed and cultivated in the North-western Argentinean region (NOA) to increase yields and obtain high-quality seeds. However, the main attributes of their starches have not been studied. In this work, starches from 4 agronomic-improved bean cultivars were isolated and their structure and physicochemical properties were evaluated. High-purity starches were obtained, as their low protein and ash contents showed. Starch granules presented smooth surfaces with spherical to oval shapes, with a marked "maltese cross" and heterogeneous sizes. Their amylose content revealed a mean value of 318 g.kg-1 and all presented resistant > slowly digestible > rapidly digestible starch fractions. Their FTIR spectra were almost similar and the X-ray diffraction analysis showed a CA- type pattern in all cases despite their different sources. Among thermal properties, Escarlata´ starch showed the lowest gelatinization peak temperature (69.5 °C) and Anahí´ starch the highest (71.3 °C). Starch´s pasting temperatures varied from 74.6 to 76.9 °C, whereas peak viscosity and final viscosity had a similar tendency, being Leales B30 < Anahí < Escarlata < Cegro 99/11-2 and Leales B30 < Anahí = Escarlata < Cegro 99/11-2, respectively. This study provides a basis for a better understanding of the characteristics of agronomic-improved NOA bean starches, enabling their use in product formulation as an alternative to starches from conventional sources. This article is protected by copyright. All rights reserved.

Analysis of Cyanide in Bulbs of Gadung Crackers For sale in Pelem Village, Tulungagung Regency using Complex Formation Titration Method

Gadung tubers or Dioscorea hispida are tubers that originally grew in the forest and are used as alternative food ingredients to replace rice and corn. One of the preparations from gadung tubers that is popular with the community is gadung tuber crackers. Before being processed into food, gadung tubers must be processed properly so that the cyanide content is reduced. Cyanide is a goitrogenic substance that is naturally found in foodstuffs. The purpose of this study was to determine the cyanide content in gadung root crackers. In this study, 3 samples were sold in Pelem Village, Tulungagung Regency. Cyanide analysis was carried out by qualitative test using picrate paper and quantitative test using complex formation titration. The cyanide content in the sample was 2.124 mg/kg; 0.9 mg/kg; 1,386 mg/kg.

Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers

Honey is a special product widely appreciated because of its peculiar flavor and aroma as well as its beneficial effects on health due to its constituents. However, the use of honey in its natural form can present several disadvantages to the food industry because of its high viscosity and density. This work aimed to obtain honey powder using rice, pea, or a mixture of both proteins as carriers by spray drying and to characterize physiochemically. Also, the mass balance was performed to evaluate changes in humidity and temperature that occurred by the drying air during the process. The honey showed acceptable physicochemical parameters by the legislation of honey quality control in regard to color (143.43 ± 4.34) mm Pfund, free acidity (46.41 ± 0.53) meq/kg, pH (3.73 ± 0.03), fructose content (46.52 ± 0.56) g/100 g and glucose content (35.88 ± 0.16) g/100 g, which leads to the production of honey powder. Among the carriers tested, the honey powder using rice protein achieved the highest powder recovery yield at (64.88 ± 0.64) %. The physicochemical properties were evaluated and the phenolic compounds were not negatively affected by spray drying conditions, maintaining a value of gallic acid equivalent (GAE) content at (301.31 ± 20.95) mg/kg of honey. Therefore, this work shows honey as an alternative food ingredient in powdered form, including the growing market for using alternative protein.

Pengaruh Suhu Pengeringan pada Pembuatan Tepung Umbi Bunga Dahlia

This study aims to make efforts to utilize dahlia flower tubers as an alternative food ingredient in the form of flour. The change that occurs from dahlia tubers to dahlia tuber flour is one of the efforts to expand its utilization into semi-finished products or finished products with a longer shelf life and maintained quality. In this way, the dahlia tubers can be utilized easily and optimally to be used as alternative food ingredients which can later be applied to various food preparations. The research method used was an experimental method by testing the manufacture of dahlia tuber flour. The research location is in the Food Processing Laboratory, Culinary Education Study Program, Faculty of Engineering, Jakarta State University. Results, In this study 1 kg of dahlia tubers were used to be processed into dahlia tuber flour. Furthermore, sorting was done to remove fresh tubers and tubers that were not fresh/rotten and obtained 900 grams of tubers. The conclusion is that the organoleptic quality of dahlia tuber flour with the use of drying temperature and the use of different meshes in the sieve produces significant differences in the aspects of color and level of fineness. As for the aspects of aroma, taste, and after taste, there was no significant effect on the manufacture of dahlia tuber flour.

Phytochemical Screening Extract of Canna edulis K. by Using Gass Chromatography Mass Spectrometry

Canna edulis K. &lt;em&gt;is a tuberous crop containing starch that is frequently consumed as food. Due to the phytochemical content of canna tubers, several studies have demonstrated the use of canna tuber as an antioxidant, anticancer, antibacterial, and hepatoprotective agent. This study aims to quantitatively determine the phytochemical content of distilled water extract and ethanol extract of canna tuber, as previous research has only provided qualitative results. Old-red canna tubers were extracted using maceration and freeze-drying techniques. Using Gas Chromatography-Mass Spectrometry (GC-MS), the extraction results with two different solvent types were analyzed. According to the GC-MS results, the ethanol extract represented 32 phytochemical compounds, more abundant than the distilled water extract (16 compounds). The terpenoid compound tetradecamethylcycloheptasiloxane can be extracted with both ethanol and distilled water solvents, whereas the polysaccharide compounds D-Mannitol, 2-Deoxy-D-ribose, and d-Mannose can only be extracted with ethanol solvent. The results of the phytochemical analysis of canna tuber extract are expected to be utilized as pharmaceuticals or alternative food ingredients.&lt;/em&gt;

Nutritional Value of Gastropod Cassidula from the Mangrove Area of Desa Bakau, Sambas Regency, West Kalimantan

Desa Bakau is located in Sambas Regency, West Kalimantan which has the potential for mangrove forests with an area of ± 305 Ha. Ecologically, mangrove forests have various roles, one of them is as a habitat for various types of aquatic biota, including gastropods. Several gastropods have important economic value for the community as food and medicine. The local community catches and consumes the mangrove gastropods. As a food ingredient, gastropods have a high nutritional content and essential macro minerals. Gastropods can be used as an alternative source of animal protein at an affordable price. This study aimed to determine the nutritional value of the gastropod Cassidula from the mangrove area of Desa Bakau, Sambas Regency, West Kalimantan. Quantitatively, nutrient content such as protein, carbohydrates, fat, moisture, and ash content were determined according to the AOAC (2005) standard method, whereas macro minerals content (Na, K, Mg, Ca, and P) was carried out according to the AOAC method (2016) using Atomic Absorption Spectroscopy (AAS). The result showed that Cassidula had a protein content (57.02%) with the highest value compared to other types of nutrients. In addition, Cassidula also contained an essential macro mineral, such as calcium (37.0006 mg/kg) with the highest value followed by sodium (21.7364 mg/kg), respectively. The results showed that Cassidula can be used as an alternative food ingredient for human.

SISTEM KOMUNIKASI PENGEMBANGAN PANGAN LOKAL DI PROVINSI MALUKU (KASUS PANGAN LOKAL ENBAL DI KABUPATEN MALUKU TENGGARA)

The people of Southeast Maluku Regency process bitter cassava as household food which is known as "enbal". Enbal is one of the local food resources that can be used as an alternative food ingredient in an effort to diversify food consumption. The purpose of this paper is to analyze the communication system in the development of local enbal food in Southeast Maluku Regency. The results of the study explain that food is an important and strategic commodity for the Indonesian people because it is a basic need that must be met by the government and society together. In developing local food, communication elements in community development must synergize with each other in building local food in order to lead to food self-sufficiency. The government's task in food affairs is to organize, regulate, develop, control and supervise the availability of food, one of which is carried out by issuing policies on food security. The private sector and the community participate in supporting the policy

DIVERSIFIKASI PRODUK OLAHAN JAMUR TIRAM DI DESA BINONG PAMARAYAN

Mangir Village is one of the villages located in Binong Village, Pamarayan District, Serang Regency. The Women Farmers Group (WFG) 'Bodas Berkah Abadi' is one of the farmer groups that specializes in developing oyster mushrooms (Pleorotus Ostreatus) in Kampung Mangir. This farmer group not only serves the sale of organic oyster mushrooms, but also sells mushroom seeds and baglog media to the public. A classic problem that is always felt by farmers when they find obstacles in selling products to the market which ultimately must end up in the hands of collectors. Of course this can cause the price to be lower than the market. Diversification of processed oyster mushroom products must be increased from just producing fresh organic oyster mushrooms to diversifying oyster mushroom processed products. Therefore, this service aims to provide knowledge transfer regarding the processing of oyster mushrooms in order to diversify products as value added so as to maximize the profits obtained. The method of activities carried out in community service includes counseling, demonstrations, exercises for making mushroom-filled cilok and cireng, discussions and questions and answers. The result achieved is that it is hoped that the housewives of Binong Village will feel inspired because they get new experiences in utilizing other biological sources as alternative food ingredients and as additional businesses in increasing family income

PENGARUH FORMULASI TEPUNG KACANG TANAH (Arachis hypogaea L.) DAN TEPUNG UBI JALAR UNGU (Ipomoea batatas L. Poiret) TERHADAP PENILAIAN ORGANOLEPTIK DAN NILAI GIZI COOKIES

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.