Sensory Evaluation and Antioxidant Activity of Fudgy Brownies With Purple Sweet Potato Substitution

Abstract

This experiment aimed to analyze the effect of purple sweet potato substitution on fudgy brownies. This study used a Completely Randomized Design (CRD) with 3 formulations of wheat flour and sweet potato ratios F1 (75%, 25%), F2 (50%, 50%) and F3 (100% purple sweet potato). The three samples were tested using the hedonic method organoleptic test with a 9-point scale covering the assessment of color, aroma, taste, and texture attributes by 40 untrained panelists. Data were analyzed using the Kruskal-Wallis test because the results of the study showed that purple sweet potato substitution had no significant effect on all sensory attributes (p>0.05) so that all formulations were still acceptable to the panelists. Formulation 2 was the best treatment based on the panelists' level of preference, with a composition of 50% wheat flour (14.5g) and 50% purple sweet potato (14.2g). The DPPH test results showed that formulation 2 had the best antioxidant activity with an average discoloration value of 38.992. This finding indicates that purple sweet potato has the potential to be used as a substitute for wheat flour in the development of fudgy brownies based on local food