Pengaruh Penambahan Ampas Kopi Terhadap Uji Organoleptik Cookies Berbahan Dasar Tepung Ubi Jalar Ungu”

Hasanah, Hasanah (2025) Pengaruh Penambahan Ampas Kopi Terhadap Uji Organoleptik Cookies Berbahan Dasar Tepung Ubi Jalar Ungu”. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Pengaruh Penambahan Ampas Kopi Terhadap Uji Organoleptik Cookies Berbahan Dasar Tepung Ubi Jalar Ungu. The Effect of Spent Coffee Grounds Addition on the Organoleptic Test of Cookies Made from Purple Sweet Potato Flour Hasanah Coffee Plantation Management Department of Agricultural Production ABSTRACT Cookies are a type of snack favored by people of all ages. However, the use of wheat flour as the main ingredient has certain limitations, such as its gluten content and reliance on imports. One alternative is the use of purple sweet potato flour and spent coffee grounds. The combination of these two ingredients in cookie formulations not only contributes to improved nutritional value and health benefits but is also environmentally friendly. This study aimed to evaluate the effect of adding spent coffee grounds on the organoleptic characteristics of cookies made with purple sweet potato flour and to determine the most preferred formulation among consumers. The research employed a Randomized Block Design (RBD) with five treatments: without spent coffee grounds (P1), and with additions of 2.5% (P2), 5% (P3), 7.5% (P4), and 10% (P5). Each treatment was repeated four times. The organoleptic test was conducted by 30 panelists using a 1–5 hedonic scale. The results showed that the addition of spent coffee grounds had a significant effect (p<0.05) on texture and taste parameters, but no significant effect on color, aroma, or overall acceptance. The best results were obtained from the addition of 7.5% (P4) and 10% (P5) spent coffee grounds, which yielded the highest scores in taste and texture. In conclusion, cookies made with purple sweet potato flour and up to 10% spent coffee grounds are acceptable to consumers and have the potential to become functional food products that support zero-waste principles and the use of local ingredients. Keywords: spent coffee grounds, cookies, organoleptic, functional food, purple sweet potato flour

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