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

Journal of Creativity Student · Vol. 9 No. 1 (2026) · hlm. 304–315

DOI
10.15294/jcs.v9i1.48178
ISSN
2502-1958, 2962-603X
Terbit
2026-01-10
Penerbit
Universitas Negeri Semarang
Bahasa
eng

Abstrak

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

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/jcs/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 6 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Sensory Evaluation and Antioxidant Activity of Fudgy Brownies With Purple Sweet Potato Substitution</dc:title>
	<dc:creator xml:lang="en">Haq, Fakhma Aniqa </dc:creator>
	<dc:creator xml:lang="en">Kusumastuti, Adhi </dc:creator>
	<dc:subject xml:lang="en">organoleptic test,purple sweet potato, pastry,fudgy brownies, antioxidant activity</dc:subject>
	<dc:description xml:lang="en">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&amp;gt;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</dc:description>
	<dc:publisher xml:lang="en">Universitas Negeri Semarang</dc:publisher>
	<dc:date>2026-01-10</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unnes.ac.id/journals/jcs/article/view/48178</dc:identifier>
	<dc:identifier>10.15294/jcs.v9i1.48178</dc:identifier>
	<dc:source xml:lang="en">Journal of Creativity Student; Vol. 9 No. 1 (2026); 304-315</dc:source>
	<dc:source>2502-1958</dc:source>
	<dc:source>2962-603X</dc:source>
	<dc:source>10.15294/jcs.v9i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.unnes.ac.id/journals/jcs/article/view/48178/9450</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2026 Journal of Creativity Student</dc:rights>
</oai_dc:dc>