Analysis of Acceptability and Nutritional Content of Butter Cookies with Purple Sweet Potato Flour Substitution and Moringa Leaf Addition as an Alternative Snack for Breastfeeding Mothers
Keywords:
breastfeeding mother, butter cookies, sweet potato flour, moringa leavesAbstract
Background: Breastfeeding mothers require higher intakes of energy, macronutrients, and calcium during lactation to support breast milk production and meet metabolic needs. One way to help meet these needs is by providing nutritious snacks, such as butter cookies substituted with purple sweet potato flour and added with moringa leaves, which have the potential to increase the product’s macronutrient and calcium content. Purpose: This study aimed to analyze the acceptability (color, aroma, shape, texture, taste, and overall acceptability) and nutritional composition of butter cookies with purple sweet potato flour substitution and moringa leaves addition as an alternative snack for breastfeeding mothers. Methods: This experimental study employed a Completely Randomized Design (CRD) consisting of six formulations: F1 (30%:5%), F2 (35%:5%), F3 (40%:5%), F4 (30%:10%), F5 (35%:10%), and F6 (40%:10%) based on different proportions of purple sweet potato flour substitution and moringa leaf addition. A 6-point hedonic test was conducted with 40 untrained breastfeeding mothers. Sensory data were analyzed using the Kruskal–Wallis test, while the best formulation was identified using the Exponential Comparison, De Garmo, and Bayes methods. The selected formulation subsequently underwent laboratory analysis to determine its nutritional composition. Result: The highest mean sensory scores were recorded for F3 in color (5,00), F6 in aroma (4,55), F6 in shape (4,65), F1 in texture (4,45), F6 in taste (4,28), and F5 in overall acceptability (4,48). Statistical analysis revealed no significant differences among the formulations for all sensory attributes. Formula F6 was identified as the best formulation, providing 463,54 kcal of energy, 7,22 g of protein, 19,14 g of fat, 65,61 g of carbohydrates, and 225 mg of calcium per 100 g. Conclusion: The developed butter cookies were well accepted and have the potential to serve as a nutritious snack for breastfeeding mothers.
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