PROSES PRODUKSI COOKIES UBI UNGU

PURPLE SWEET POTATO COOKIES PRODUCTION PROCESS Zulfa Nur Zaeni1, Dian Rachmawati A., S.T.P., M.P2 and Ardhea Mustikasari, S.TP., M.Sc ABSTRACT The purpose of this production was to determine the formulation of purple sweet potato cookies on the preferences of the panelists. Knowing the antioxidant activity of cookies substituted purple sweet potato cookies, perform economic feasibility analysis of purple sweet potato cookies. The raw materials used in making Purple Sweet Potato Cookies are purple sweet potato flour, wheat flour, margarine, salt, sugar, egg yolk, cinnamon and vanilli. The stages of making purple sweet potato cookies include preparatorin,margarine, strring, mixing and stirring up to calming, spinning, laying, curing, cooling, and packaging. Cookies were made into three formula namely the first formula with 50 g purple sweet potato substitution, a second formulation with 75 g of purple sweet potato substitution, and a third formulation with 100 g purple sweet potato substitution. Based on sensory analysis.it knew that the most preferred formula was the first formula. The antioxidant activity of first formula cookies was 9,34%. The capacity production of sweet purple potato was 1250 caps / month with the price of Rp 13.517- / caps, the selling price of Rp 19.000, - / caps is obtained net profit Rp 6.511.095, - / month, Break Event Point unit (BEP) 611 jar / Month, Break Event Point rupiah (BEP) Rp 11.583.092, -, Return Of Investment (ROI) after tax of 20.8%, Pay Out Time (POT) 4,8 months, Benefit Cost Ratio (Net B / C ) 1,4 and stated that this company is eligible to be developed because the value of B / C is more than 1. Keywords : Production process, Cookies,Purple Sweet Potato, Economic Analysis Explanation : 1. Student of Program Study D-III Agrycultural Technology, Agricultural Faculty, Sebelas Maret University 2. Lecturer of Program Study D-III Agrycultural Technology, Agricultural Faculty, Sebelas Maret Universit