DAYA TERIMA COOKIES TEPUNG KACANG KEDELAI DAN TEPUNG UBI JALAR UNGU SEBAGAI ALTERNATIF PEMBERIAN MAKANAN TAMBAHAN BALITA

The results showed that formulation F2 (sample code 482) was the most preferred formulation, obtaining mean scores of 4.07 for color, 4.20 for aroma, 4.47 for taste, and 4.33 for overall acceptability. Kruskal-Wallis analysis indicated significant differences in taste (p=0.011) and overall acceptability (p=0.031), whereas color, aroma, and texture showed no significant differences (p>0.05). Protein analysis revealed that F1 had the highest protein content at 11.4%, followed by F2 at 10.5% and F3 at 10.4%. It can be concluded that F2 had the best acceptability, while F1 had the highest protein content. Therefore, cookies substituted with soybean flour and purple sweet potato flour have the potential to be developed as a locally based supplementary food to help meet toddlers' protein requirements.