PENGEMBANGAN COOKIES FUNGSIONAL BERBASIS UBI JALAR UNGU (Ipomea batatas L.)

Cookies are a food product generally made from wheat flour which is popular with various groups. Because it is quite easy to make and has a crunchy texture, apart from having many fans of cookie products, there is an obstacle, namely wheat imports in Indonesia which are quite high, reaching 11.4 tonnes. This can be reduced by adding a mixture of wheat flour from purple sweet potato flour and adding turmeric extract as a functional cookie snack ingredient which is rich in antioxidant activity. This journal review aims to determine the benefits and create interest in functional cookies from a mixture of purple sweet potato flour with the addition of turmeric extract. This journal review uses a Google schoolar search with journals from the last 15 years, with the results of researchers making functional cookies that have been applied and can be used as a reference for discussion with the proximate content parameters of cookies including water content, ash content, protein content, fat content, carbohydrate content and antioxidant activity. The addition of purple sweet potato flour has a significant effect on water content, protein content, fat content and antioxidant activity in functional cookies.