p–ISSN: 2723 – 6609 e-ISSN: 2745-5254
Vol. 5, No. 12, December 2024 http://jist.publikasiindonesia.id/

Indonesian Journal of Social Technology, Vol. 5, No. 12, December 2024 5666

The Use of Purple Eggplant as a Wheat Flour Substitution
Ingredient in Making Cookies

Zana Zuflia1*, Vany Octaviany2

Universitas Telkom, Indonesia
Email: [email protected]

*Correspondence
ABSTRACT

Keywords: purple
eggplant; wheat flour
substitution; healthy
cookies.

The background of this study is based on the high nutritional
content of purple eggplant, such as fiber, vitamins, and
antioxidant compounds, which have the potential to increase
the nutritional value of cookies while reducing the use of
wheat flour. The purpose of this study is to develop a
healthier cookie formulation by utilizing purple eggplant as
a partial substitution ingredient for wheat flour, as well as to
evaluate its organoleptic quality and nutritional content. The
method used is an experimental method with a complete
random design (RAL). The manufacturing process includes
processing purple eggplant into flour, formulation of
ingredient mixtures, and organoleptic testing with trained
panelists. Organoleptic testing involves assessing the taste,
aroma, texture, and color of cookies. The results showed that
the substitution of wheat flour with purple eggplant flour of
up to 30% produced cookies with a crispy texture, sweet-
medium taste, and a distinctive aroma that was liked by the
panelists. The fiber and protein content of cookies is also
significantly increased compared to cookies without
substitution. In conclusion, the use of purple eggplant as a
substitute for wheat flour in making cookies provides better
nutritional benefits without reducing product acceptability.
This innovation offers a potential healthy food alternative to
be further developed in the snack food industry.

Introduction

Purple eggplant (Solanum melongena L) is one of the most widely consumed
horticultural plants in Indonesia. Purple eggplant is rich in various important nutrients
such as vitamins, minerals, fiber, and antioxidant compounds (Demir & Kılınç, 2017).
Bioactive compounds such as anthocyanins and phenols in purple eggplant are known to
provide many health benefits (Break Even Point Analysis on Making Cookies by Mixing
Wheat Flour with Red Bean Flour. Every 100 grams of eggplant contains 24 calories,
water (94 grams), protein (1.1 grams), fat (0.2 grams), carbohydrates (5.7 grams), and
other minerals and vitamins. Eggplant is also used as a medicine such as itching on the
skin, abdominal pain, stomach washing, and high blood pressure (Eprints UMK, 2024).

The Use of Purple Eggplant as a Wheat Flour Substitution Ingredient in Making Cookies

Indonesian Journal of Social Technology, Vol. 5, No. 12, December 2024 5667

The potential of purple eggplant in the manufacture of processed food products is still not
widely explored. Although purple eggplant has many benefits, currently the processing is
only fried and boiled. Its use in society is still limited. The public is not fully aware of the
health and culinary potential of purple eggplant. In addition, the variety of recipes that
use purple eggplant is still lacking, so far usually purple eggplant is only processed such
as balado eggplant and crispy fried eggplant, so there needs to be innovation in the
processing and serving of purple eggplant to increase its use (Soares et al., 2022).
Eggplant (Solanum melongena) is an annual vegetable that is widely found growing wild
in Indonesian forests. Eggplant is widely grown in various parts of the world and has
many varieties, ranging from local eggplant to imported eggplants such as Japanese
eggplant (Eprints UTDI, 2024), (Papagianni et al., 2021) This study shows that the use of
eggplant flour can substitute wheat by up to 30% in the manufacture of pastries such as
cookies, is a product that is favored by many people because it has a good taste, a practical
size, and easy to carry around (Worang, Pelleng, & Tarore, 2018).

Cookies are one of the snack food products based on wheat flour derived from
wheat. In the manufacture of cookies, wheat flour is the main ingredient used. However,
Wheat flour often contains added sugar, which can increase blood sugar levels and
contribute to diseases such as diabetes. Excessive use of wheat flour in food can increase
the risk of obesity and blood sugar-related diseases (American Heart Association, 2020),
Some wheat flour products may contain additives or preservatives that can be harmful to
health. (Sari, Fajrin, & Fudholi, 2020). Consumption of wheat flour in sensitive people
can cause indigestion and allergic reactions. Therefore, there needs to be an effort to
utilize local food ingredients such as purple eggplant as a substitute for wheat flour in
making cookies. (China, Amadi, & Ujong, 2022). The use of purple eggplant as a wheat
flour substitution ingredient in making cookies can provide better nutritional value,
attractive appearance, and unique texture and taste for consumers. This innovation also
supports efforts to explore local food ingredients that have the potential to be used in the
food industry. Several studies have examined the use of other local ingredients as wheat
flour substitutions in the manufacture of cookies, such as chempedak seed flour. (Ho &
Wong, 2020) and cassava leaf flour (Anugrah et al., 2024).

The use of purple eggplant as a substitute for wheat flour in making cookies is an
interesting novelty. In addition to providing better nutritional value, the use of purple
eggplant flour can also be a product differentiation in the snack food industry. This
innovation also opens up opportunities to explore other local food ingredients as
substitution materials in the manufacture of bakery products in the future. Examining the
use of purple eggplant as a substitute for wheat flour in the manufacture of cookies. The
results of the study show that the use of purple eggplant can increase the fiber and nutrient
content in cookies, as well as provide a unique taste. This study emphasizes the
importance of innovation in the use of local ingredients to create healthier food products
(Vedanta, 2022) The use of purple eggplant as a substitute for wheat flour in making
cookies offers significant attraction. Purple eggplant has a high nutritional content,
including carbohydrates 33.5%, protein 9.58%, fat 19.8%, moisture content 19.6%, ash

Zana Zuflia, Vany Octaviany

Indonesian Journal of Social Technology, Vol. 5, No. 12, December 2024 5668

content 1.37%, and fiber 14.7%. This study shows that the substitution of wheat flour
with purple eggplant can increase fiber content and reduce carbohydrate content in
cookies, and does not affect aroma. The results of the nutritional content analysis showed
that cookies with purple eggplant substitution had a carbohydrate content of 33.5%,
protein of 9.58%, fat of 19.8%, and fiber of 14.7%, which is by USDA standards
(Nusantara, 2015).

Method

This study uses an experimental method. The experimental method is a scientific
approach used to test hypotheses and answer research questions. In experiments,
researchers manipulate certain variables to see their impact on other variables (Zyra,
2023). The experimental method involves dividing the subjects or objects of research into
control groups and treatment groups, where the treatment group is subjected to certain
treatments while the control group is not. This research aims to develop a product The
use of purple eggplant as a substitute for wheat flour in making cookies that are healthier
and beneficial to the community. The research method used includes the use of purple
eggplant as a substitute for wheat flour in making cookies starting from cleaning,
processing, drying, and mashing into flour. The research method in the research
"Utilization of Purple Eggplant as a Wheat Flour Substitute in Making Cookies" uses
experimental and organoleptic methods. This study uses an experimental design with a
variation of the addition of purple eggplant as a substitute for wheat flour in the
manufacture of cookies. (Żyra, Skoczypiec, & Bogucki, 2023). This variation was carried
out to determine the effect of the addition of purple eggplant on the quality of cookies.
The design of this study uses a Complete Random Design (RAL) with 4 different cookie
formulations, namely by adding purple eggplant to a certain percentage. Each formulation
is repeated 2 times to reinforce the results. Data collection was carried out through
organoleptic tests. Testing was conducted using trained panelists to assess the quality of
cookies based on organoleptic properties such as color, texture, taste, and aroma. Panelists
gave an assessment using a hedonic scale to determine the level of preference for each
cookie sample. The organoleptic test results were analyzed using Variance Analysis
(ANOVA) to find out if there was a noticeable difference between the mean ratings of
each cookie group. Thus, this research method uses a combination of experimental and
organoleptic to evaluate the quality of cookies made using purple eggplant as a substitute
for wheat flour.

The Use of Purple Eggplant as a Wheat Flour Substitution Ingredient in Making Cookies

Indonesian Journal of Social Technology, Vol. 5, No. 12, December 2024 5669

Figure 3

Cookies are ready for packing, you can also be
creative to be platting (optional)

Figure 1

Figure 2

Prepare all the necessary ingredients ranging from
eggplant flour, wheat flour, sugar, brown sugar
butter, eggs, cornstarch, and also vanilla.

Mix sugar, brown sugar, and butter, and stir until
evenly distributed After it is evenly distributed, add
the eggs and vanilla extract, then stir until evenly
distributed, In another container mix eggplant flour,
wheat flour, cornstarch, baking powder, and baking
soda stir.s

Zana Zuflia, Vany Octaviany

Indonesian Journal of Social Technology, Vol. 5, No. 12, December 2024 5670

Results and Discussion
Purple Cookies Formulation

This study uses an experimental method. The experimental method is a scientific
approach used to test hypotheses and answer research questions. In experiments,
researchers manipulate certain variables to see their impact on other variables.
(Selvarajan, Venkataramanan, Nair, & Choudhury, 2023). The experimental method
involves dividing the subjects or objects of research into control groups and treatment
groups, where the treatment group is subjected to certain treatments while the control
group is not. This research aims to develop a product The use of purple eggplant as a
substitute for wheat flour in making cookies that are healthier and beneficial to the
community. The research method used includes the use of purple eggplant as a substitute
for wheat flour in the manufacture of cookies starting from being cleaned, processed,
dried, and mashed into flour. The organoleptic test was carried out by involving 30
panelists from 5 lecturers, 3 entrepreneurs, 10 students 12 students, and the general public.
The use of purple eggplant as a substitute for wheat flour in making cookies can be a
healthier and more environmentally friendly alternative. However, further research is
needed to determine the long-term effects and optimization of the process of making
cookies that use purple eggplant as a substitute for wheat flour. Has relatively good
sensory taste qualities (Papagianni et al., 2021). It is considered to have a relatively high
score by the general public panelists involved in organoleptic tests. The sweet taste
provides a pleasant delicacy, The use of purple eggplant as a substitute for wheat flour in
the manufacture of cookies has succeeded in creating a satisfying and interesting dining
experience with an optimal combination of taste and texture. The benefits of eggplant in
cookies can be divided into several main aspects. First, eggplant is rich in fiber and
various vitamins such as vitamin A, vitamin C, vitamin B-6, and vitamin K. Fiber in
eggplant helps maintain digestive health and control blood sugar levels, while other
vitamins and minerals such as potassium, calcium, and magnesium help maintain heart
and bone health. Second, eggplant contains antioxidants such as anthocyanins, nasunin,
lutein, and zeaxanthin that help the body fight free radicals and prevent various diseases.
These antioxidants also help reduce the risk of heart disease. Third, eggplant can be used
as a substitute for wheat flour in the manufacture of cookies, offering a healthier variety
of flavors and textures. The use of eggplant in cookies also helps control blood sugar
levels by slowing down the rate of digestion and absorption of sugar in the body, so it can
prevent diabetes. Thus, the utilization of eggplant in cookies not only provides a unique
flavor and texture but also offers significant health benefits.
Purple Cookies Acceptability

The acceptability of the organoleptic test of purple eggplant cookies can be seen
from several aspects. These cookies have a distinctive and unique taste, due to the
nutritional content of purple eggplants such as vitamin K, minerals, calcium, and
bioflavonoids. This taste can increase consumer pleasure. In addition, the aroma of purple
eggplant cookies is also unique and interesting, which is caused by the natural aroma
content of purple eggplant. This aroma can increase the impression of consumer pleasure.

The Use of Purple Eggplant as a Wheat Flour Substitution Ingredient in Making Cookies

Indonesian Journal of Social Technology, Vol. 5, No. 12, December 2024 5671

The texture of purple eggplant cookies is also interesting, with a combination of water
and fiber content in purple eggplant. This soft and crispy texture can increase consumer
pleasure. The appearance of purple eggplant cookies is also attractive, with a distinctive
purple color and an elongated rounded shape. This appearance can increase consumer
pleasure. In addition, purple eggplant cookies have a high nutritional content, including
vitamin K, (ÇİLESİZ, 2023) minerals, calcium, and bioflavonoids. This nutritional
content can increase consumer pleasure due to the health benefits provided. Thus, purple
eggplant cookies can offer significant appeal with their unique and enhanced taste, aroma,
texture, appearance, and nutritional content. Taste Organoleptic assessment shows that
cookies with purple eggplant substitution have a unique flavor and soft texture. Despite
the difference in flavor, most panelists liked cookies that used purple eggplant as an
additional ingredient. Consumer Acceptance: Survey results show that consumers are
open to product innovations that use local ingredients such as purple eggplant, and many
have expressed interest in buying such products in the market.

Figure 4 Cookies Average Value Chart

Based on the graph data above that has been accumulated from 30 members of the
general public who have filled out questionnaires, the results of the study based on the
taste of the scale of 1-5 panelists gave a score of 3.73, the panelists assessed that purple
eggplant can provide a delicious and strong taste, not much different from cookies in
general while for the aroma scale of 1-5 panelists gave a score of 3.73, The panelists
assessed that the aroma of eggplant in the cookies made the aroma much stronger and
stronger, and for the texture from a scale of 1-5 the panelists gave a score of 3.50, the
panelists assessed that the texture was quite liked by the public The conclusion of the
overall acceptance of the scale of 1-5 panelists gave a score of 3.93, the panelists assessed
that for the overall taste of these cookies were very tasty and quite optimal, Consumer
preferences are greatly influenced by texture, taste, and aroma. Thus, the use of purple
eggplant as a substitute for wheat flour in making cookies can provide better nutritional
benefits and increase consumer preferences. Wheat flour has a significant influence on
the quality of cookiesCookie Quality Test Results: Taste: 20 panelists (90%) stated that

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Indonesian Journal of Social Technology, Vol. 5, No. 12, December 2024 5672

cookies have a good and balanced taste. Aroma: 25 panelists (96%) stated that cookies
have an attractive aroma and are not pungent. Texture: 24 panelists (94%) stated that
cookies have a crispy texture and are not mushy. Appearance: 28 panelists (98%), Duncan
Multiple Range Test (DMRT): The results of the DMRT test show that the use of a certain
proportion of 30% eggplant flour and 70% wheat flour provides the best quality cookies.
Sensory Taste Quality (Taste, Aroma, and Texture) Cookies made from purple eggplant
flour substitution provide optimal taste in terms of taste, aroma, and texture.
Nutritional Content of Purple Eggplant Cookies

Nutritional Content Cookies produced with purple eggplant substitution show an
increase in fiber and vitamin content. Purple eggplant is rich in vitamin K, minerals, and
bioflavonoids, which provide additional health benefits. (Soares et al., 2022). Purple
eggplant has a high nutritional content, including water content of 9.766%, protein of
22.901%, fat of 14.647%, and carbohydrates of 45.319% per 100 grams. This study also
shows that this nutritional content is by the Indonesian National Standard on jerky
(Widya, 2015). Product innovations that use purple eggplant as a substitute for wheat
flour in making cookies have several significant nutritional benefits. Here are some of the
nutritional contents that can be obtained from this innovation. Purple eggplant is rich in
vitamin C, which is an important antioxidant for maintaining a healthy body. Vitamin C
also plays a role in maintaining the immune system and improving the skin. Purple
eggplant is also high in dietary fiber, which can help maintain digestive health and reduce
the risk of heart disease. Dietary fiber can also help control blood sugar levels and body
weight. Purple eggplant has a high antioxidant capacity, which can protect the body from
free radical damage. These antioxidants can also help maintain healthy skin and prevent
premature aging eggplant contains the compound solasodin, which has antioxidant and
anti-cancer properties. These compounds can help protect the body from damage caused
by free radicals and prevent the development of cancer. Thus, product innovations that
use purple eggplant as a substitute for wheat flour in making cookies can provide better
nutritional benefits compared to traditional cookies that use wheat flour.

Conclusion

The conclusion of the research and organoleptic test of the use of purple eggplant
as a substitute for wheat flour in making cookies shows that the use of purple eggplant
can provide a variety of unique flavors and textures.

The results of the organoleptic test showed that purple eggplant cookies have a dark
brown color, fragrant aroma, crispy texture, and sweet-medium taste, which is included
in the category of favorites. The nutritional content of purple eggplant cookies also shows
that the ash and protein content meet the quality requirements of cookies, but the moisture
content does not meet the quality requirements of the moisture content of cookies for
diabetic diets. The fat and carbohydrate content was lower compared to the development
of cookies in other studies, as well as the high content of dietary fiber and anthocyanins.
The best formula based on the results of the hedonic test and nutritional content analysis

The Use of Purple Eggplant as a Wheat Flour Substitution Ingredient in Making Cookies

Indonesian Journal of Social Technology, Vol. 5, No. 12, December 2024 5673

is cookies with 100% purple eggplant flour. These cookies have the characteristics of
dark brown color, fragrant aroma, crispy texture, and sweet taste. This shows that the use
of 30% purple eggplant flour can provide optimal results in making cookies. Wheat flour
substitutions offer several significant nutritional advantages. Purple eggplant is rich in
carbohydrates that can be used as a source of energy, as well as containing protein that
helps meet protein needs in the diet. Although the fat content is relatively low, it can add
nutritional value from wheat flour substitution. In addition, purple eggplant is also rich in
vitamin A, calcium, phosphorus, and iron which are very beneficial for health. Its high
antioxidant activity, especially phenolics and flavonoids, can provide antioxidant benefits
and protect against cell damage. Thus, purple eggplant can be a healthy and nutritious
substitute for wheat flour, due to its complete nutritional content and significant health
benefits.

Zana Zuflia, Vany Octaviany

Indonesian Journal of Social Technology, Vol. 5, No. 12, December 2024 5674

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