<![CDATA[The public’s reliance on wheat-flour-based cookies has spurred the use of local food ingredients as a means of food diversification and improving the nutritional value of products. Purple sweet potatoes are rich in carbohydrates, fiber, and anthocyanins, while soybeans are a high source of plant-based protein, making both potential substitutes in cookie production. This study aims to analyze the effect of different ratios of purple sweet potato flour and soybean flour on the chemical characteristics and weight loss of cookies, as well as to determine the optimal treatment using the effectiveness index method (De Garmo). The study used a one-factor completely randomized design (CRD) with five treatments varying the ratio of purple sweet potato flour to soybean flour: P1 (81:9), P2 (63:27), P3 (45:45), P4 (27:63), and P5 (9:81), with each treatment consisting of five replicates. The parameters observed included carbohydrate, protein, fat, crude fiber, and weight loss. The data were analyzed using one-way ANOVA at a 5% significance level, followed by the DMRT test. The results of the study showed that the ratio of the combination of purple sweet potato flour and soybean flour had a significant effect (p < 0.05) on all parameters. Based on the effectiveness index method, the best treatment was obtained in P3 (45 g of purple sweet potato flour and 45 g of soybean flour), with a value of 0.726.]]>
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