RESUMEN
Cassava leaves contain albumin, fat, carbohydrates, vitamin A, vitamin B1, and fibers, thus having the potential to be used as an ingredient in production of cookies. The purpose of this research was to determine the optimum ratios between wheat flour, cassava puree and cassava leaves flour to produces cookies with good nutritional profile. This study was conducted as Completely Randomized Designs with five treatment, namely the ratios between wheat flour: cassava puree: cassava leaves flour (WF:CP:CLF) in grams of 50 : 50 : 0, 49 : 49 : 2, 48 : 48 : 4, 47 : 47 : 6 and 46 : 46 : 8. Each treatment was replicated thrice. Parameters observed were the nutritional content, sensory acceptance, antioxidant activity and glycemic index (GI) of the cookies. The data obtained were analysed with ANOVA, continued by LSD test at α=0.05 for treatment showed a significant effect. The result showed that the chemical characteristics of the cookies were 1.46-5.12, 0.23-2.10, 10.67-20.76, 1.20-4.26, 8.36-10.94 and 64.75-74.09% for moisture content, ash, fat, fibre, protein and carbohydrate, respectively. The energy and antioxidant activity (IC50) of the cookies was at the range of 426.31-480.30 kcal/100 g and 151-200 ppm. The most preferred sample was the one with WF : CP : CLF of 49 : 49 : 2 with a GI value of 77.4. This study showed that cassava leaves flour has potential as an alternative ingredient in improving the nutrition profile of cookies production.