PENGARUH SUBTITUSI TEPUNG UBI UNGU TERHADAP KUALITAS BROWNIES KUKUS

Abstract

The use of purple sweet potato flour is not familiar and optimalyet, either as main ingradient or on the
diversification of food processing, while the purple sweet potato flour can be an alternative to replace part of the flour as
the main ingredient of brownies kukus. This study aimed to analyze the influence of flour substitution purple sweet
potato as much as 50%, 70%, 100% of the quality form the best results (colour, taste, flavor, in side texture and outside
texture) on Brownies Kukus. This type of research is experimental method completely randomized design using three
repetitions. The instrument used was a questionnaire which is then analyzed by the organoleptic test by testing levels and
using a Likert scale, and to test the hypothesis using statistical ANOVA followed by Duncan test. Based on the results of
the study showed that overall the best value contained in the purple sweet potato flour substitution as much as 70%.