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 thediversification of food processing, while the purple sweet potato flour can be an alternative to replace part of the flour asthe main ingredient of brownies kukus. This study aimed to analyze the influence of flour substitution purple sweetpotato as much as 50%, 70%, 100% of the quality form the best results (colour, taste, flavor, in side texture and outsidetexture) on Brownies Kukus. This type of research is experimental method completely randomized design using threerepetitions. The instrument used was a questionnaire which is then analyzed by the organoleptic test by testing levels andusing a Likert scale, and to test the hypothesis using statistical ANOVA followed by Duncan test. Based on the results ofthe study showed that overall the best value contained in the purple sweet potato flour substitution as much as 70%.