SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomea batatas L) PADA PEMBUATAN BISKUIT CRACKERS

Marlin Lendongan, Thelma Tuju, Lana Lalujan

Abstract


ABSTRACT
The objective of this study was to obtain an appropriate formula, preferably from a mixture of purple sweet potato starch and wheat flour through organoleptic test and to analyze the composition of each treatment with 2 (two) times of duplo.
The results of organoleptic test biscuit crackers most preferred formula in terms of color, flavor, aroma and crispness is the formula D with a mixture of 25%: 75% purple sweet potato flour and wheat flour. The result of proximate analysis of biscuit crackers for carbohydrate content ranged between 66.73% -70.54%, protein content ranged from 4.46% -7.62%, fat content ranged from 17.40% -18.78%, water content 3.89% -6.62%, ash content 1.63% -3.21% , the calorific value of 454-461.34 kcal
Keywords: Biscuit Crackers, Purple Sweet Potato Flour, Wheat Flour.


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