Effect of Mixing Purple Sweet Potato Flour (Ipomoea batatas) and Coconut Dregs Flour on Physicochemical and Organoleptic Characteristics of Biskuit

Abstract

The purpose of this study was to determine the physicochemical and sensory characteristics of biscuits mixed with purple sweet potato flour and coconut pulp flour. The research method used was a completely randomized design (RAL) consisting of 5 treatments by mixing wheat flour, purple sweet potato flour and coconut dregs flour, namely A: (100%: 0%: 0%), B: (30%: 30%: 40), C: (30%: 40%:30%), D: (30%:50%:20%) and E: (30%: 60%:10%). The results showed that the physicochemical characteristics of biscuits were water content ranging from 2.37% - 5.75%, ash content 2.15% - 3.29%, fat content 25.03% - 31.05%, protein content 5.76% - 7.20%, carbohydrate content 54.51% - 60.33%, fiber crude 1.54%- 4.36% , calories 493.55-525.47 Kcal and hardness 579.78- 893.80 g.sec. The most preferred biscuit sensory test was treatment D by mixing 30% wheat flour: 50% purple sweet potato flour :20% coconut dregs flour with a taste value of 4.73 (slightly like), color 5.77 (like), aroma 5.67 (like) and textures 5.7 (like).

Keywords: biscuit, purple sweet potato flour, coconut pulp flour.