Physicochemical and Sensory Characteristics of Biscuits from Purple Sweet Potato Flour and Wheat Flour

2019 ◽  
Author(s):  
Elisa Julianti ◽  
. Ridwansyah ◽  
Yerika Putri
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Sensory Characteristics ◽  
Potato Flour ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

scholarly journals Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Kue Kering

2018 ◽  
Vol 7 (1) ◽  
pp. 30-35
Author(s):  
Helen C.D. Tuhumury ◽  
La Ega ◽  
Nuram Keliobas
Keyword(s):  
Chemical Composition ◽  
Experimental Design ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Anthocyanin Content ◽  
Potato Flour ◽  
Nutritional Content ◽  
Randomized Experimental Design ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

The objective of the study was to determine the concentation ratio between purple sweet potato flour and wheat flour in order to produce purple sweet potato cookies having particular nutritional content and preffered by consumers. A completely randomized experimental design was applied in this study. One experimental factor which was ratio of purple sweet potato flur and wheat flour consisting five level of treatments, was as signed i,e 100%: 0%, 80:20%, 60%:40%, and 20%: 80% respectively. Variables measured were chemical composition (protein, fat, moisture, anthocyanin content) and sensory properties (colour, taste, texture, overall likeness). Results showed that most variables were influenced by the ratio of sweet potato flour and wheat flour, excluding moisture content. The ratio of 80% sweet potato flour : 20% wheat flour resulted in cookies with good characteristics and mostly preffered by parelists. Anthocyamin content of this particular cookies (80%: 20%) was similar to that of sweet potato flour.  Keywords: cookies, purple sweet potato flour, wheat flour   ABSTRAK  Penelitian ini bertujuan untuk menentukan konsentrasi tepung ubi jalar ungu dan tepung terigu yang tepat untuk menghasilkan kue kering ubi jalar ungu dengan kandungan gizi tertentu dan disukai. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri satu faktor dengan lima taraf perlakuan yaitu : Perbandingan tepung ubi jalar ungu dan tepung terigu 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%. Peubah yang di amati adalah komposisi kimia (penentuan kadar protein, kadar lemak, kadar air, kandungan antosianin) dan uji organoleptik (warna, rasa, tekstur, tingkat kesukaan). Hasil penelitian menunjukan bahwa perlakuan perbadingan tepung ubi jalar ungu dan tepung terigu mempengaruhi peubah-peubah yang diamati, sedangkan untuk kadar air tidak berbeda nyata. Berdasarkan hasil penelitian perlakuan perbandingan tepung ubi jalar ungu dan tepung terigu 80% : 20% dapat menghasilkan kue kering yang terbaik dan disukai. Kandungan antosianin kue kering ubi jalar dengan formulasi 80 : 20% tidak berbeda jauh dengan kandungan antosianin tepung ubi jalar. Kata kunci: kue kering, tepung terigu, tepung ubi jalar ungu

scholarly journals UJI ORGANOLEPTIK DAN SIFAT KIMIA KUE SEMPRONG CAMPURAN TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS) DAN TEPUNG TERIGU

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Olfita S. Montolalu ◽  
Tineke M. Langi ◽  
Teltje Koapaha
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Potato Flour ◽  
Test Results ◽  
Nutritional Characteristics ◽  
Yam Flour ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Purple Yam

ABSTRACTThe aim of this research is to produce a quality semprong cookies by mixing purple sweet potato flour and flour properly, based on the panelists' preference level and the nutritional characteristics of the "semprong" cake. The organoleptic test results of the "semprong" cake which are preferred in terms of color, taste, aroma and texture are treatment A (10g purple yam flour + 90g wheat flour). The results of the proximate content analysis of "semprong" cakes for water content ranged from 3.16% - 3.77%, ash content ranged from 1.32% - 2.09%, fat content ranged from 16.26% - 20.95%, content protein ranges from 7.06% - 8.95%, carbohydrate content ranges from 66.31% - 71.21%.Keywords : Semprong Cake, Purple Sweet Potato Flour, Wheat Flour

scholarly journals UJI ORGANOLEPTIK JALANGKOTE UBI JALAR UNGU ( Ipomoea batatas L) SEBAGAI UPAYA DIVERSIFIKASI PANGAN

2018 ◽  
Vol 3 (1) ◽  
pp. 9-15
Author(s):  
Darni Lamusu
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Research Data ◽  
Potato Flour ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design ◽  
Purple Sweet Potato ◽  
Potato Products

This study aims to determine the organoleptic test of purple sweet potato jalangkote The analysis of research data is designed with Completely Randomized Design which is arranged with 1 factor that is purple sweet potato (J) : J0 = 50% purple sweet potato flour + 50% wheat flour; J1 = 60% purple sweet potato flour + 40% wheat flour; J2 = 70% purple sweet potato flour + 30% wheat flour; J3 = 80% purple sweet potato flour + 20% flour. Based on the results of organoleptic tests showed that the panelist's assessment of jalangkote sweet potato products gave a very real effect on the color, aroma and texture of jalangkote, Then give no real influence on jalangkote sweet potato flavor purple. The best treatment based on panelist appraisal was treatment of J3 ie 80% purple sweet potato flour + 20% flour in color (4.15) and flavor (4.25). Then the best treatment on the scent (4.50) and texture (4.45) is the treatment of 50% purple sweet potato flour + 50% wheat flour

scholarly journals Hedonic And Quality Analysis Of Chiffon Cake With Purple Sweet Potato Flour Substitution

2016 ◽  
Vol 2 (2) ◽  
Author(s):  
Tuatul Mahfud ◽  
Bambang Jati Kusuma
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Consumer Preferences ◽  
Quality Analysis ◽  
Research Approach ◽  
Second Phase ◽  
Potato Flour ◽  
Trained Panel ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

The purpose of this study is (1) to determine differences in color chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (2) to determine differences in flavor of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (3) to determine differences in texture of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (4) to determine the level of consumer preferences to color of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (5) to determine the level of consumer preferences on taste of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (6) to determine the level of consumer preferences on the texture of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour. In this research, there are two stages of research, the first phase of preliminary studies using a type of experimental research and the second phase of research using organoleptic research approach. The population in this study is the purple sweet potato in Balikpapan and the sample used is purple sweet potato with a weight of 5 kg. Panelists were selected is a trained panel (semi-trained panel), which amounted to 25 skilled panelists. These skilled panelists are the student of Food and Beverage department in State Polytechnic of Balikpapan. Distribution of questionnaires to hedonic test and quality are done in one repetition. Data Analysis used is statistical inferential and one way ANOVE analysis using the SPSS 20.0 For Windows to see the level of preference of panelists and the hedonic quality of chiffon cake with the substitution of purple sweet potato in 50%, 75%, and 100% of the flour that includes aspects of taste, color and texture. The results showed that (1) there is a difference of color in chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% from wheat flour; (2) there is a difference of taste in chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% from wheat flour; (3) there is a differences of texture in chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% from wheat flour; (4) The panelists liked the color of chiffon cake with purple sweet potato flour substitution in 100% from wheat flour; (5) panelists liked the flavor of chiffon cake with purple sweet potato flour substitution in 100% from wheat flour; (6) panelists liked the texture of chiffon cake with purple sweet potato flour substitution in 50% from wheat flour.  

scholarly journals PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERMODIFIKASI (Ipomoea batatas var Ayamurasaki ) TERHADAP KARAKTERISTIK WAFFLE

2019 ◽  
Vol 8 (2) ◽  
pp. 160
Author(s):  
Ni Kadek Ayu Anggarawati ◽  
I Gusti Ayu Ekawati ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Water Content ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Study Design ◽  
Ipomoea Batatas ◽  
Ash Content ◽  
Potato Flour ◽  
Group Design ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

The study aims to determine the effect substitution of modified purple sweet potato flour on the characteristics of waffle and to know the best substitution of modified purple sweet potato flour with pregelatinization. The study design used was randomized group design with the treatment substitution of modified purple sweet potato flour and wheat flour, which consists of 6 levels such as: 0% : 100%, 20% : 80%, 40% : 60%, 60% : 40%, 80% : 20%, 100% : 0%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by analysis variance and if the treatment had an effect on the variable then continued with Duncan test. The result showed substitution of modified purple sweet potato flour and wheat flour had a significant effect on the content of ash, crude fiber, antioksidan capacity, texture, criteria hedonic and skor of colour, texture  and taste. Substitution of modified purple sweet potato flour 100% had the best characteristics, with 41,84% water content, 1,94% ash content, 7,17% coarse fiber content, 81,65 (mg GAEAC/kg) antioksidan capacity, 1,64 N texture, criteria skor colour dark brown, texture soft, taste of purple sweet potato very strong  and criteria hedonic colour, aroma, texture, taste and overall acceptance were like.

scholarly journals Cupcake from composite flour based on natural local resources (modified breadfruit, purple sweet potato, mocaf, saga seed)

2021 ◽  
Vol 912 (1) ◽  
pp. 012036
Author(s):  
E Oktriandi ◽  
M Nurminah ◽  
Z Lubis
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Composite Flour ◽  
Potato Flour ◽  
Seed Flour ◽  
Local Resources ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design ◽  
Purple Sweet Potato

Abstract Cupcakes is a kind of bakery that consist wheat flour, sugar,butter,and egg. We made cupcakes from composite flour that based on Indonesian local resources. A factorial completely randomized design, cupcakes using formulations of 4 flour, consist one factor (P: comparison composite flour consist: modified bread flour : purple sweet potato flour : mocaf : saga seed flour): P1 (50% : 30% : 20% : 0%); P2 (45% : 35% : 15% : 5%); P3 (40% : 40% : 10% : 10%); P4 (35% : 45% : 5% : 15%); P5 (100% modified breadfruit flour); P6 (100% purple sweet potato flour); P7 (100% mocaf); P8 (100% wheat flour). The research showed that the mixture of 4 flour P1 (50%: 30%: 20%: 0%) produced the best quality cupcakes

scholarly journals Levels of anthocyanin, βeta carotene and antioxidant activity of functional biscuits flour of purple, yellow and white fleshed sweet potato

2019 ◽  
Vol 3 (1) ◽  
Author(s):  
ZAINAL ABIDIN ◽  
LEWI JUTOMO ◽  
TITIK SRI HARINI
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Beta Carotene ◽  
Potato Flour ◽  
Visible Spectrophotometry ◽  
Uv Visible ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Abstract. Abidin Z, Jutomo L, Harini TS. 2019. Levels of anthocyanin, βeta carotene and antioxidant activity of functional biscuits flour of purple, yellow and white fleshed sweet potato. Trop Drylands 3: 22-28. This study aimed to determine the levels of anthocyanin, beta carotene and antioxidant activity of functional biscuit formulas based on flour of purple, yellow and white fleshed sweet potato from Sumba Barat Daya District, East Nusa Tenggara Province. The levels of anthocyanin, beta carotene and antioxidant activity were analyzed using UV-Visible Spectrophotometry. The results showed that the highest levels of biscuit anthocyanin (95.05 ppm) was found in 75% purple sweet potato flour + 25% wheat flour formula.  The highest beta carotene level of biscuit (10,190.44 µg/100 g) was found in 75% of yellow sweet potato flour + 25% flour formula.  In biscuit products, the highest antioxidant activity (61.57%) was found in the treatment of 75% purple sweet potato flour + 25% flour formula.

scholarly journals PHYSICAL, CHEMICAL, AND SENSORY CHARACTERISTICS OF INSTANT NOODLES WITH PURPLE SWEET POTATO FLOUR (IPOMOEA BATATAS L. POIR) SUBSTITUTION AT VARIOUS CONCENTRATIONS

2021 ◽  
Vol 7 (2) ◽  
Author(s):  
Abdul Rahim ◽  
Rostiati Rostiati ◽  
Pratiwi Pratiwi
Keyword(s):  
Water Content ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Potato Flour ◽  
Sweet Potatoes ◽  
Physical Chemical ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Sensory Tests ◽  
Instant Noodles

Sweet potatoes in general, including vines that have tubers as a producer of carbohydrates, but the quantity and quality is very different from other tubers. Instant noodles are generally made from raw materials of wheat flour, but with the abundance of sweet potatoes found, noodles are made using purple sweet potato flour instead of wheat flour. The purpose of this study was to determine the effect of purple sweet potato flour substitution at various concentrations on the physical, chemical and sensory tests of instant noodles. The study was conducted at the Agroindustry Laboratory, Faculty of Agriculture, University of Tadulako, from June to December 2019. The experiment was arranged using a Completely Randomized Design (CRD) with 1 factor, namely the substitution of instant noodles purple sweet potato flour at a concentration of 0.5,10,15, 20.25 and 30%. The treatment was repeated 3 times so that 21 units of the experiment were obtained. For sensory testing using a Randomized Block Design (RBD) with a panelist of 30 people. Observation parameters consisted loss of solids due to cooking (KPAP), water absorption, water content, ash content and sensory tests. The results of the study of purple sweet potato flour substitution at various concentrations gave the best effect on the concentration of 30% on instant noodles produced based on physical, chemical and sensory properties. With the highest loss of solids due to cooking ( KPAP). The absorption of instant noodles decreases with increasing concentration of purple sweet potato flour. Instant noodle water content tends to be constant in every treatment. Ashes of instant noodles increase with increasing concentration of purple sweet potato flour and the sensory properties of color, texture, aroma, and taste of instant noodles produced increase with increasing concentration of purple sweet potato flour with hedonic scale categories like. Noodles substituted with purple sweet potato flour can be consumed as instant noodles such as those circulating in the market.

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