Open AccessUJI ORGANOLEPTIK DAN SIFAT KIMIA KUE SEMPRONG CAMPURAN TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS) DAN TEPUNG TERIGU
Author(s) -
Olfita S. Montolalu,
Tineke M. Langi,
Teltje Koapaha
Publication year - 2020
Publication title -
jurnal teknologi pertanian
Language(s) - English
Resource type - Journals
eISSN - 2685-1954
pISSN - 1411-0423
DOI - 10.35791/jteta.11.1.2020.29973
Subject(s) - food science , organoleptic , aroma , flavor , wheat flour , mathematics , proximate , taste , potato starch , chemistry , starch
The 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