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Kurniati, Mila
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Humanities Electrical & Electronics Engineering Energy

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The Effect of Purple Sweet Potato Flour (Ipomoea batatas L) as Wheat Flour Substitution on Physicochemical and Sensory Properties of Crackers: sweet potato crackers Kurniati, Mila; Muhaimin, Muhaimin; Ulyarti, Ulyarti
Jurnal Bio-Geo Material Dan Energi Vol. 4 No. 2 (2024): Journal of Bio-Geo Material and Energy (BiGME), September 2024
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jbigme.v4i2.31613

Abstract

The changes in main ingredients may affect the characteristics of cracker. This study aimed to determine the effect of purple sweet potato flour as a substitute for wheat flour on the physicochemical and sensory properties of crackers. This study used a Completely Randomized Design (CRD) consisting of 6 levels of purple sweet potato flour concentration as treatment (0%, 10%, 20%, 30%, 40%, and 50%) and 3 replications. The concentration of purple sweet potato flour has shown a significant effect on volume development, brightness value (L*), anthocyanin content, and sensory properties (color, taste and overall acceptance), but has not shown significant effect on the texture and sensory property (texture) of crackers. The substitution of 50% wheat using purple sweet potato flour produced the best crackers with hardness 1098.80 gF, development volume 19,33%, L* 72, a* 30, b* 4.33 and the anthocyanin contents of 162.02 mg of Cyanidin 3-glucoside/100g. The cracker contains 6.25% moisture content, 3.00% ash, 7.47% protein, 19.00% fat, 1.00% crude fiber and 64.28% carbohydrate.
Co-Authors Muhaimin Muhaimin Ulyarti