<![CDATA[The aims to investigate the effect of comparisons of wheat with purple sweet potato on thecharacteristics of “bakpao” and determine rate comparison of wheat with purple sweet potato with thebest characteristics of “Bakpao”. The method of the research used Randomized Block Design bytreatment of the comparisons of wheat with purple sweet potato it consisted six levels such as 1)(100% : 0%); 2) (90% : 10%); 3) (80% : 20%); 4) (70% : 30%); 5) (60% : 40%) and 6) (50% : 50%).Each treatments was repeated 3 times to obtain 18 units, the datas were analyzed by analysis ofvariance. If there were any effect of the treatment, the analysis followed by Duncan's Multiple RangeTest. The results showed the comparisons of wheat with purple sweet potato a very significant effecton the moisture content, fat content, protein content, ash content, carbohydrate content, anthocyanincontent, colour, flavor, taste, texture, and overall acceptance . Comparison of wheat with purple sweetpotato at a rate comparisons of wheat 50% and purple sweet potato 50% produce the bestcharacteristics with moisture content 41.181%, ash content 0.008%, protein content 10.220%, fatcontent 7.276%, carbohydrate content 41.314%, anthocyanin content 2.417 mg / 100g, colour :purple, flavour : rather like, taste : like, texture : soft and overall accepted : like.]]>
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