<![CDATA[ABSTRACT This study aimed to investigate the effect of substitution of purple sweet potato starch on the organoleptic characteristics andnutritional value of bagea cake. This research used Completely Randomized Design (CRD) with one factor (variationconcentration of purple sweet potato) of 10%, 20%, 30%, 40%. Organoleptic analysis including color, aroma, texture andtaste was carried out in this study. Nutritional content analysis including water content, ash, fat, protein and carbohydratewas also done. The results showed that the substitution treatment of purple sweet potato starch had a very significant effecton organoleptic color, aroma, taste and texture. The substitution treatment of purple sweet potato flour of 20% was the mostpreferred treatment of panelists with the score of favorite assessment on the color, aroma, texture and taste of 3.78 (ratherlike), 4.02 (like), 3.63 (rather like) and 3.83 (rather like). Nutritional content including water content, ash, fat, protein andcarbohydrate were 7.87%, 2.61%, 23.78%, 5.16% and 60.55%, respectively. Bagea cake with purple sweet potato floursubstitution had nutritional value according to standard and had a good enough acceptance and was favored by panelists. Keywords: Bagea cake, sago flour, purple sweet potato flour. ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung ubi jalar ungu terhadap karakteristik organoleptik dannilai gizi kue bagea. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu konsentrasitepung ubi jalar ungu (10%, 20%, 30%, 40%). Analisis organoleptik meliputi warna, aroma, tekstur dan rasa telah dilakukanpada penelitian ini. Analisis kandungan gizi meliputi kadar air, abu, lemak, protein dan karbohidrat juga telah dilakukanpada penelitian ini. Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung ubi jalar ungu berpengaruh sangatnyata terhadap organoleptik warna, aroma, rasa dan tekstur. Perlakuan substitusi tepung ubi jalar ungu 20% merupakanperlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturutturutsebesar 3.78 (agak suka), 4.02 (suka), 3.63 ( agak suka) dan 3.83 (agak suka). Analisis kandungan gizi meliputikadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 7.87%, 2.61%, 23.78%, 5.16% dan 60.55%. Kuebagea dengan substitusi tepung ubi jalar ungu memiliki nilai gizi sesuai standar dan memiliki daya terima yang cukup baikserta disukai oleh panelis. Kata kunci: Kue bagea, tepung sagu, ubi jalar ungu.]]>
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