<![CDATA[The increasing demand for wheat flour in Indonesia, which still relies on wheat imports, has encouraged the use of local food ingredients as alternatives, one of which is purple sweet potato flour (Ipomoea batatas). This study uses purple sweet potato flour to replace wheat flour in nastar production. The method applied is an experimental design with a descriptive quantitative approach. The study aims to determine the effect of purple sweet potato flour on the final nastar product, the manufacturing process, and public acceptance of purple sweet potato nastar characteristics including color, aroma, taste, and texture. Flour formulations used in the experiment were 100%, 80%, and 60% (replacement levels). Data were collected through observation and questionnaires administered to 30 panelists. The collected data were analyzed by calculating total scores and mean values for each characteristic and by conducting ANOVA to determine whether there were significant differences in organoleptic evaluations of color, aroma, taste, texture, and overall acceptance. The results indicate that the color, aroma, taste, and texture of nastar with purple sweet potato flour substitution have potential to be used as an alternative replacement for wheat flour in the production of gluten-free food products.]]>
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