PENGARUH PERBANDINGAN UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki ) DAN TERIGU TERHADAP KARAKTERISTIK KUE PIA

ABSTRACT This study aims to determine the effect of the comparison of purple sweet potato and wheat on characteristics of Pia cake and to determine the right ratio of purple sweet potato and wheat to produce Pia cake with the best characteristics. The experimental design used was completely randomized design (CRD) by treatment with purple sweet potato in a row as follows: 15%, 20%, 25%, 30%. Each treatment was repeated four times to obtain 16 experimental units. The results showed that the treatment comparison purple sweet potato and wheat effect on water content, protein content, fat content, and carbohydrate content and the sensory properties of pia cake (color, flavor, texture, and overall acceptance). However, no significant effect found on ash content, aroma and flavor. The best characteristic of pia cake was obtained on treatment with purple sweet potato ratio of 25% and wheat 75% with 23.12% moisture content, ash content of 0.77%, 8.09% protein content, fat content 8.78%, 58.80% carbohydrate levels and levels of 0.51% anthocyanins. For sensory properties, color 5.8 (like), the aroma of 5.2 (rather like), flavor 5.6 (like), the texture of 6.05 (like) and the overall acceptance of 6,55 (really like).