UJI KESUKAAN TERHADAP KUALITAS KUE PUTU AYU DENGAN SUBTITUSI TEPUNG UBI JALAR KUNING

Abstract

The purpose of this study was to determine the quality of putu ayu cake with the substitution of yellow sweet potato flour on the quality of putu ayu cake which included aspects of aroma, taste, texture and taste. The research process was carried out using organoleptic tests or taste tests. Each portion of putu ayu cake with the substitution of yellow sweet potato flour with% different is tasted and then by the panelists. The study used the experimental method. Each putu ayu cake sample with a percentage of 25% substitution (code B), 50% (code C) and 75% (code D) yellow sweet potato flour was tested on 20 panelists. The instrument used in this study was a hedonic scale test with 5 preference levels. The final analysis of this study concluded, that putu ayu cake with the substitution of yellow sweet potato flour was quite favored by the panelists, and putu ayu cake that approached putu ayu cake in general was kue putu ayu with the addition of a sample of yellow sweet potato flour B with 25% flour substitution Yellow sweet potato is obtained from panelist preferences