Pengaruh Perbandingan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) dan Terigu terhadap Karakteristik Cilok

The purpose of this study was to find the effect purple sweet potato flour (Ipomoea batatas L.) and wheat ratio produce cilok with best characteristics. This used a Completely Randomized Design 5 levels ratio, namely 0%:100%, 10%:90%, 20%:80%, 30%:70%, 40%:60%. treatment repeated 3 times obtain 15 experimental units. Parameters observed were water content, ash protein fat carbohydrate crude fiber antioxidant activity, hedonic test for color, aroma, texture, taste, overall acceptance scoring texture taste. data analyzed by analysis variance if had significant effect, it followed Duncan Multiple Range Test (DMRT). result showed that on color (color taste). 40% 60% produced characteristics content 48.44%, 1.4%, 2.85%, 1.02%, 46.3%, 3.81%, 74.41% also sensory dark slightly liked, aroma chewy taste like liked.