Pengaruh Substitusi Parsial Tepung Beras dengan Tepung Ubi Jalar Cilembu (Ipomea batatas (L). Lam Cv. Cilembu) terhadap Karakteristik Kue Apem Kukus

Apem is a traditional Indonesian food known to the public as snack made from rice flour. This study aimed determine effect of partial substitution flour with cilembu sweet potato on characteristics apem cake and know best produce cake. The design used in this was completely randomized treatment which consists 6 levels such as: 0%:100%, 10%:90%, 20%:80%, 30%:70%, 40%:60%, 50%:50%. repeated 3 times obtain 18 units experiment. data were analyzed by variance if affected variable significantly, then continued Duncan Multiple Range Test (DMRT). result showed that had significant content moisture, ash, protein, fat, carbohydrate, crude fiber, swelling power, criteria hedonic color, aroma, taste, overall acceptance skor texture taste. 50% produced moisture 29.12%, ash 0.51%, fat 3.13%, protein 2.85%, carbohydrate 64.43%, fiber 6.29%, power 55.30%, score color yellow, strong scented, soft texture, taste liked.