EFFECT OF SUBSTITUTION OF PACET PURPLE SWEET POTATO PASTE ON THE ORGANOLEPTIC PROPERTIES OF CAKE, COOKIES, AND BREAD

Abstract

The production and productivity of sweet potatoes in Indonesia continues to increase from year to year, but
their use and consumption is still very limited. Mojokerto is the largest sweet potato producer city in East Java
Province; Pacet District is one of the centers of purple sweet potato production. Frozen pasta is an intermediate
product so sweet potatoes can be stored for a longer time. The research aimed 1) to determine the effect of
substitution of purple sweet potato paste on organoleptic quality of cake, cookies, bread which includes color,
aroma, taste, texture, and level of preference. 2) to know the criteria for cake, cookies, bread with the
substitution of the best purple sweet potato paste, based on the level of preference. This research was classified
as experimental research, with 3 treatments of the substitution rate of purple sweet potato paste, which are cake
products with 60% (X1), 70% (X2), and 80% (X3); cookies with 40% (X1), 50% (X2), 60% (X3); bread with
10% (X1), 20% (X2), 30% (X3). Data collection used the observation method through organoleptic tests.
Samples were assessed by 25 trained panelists. Organoleptic test data were analyzed by a single ANOVA test.
The effect of the best treatment is known through the most chosen products by the panelists based on their
level of preference. The results were: 1) the substitution of purple sweet potato paste had an effect on the
organoleptic quality of cake including color and texture, but did not have a significant effect on aroma, taste
and level of preference. The most preferred product of the panelists, which was X2, had organoleptic properties
of having quite purple color, the aroma of purple sweet potato, the taste of purple sweet potato, smooth and
hollow texture; 2) The substitution of purple sweet potato paste had an effect on the organoleptic quality of
cookies including aroma, taste, texture and level of preference, but did not have a significant effect on color.
The most preferred product of the panelists, which was X1 had the organoleptic properties of having purplish
brown color, quite similar aroma to purple sweet potato, similar taste to the purple sweet potato, and smooth
and crunchy texture. 3) The substitution of purple sweet potato paste had an effect on the organoleptic quality
of bread including color, taste, and level of preference, but did not have a significant effect on aroma and
texture. The most preferred product of panelists, which was X3, had organoleptic properties of having quite
purple in color, quite similar aroma to purple sweet potato, similar taste to the purple sweet potato, and texture
that was quite smooth and quite porous.