significant effect on biscuits aroma and taste hedonic
value, but had no significant effect on biscuits overall
acceptance.
4 CONCLUSIONS
This research concluded that the substitution of wheat
flour with purple sweet potato flour produce a more
attractive color of biscuits, and also have better health
benefits due to the presence of anthocyanin
components and higher fiber content. The best
physicochemical and sensory characteristics of
biscuits from purple sweet potato flour and wheat
flour was produced with the ratio of purple sweet
potato flour and wheat flour of 70:30.
ACKNOWLEDGEMENTS
We wish to thank to Directorate General of Research
Strengthening and Development, Ministry of
Research, Technology and Higher Education
Republic of Indonesia for funding this research
through “Penelitian Terapan “2019” project.
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