KAJIAN PEMBUATAN KUE BARUASA SUBSTITUSI TEPUNG BERAS MERAH WAKAWONDU (Oryza nivara) VARIETAS WAKAWONDU DAN PASTA UBI JALAR UNGU (Ipomoea batatas L.) TERHADAP PENILAIAN ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN
Abstract:This study aimed to determine the effect of Wakawondu red rice flour and purple sweet potato paste substitution on the organoleptic assessment of Baruasa cookies. This study used a completely randomized design (CRD) with various formulation treatments, namely P0 (100% Wakawondu red rice flour), P1 (90% Wakawondu red rice flour: 10% purple sweet potato paste), P2 (80% Wakawondu red rice flour: 20% purple sweet potato paste), and P3 (70% Wakawondu red rice flour: 30% purple sweet potato paste). Research data wer… Show more
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