PEMANFAATAN TEPUNG UBI UNGU SEBAGAI SUBSTITUSI TEPUNG BERAS UNTUK PEMBUATAN KUE KEMBANG GOYANG

The sweet purple cassava (Ipomoea batatas L. Poir) is a kind of beet of which are having superiority, one of the superiority is anthocyanin pigment which function is for anti-cancer, Antibacterial protection against liver damage, hearts disease and stroke. It contains vitamins A, B, C, and also substances of iron and calcium. The sweet purple cassava flour has a good potential to be one product of flour because of the economical value. The womb nutrients sweet purple cassava is quite high with the complete composition comparing with rice and flour. The sweet purple cassava flour is the main ingredient to make Kembang Goyang Cookies that is one of the traditional cookies of Betawi (Jakarta), which shape is like a calyx or flower. The purpose of this research is to find out the favorite of Betawi people and the sensory quality (color, aroma, texture, and taste) that is produced by Kembang Goyang Cookies contains sweet purple cassava flour. The processing of this research has been done from April to June 2018. The main ingredient of the cookies is the sweet purple cassava flour, rice flour, sugar, eggs, coconut milk, and salt. The making of Kembang Goyang Cookies with sweet purple cassava flour 0%, (control), 25%, 50%, and 75%. The experience design of this research is the complete random design. The statistic analysis used ANOVA (Analysis of variance) with the percentage component is 5% or 0,05 and continuing by Ducan. The research result of test fondness, and test quality, it can be calculated that Kembang Goyang Cookies with the substance of sweet purple cassava flour that likely the most is 75% sweet purple cassava flour. The quality of Kembang Goyang Cookies has shown the significant differences from each selected sample can be seen from the indicator of color, aroma, texture, and taste.