KARATERISTIK FISIKOKIMIA BISKUIT FUNGSIONAL DARI UBI JALAR UNGU (Ipomoea batatas) DAN AMPAS KELAPA SANGRAI (Cocos nucifera Lin)

Functional biscuits can be consumed by all people. That's because the functional biscuits of purple sweet potatoes and roasted defatted coconut have health effects on consumers. Purple sweet potato rich in anthocyanins can be anticarcinogenic antihypertensives, and lower blood sugar levels. Fiber-rich of defatted coconut such as cellulose, galactomanan and mannan. The fiber content can lower cholesterol levels in the blood. The purpose of this research are: (i) to know the interaction of purple sweet potato’s treatment with the ratio of purple sweet potato and roasted defatted coconut to the quality of functional biscuit, (ii) to know the effect of treatment on purple sweet potato to the quality of functional biscuit, (iii) to know the comparative influence of sweet potato and roasted defatted coconut to the quality of functionalbiscuits.This research uses 2 factors of randomized block design (RAK) factorial. The first factor is the treatment of purple sweet potatoes. The second factor is the proportion of purple sweet potato with roasted defatted coconut. Analyzed parameter as moisture, ash, protein, fat, fiber, antioxidant activity, anthocyanin, break strenght, color intensity (L, a, b), and organoleptic (taste, texture, favorite). The result of this research shown that there are interactions between the treatment of purple sweet potatoes with proportion purple sweet potatoes and roasted defatted coconut for the quality of functional biscuit. The interaction of the content of ash, antioxidant activity, anthocyanin, break strength, color intensity (L, a, b). Variationof purple sweet potatoes treatment affect on ash content, fiber content,antioxidant activity, anthocyanin, break strength, brigthness reddish, yellowish. The proportion of purple sweet potato dan roasted defatted coconut affect on content of moisture, fat, protein, fiber, antioxidant activity, anthocyanin, break strength, brigthness, and yellowish of functional biscuit