PENGARUH PROPORSI TEPUNG UBI JALAR (Ipomoea batatas L.) DAN TEPUNG KETANTERHADAP SIFAT FISIKO-KIMIA DAN SIFAT ORGANOLEPTIK WINGKO

Sweet potato production in East Java Province in 2015 is recorded at 350,516 tons from a harvest area of 12,782 ha (BPS 2015). So far the people consume sweet potatoes only to be steamed and made into chips. The purpose of this study was to determine the effect of sweet potato varieties and the addition of sweet potato flour to the physicochemical and organoleptic qualities of wingko. This research was conducted using the nested method with 2 factors. The first factor that becomes a nest is sweet potato flour varieties (white sweet potato, orange sweet potato, and purple sweet potato). Factor 2 is the proportion of sticky rice flour and sweet potato flour (3: 1, 1: 1 and 1: 3) were nested in sweet potato flour varieties. In addition, comparison was made with control (100% sticky rice flour). Data analysis used Anova and DMRT (Duncan's multiple range test), while organoleptic testing used qualitative descriptive (questionnaire) analysis of hedonic methods. The results showed that wingko from white sweet potato flour was preferred by panelists because it had a good taste and a high level of preference.Based on the results of K1P1 treatment (75% glutinous rice flour: 25% sweet potato flour) is the best treatment based on the parameters highlighted, namely organoleptic taste. Based on the T test, wingko from sweet potato flour has almost the same physicochemical and organoleptic properties with wingko on the market