Study The Effect Of Sweet Potato Paste As A Substitute Ingredient In Steamed Brownies

Abstract

Brownies with the addition of sweet potato paste are a diversification food and to reduce the use of wheat flour. The purpose of this study was to determine the effect of adding sweet potato paste on the characteristics of steamed brownies. The sweet potatoes used are local sweet potatoes from Bangka Belitung, then the sweet potatoes made into paste as a substitute for making brownies. The substitution level were 0%, 20%, 30%,40%, and 50%. The results showed that the substitution 50% had a significant effect on the moisture content (37.70%) and ash content (1.32%). Based on the panelists’ assessment, the highest value on the parameters of taste (4.38), color (4.42), aroma (4.45) preferred the addition of 50% sweet potato paste. Meanwhile, in the texture parameter, the panelists preferred brownies without the addition of sweet potato paste, which was 4.79.