ASSALAMUALAIKUM WR.

WB

Asri Hairani (16733075)

Renanda Refriza Putri ( 16733088)
Substitution Of Purple Sweet Potato Flour (Ipomoae
Batatas L.) In Burger Bread Making
 Purple sweet Potato

Purple sweet potato is a source of non-rice carbohydrates,

which contain B-Carotene, energy, vitamin C, niacin,
riboflavin, thiamin, and minerals.
Purple pigment in purple sweet potato is useful as an
antioxidant, the more concentrated the color of sweet potatoes,
the more concentrated B-carotene in sweet potatoes
 PURPLE SWEET POTATO FLOUR

 The use of purple sweet potato flour can facilitate the use of
substitutions in making burger bread and increase the selling
value of purple sweet potato
PURPOSE AND FORMULATION OF THE PROBLEM

• Purpose
Substitution of purple sweet potato flour in making
burger bread products aims to find the right formulation,
and the use of purple sweet potato flour that is expected
to be like and accepted.
• Formulation of the problem
how the right formulation in burger making bread
substitutes purple sweet potato flour.
 Tools and Material

Material:
Tools:
1. High protein flour
1. Baking pans
2. Yams (ready to use)
2. Ovens 3. Granulated sugar
3. Mixer 4. Yeast
4. Bowls 5. Bread improver
5. Scales 6. Ice water
6. Plastics 7. White butter
7. Scissors 8. Eggs
8. Spatulas 9. Salt
9. Bread knives 10. Milk powder
 EXPERIMENTAL DESIGN

 In the process of making burger bread using a randomized

block design (RBD) with three replications, each treatment ie
using 10%, 20%, 30%, and 40% sweet potato flour
 PROCEDURE
Mixing

Fermentation 1

Weighing

Formation and pressing

Fermentation II

roasting

Bread
 Experimental treatment

ingredients comparators P1 P2 P3 P4

Hight protein flour 100% 90% 80% 70% 60%

Purple sweet potato 0% 10% 20% 30% 40%

flour
 Analysis

• Vitamin C test
Vitamin C levels in purple sweet potato were formulated
using the iodine titration method

• Organoleptic characteristics
Organoleptic testing was carried out by means of hedonic
quality tests as many as 25 panelists were asked to provide an
assessment of the quality attributes of saveral parameters,
including texture, aroma, taste, and overal acceptane
Wassalamualaikum Wr. Wb