The utilization of flour purple sweet potato in layered cake production to support local food diversification

¹ Department of Agriculture, Manokwari Agricultural Polytechnic, SPMA Reremi Street, Manokwari, West Papua, Indonesia
² National Research and Innovation Agency. Jl. Jogja – Wonosari Km 31.5, Kec Playen, Yogyakarta, Indonesia
³ Department of Agricultural Technology, Faculty of Agriculture, Riau University, Pekanbaru Riau, Indonesia

^* Corresponding author: wildan.shalihy@gmail.com

Abstract

Potato sweet is contain a carbohydrate, including a plant that is easy to cultivate and has the potential to be developed as a local food. The West Papua Province is one of the producers, but traditionally, they have been consumed simply by boiling and frying. These consumption methods are less appealing to the younger generation. One effort to increase community interest in consuming purple sweet potatoes is by creating various processed food variants, one of sweet potato layered cake. This study aims to determine a good formulation for making purple sweet potato flour. The determination of the best formulation for making purple sweet potato layered cake is conducted using a non-factorial design with treatments involving the ratio of purple sweet potato flour and wheat flour. There are four treatments with different ratios: F1 (75%:25%), F2 (50%:50%), F3 (25%:75%), and F4 (0%:100%). Purple sweet potato flour can be used as a substitute ingredient in making food products, so that can be used as food diversification weast papua to increase added value of purple sweet potatoes. The results of the analysis showed that the best treatment for making purple sweet potatoes overall was in the F1 treatment (75%:25%). With 75% purple flour and 25% wheat flour.