Substitution of Boiled Purple Sweet Potato in Making Purple Doughnut

Authors

  • Hengki Wijaya Sekolah Tinggi Filsafat Theologia Jaffray https://orcid.org/0000-0001-5063-9273
  • Jeffly Ramsaleh Sekolah Tinggi Filsafat Theologia Jaffray Makassar
  • Griselda Prisilia Patandi Sekolah Tinggi Filsafat Theologia Jaffray Makassar

DOI:

https://doi.org/10.61471/ko-jan.v1i1.9

Keywords:

Boiled, Doughnut, Organoleptic, Purple, Sweet Potato

Abstract

This paper is the outcome of food products from entrepreneurship lessons. This part becomes fascinating because the essential ingredients of doughnuts are made from purple sweet potato, which substitutes wheat flour. Purple sweet potato provides health benefits. The method is qualitative with an organoleptic test approach for purple doughnut products and a SWOT test to evaluate the product before it is marketed. The availability of raw materials is the strength of this doughnut product. The organoleptic test assessment stands out in the doughnut colour and texture category with a preference level of 95.44% and 90.9%, respectively. This innovation produces doughnuts with the preferred purple filling colour.

Author Biography

Hengki Wijaya, Sekolah Tinggi Filsafat Theologia Jaffray

My name is Hengki Wijaya. After graduating from Hasanuddin University in 2004, I continued my study at Sekolah Tinggi Filsafat Theologia Jaffray And finished in 2015 and will be Master of Theology (M.Th). Now I still work at Researching and publishing STFT Jaffray. Currently, I am studying Education science as a significant Model of learning development at Makassar State University was begin 2017 until 2022. Many papers indexed by Scopus https://www.scopus.com/authid/detail.uri?authorId=57220401324 https://www.webofscience.com/wos/author/record/1482813 https://scholar.google.com/citations?hl=en&user=X_SX50MAAAAJ

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Published

29-06-2023

How to Cite

Wijaya, H., Ramsaleh, J., & Patandi, G. P. (2023). Substitution of Boiled Purple Sweet Potato in Making Purple Doughnut. Khaliya Onomiyea: Jurnal Abdimas Nusantara, 1(1), 35–41. https://doi.org/10.61471/ko-jan.v1i1.9

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Articles