Khaliya Onomiyea: Jurnal Abdimas Nusantara
Vol. 1 No. 1 (2023): Juni

Substitution of Boiled Purple Sweet Potato in Making Purple Doughnut

Hengki Wijaya (Sekolah Tinggi Filsafat Theologia Jaffray)
Jeffly Ramsaleh (Sekolah Tinggi Filsafat Theologia Jaffray Makassar)
Griselda Prisilia Patandi (Sekolah Tinggi Filsafat Theologia Jaffray Makassar)

Article Info

Publish Date
29 Jun 2023

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.

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Journal Info
Khaliya Onomiyea: Jurnal Abdimas Nusantara
Website

Abbrev

khaliya

Publisher

Sekolah Tinggi Teologi Levinus Rumaseb Sentani

Subject

Religion Agriculture, Biological Sciences & Forestry Humanities Environmental Science Other

Description

Khaliyah Onomiyea: Jurnal Abdimas Nusantara (e-ISSN: 3024-8108) menerima artikel bidang pengabdian masyarakat khususnya penerapan ilmu pengetahuan dan teknologi berupa implementasi, penyuluhan dan sosialisasi konsep, model/prototipe, dan alat yang merupakan hasil pelaksanaan kegiatan pengabdian ...