Effect of Comparative Flour of Purple Sweet Potato (Ipomea batatas) and Wheat Flour of Nutrition Value on Brownies

Determination of protein, fat and carbohydrates of brownies with variations of purple sweet potato flour comparison with wheat flour. Brownies flour made with variation ratio of purple sweet potato flour with wheat flour that was (80:20), (60; 40), (40:60) and (20:80) with a total weight of 100 grams of flour. The protein content was determined by the Kjeldahl method, fFat content was determined by continuous extraction, carbohydrate content was determined by counting aliquots weight reduction as the results of moisture, ash, protein and fat. The result showed the highest protein content in variation (40:60) which is 7.09% and the lowest (80:20), which is 3.23%. The more purple sweet potato flour added the protein in brownies was increase. The highest fat content in variation (20:80) is 18.60% and the lowest (80:20) and (60: 40), which is 0.63%. The more the flour was added the fat content of the brownies was increase. The highest levels of carbohydrates obtained from the reduction of protein, fat, water and ash. Furthermore, the antioxidant test on purple sweet potato flour which has antioxidants that are very good for consumption which have IC50: 173.14 mg / L.