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ABSTRACTPurple sweet potato (Ipomoea batatas L.) which has a high carbohydrate source with a low glycemic index can be used as an additional flavor of wafer cookies. This study aimed to determine the effect of purple sweet potato concentrations on the acceptance of wafer cookies tested organoleptically by untrained panelists using scalar line sheets. The parameters measured were the taste of purple sweet potato, sweetness, color, texture, crispness, delicacy, and preferences. The research design used a Completely Randomized Design (CRD) with three treatments of purple sweet potato concentrations (25, 50, and 75 gr) and 30 panelists as replication. Data were analyzed using SAS CRD model Anova and continued with LSD test if the treatment was significant. The parameter mean values were also categorized into five intervals. The results showed that the concentration of 75 gr purple sweet potato had a significant effect on the parameter of crispness with the category of very crunchy and preferences. However, the panelists liked the wafer cookies, both with the purple sweet potato concentrations of 75 gr and 50 gr, which were not significantly different from one to another.Keywords: purple sweet potato, wafer cookies, organoleptic testABSTRAKUbi jalar ungu (Ipomoea batatas L.) yang mempunyai sumber karbohidrat tinggi dengan indeks glikemik rendah dapat digunakan sebagai tambahan cita rasa wafer cookies. Penelitian ini bertujuan mengetahui pengaruh konsentrasi ubi jalar ungu terhadap penerimaan wafer cookies yang diujikan secara organoleptik oleh panelis tidak terlatih dengan menggunakan lembar skalar garis. Parameter yang diukur adalah rasa ubi jalar ungu, rasa manis, warna, tekstur, kerenyahan, kelezatan, dan kesukaan. Desaian penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan konsentrasi ubi jalar ungu (25, 50, dan 75 gr) dan 30 panelis sebagai replikasi. Data dianalisis menggunakan SAS model RAL Anova dan dilanjutkan dengan uji LSD jika perlakuan signifikan. Nilai rata- rata parameter juga dikategorikan menjadi lima interval. Hasil menunjukkan konsentrasi ubi jalar ungu 75 gr berpengaruh signifikan terhadap parameter kerenyahan dengan kategori sangat renyah dan kesukaan. Namun demikian, panelis menyukai wafer cookies baik dengan konsentrasi ubi jalar ungu 75 gr maupun 50 gr yang tidak berbeda nyata satu sama lain.Kata kunci: ubi jalar ungu, wafer cookies, uji organoleptik

Ubi jalar ungu, wafer cookies, uji organoleptik