Pengaruh Perlakuan Awal (Pre-Treatment) terhadap Karakteristik Fisikokimia dan Fungsional Tepung Ubi Jalar Ungu

Abstract

The purpose of this research was to find the effect of pre-treatment on physicochemical and functional properties of purple flesh sweet potato flour. This research was using completely randomized design with two factors, namely the method of pre-treatment (P): (soaking in 2000 ppm sodium metabisulfite (Na2S2O5), soaking in 2000 ppm sodium chloride (NaCl), soaking in 2000 ppm ascorbic acid and soaking time (L): (10 minutes, 20 minutes, 30 minutes). The parameters that analyzed were the color values, bulk density, organoleptic test of color and aroma, browning index, moisture content, acidity degree, anthocyanin content, water and oil absorption, swelling power, solubility, and baking expansion. The research showed that the pre-treatment had highly significant effect on the value of the color, browning index, acidity degree and had no significant effect on the bulk density, organoleptic test of color and aroma, moisture content, anthocyanin content, water and oil absorption, swelling power, solubility, and baking expansion. The soaking time gave highly significant effect on bulk density, browning index, moisture content and had no significant effect on the value of the color, organoleptic test of color and aroma, acidity degree, anthocyanin content, water and oil absorption, swelling power, solubility, and baking expansion. The interaction between the two factors had highly significant effect on browning index and had no significant effect on the value of the color, bulk density, organoleptic test of color and aroma, moisture content, acidity degree, anthocyanin content, water and oil absorption, swelling power, solubility, and baking expansion. The flour with the best treatment was using pre-treatment of soaking in 2000 ppm sodium metabisulfite (Na2S2O5) and soaking time of 20 minutes. Ash content, protein content, fat content, crude fiber content, starch content, amylose and amylopectin content, total sugar, and reducing sugar of the best flour was analyzed.