| dc.description.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. | en_US |
