Pengaruh Suhu Blanching dan Suhu Pengeringan terhadap Mutu Fisik, Kimia dan Fungsional Tepung Ubi Jalar Ungu (Ipomea batatas L)

Abstract

The purpose of this research was to find the effect of blanching temperature and drying temperature on physical, chemical, and functional of purple flesh sweet potato flour. This research was using randomized design with two factors, namely the blanching temperature (B): (blanching temperature of 60 oC, 70 oC , 80 oC and 90 oC ) and the drying temperature (P): (50 oC, 55 oC, 60 oC, 65 oC). The parameters analyzed were color values of L*, a* and b*, bulk density, organoleptic test of color and aroma, browning index, moisture content, antocianin, water and oil absorption, swelling power, solubility, and baking expansion. The results showed that blanching temperature had significant effect on the browning index and had highly significant effect on the moisture content, antocianin and water absorption and had no significant effect on the bulk density, organoleptic test of color and aroma, oil absorption, swelling power, solubility, and baking expansion. The temperature of drying gave significant effect on the oil absorption, had no significant effect on the value of the color, bulk density, organoleptic test of color and aroma, browning index, moisture content, water and oil absorption, swelling power, solubility, and baking expansion. The interaction between the two factors had highly significant effect on moisture content and had no significant effect on the value of the color, bulk density, organoleptic test of color and aroma, browning index, water and oil absorption, swelling power, solubility, and baking expansion. The flour with the best treatment was using blanching temperature of 90°C and drying temperature of 60 °C. The flour with the best treatment had significant effect (P<0,05) on color value of hue, organoleptic test of aroma, total sugar, reducting sugar and solubility more higher than control.