Karakteristik Kimia Tepung Dari 3 Varietas Ubi Jalar Oranye

Abstract

Orange sweet potato is one of the most widely cultivated agricultural products in North Sumatra. Orange sweet potato has 3 varieties, namely Beta 1, Beta 2, and Beta 3. The use of orange sweet potato is still simple, so an innovation is to make them into flour. The purpose of this study was to evaluate the chemical characteristics of the flour of 3 varieties of orange sweet potato. This study used varieties of Beta 1, Beta 2, and Beta 3 with the nonfactorial Randomized Block Design (RBD) method. The results showed that the chemical characteristics of the flour of the 3 varieties of orange sweet potato were significantly different (P0.05) on several test parameters, namely moisture content and fat content and the Fourier-transform infrared (FT-IR) spectrum test which showed that the flour from the 3 varieties of orange sweet potato has the same functional groups with different frequency regions.