Karakteristik Fungsional dan Reologi Tepung Dari 3 Varietas Ubi Jalar Oranye

Abstract

The purpose of this study was to determine the effect of orange sweet potato varieties on the functional characteristics of the flour produced and to determine the advantages of each orange sweet potato variety on the functional characteristics of the flour produced. The research was conducted with a non factorial randomized groups with a single treatment based on the type of orange sweet potato variety (Beta 1, Beta 2, and Beta 3). The results showed that flour produced from 3 varieties of orange sweet potato gave a highly significant different effect (P<0.01) on the functional characteristics of flour in the form of water absorption, oil absorption, swelling power, water solubility, emulsion properties, and baking expansion. The rheological characteristics of flour were significantly different (P<0.01) based on the gelatinization profile of peak viscosity, trough viscosity, breakdown viscosity, setback viscosity, final viscosity, peak time, and gelatinization temperature of flour.