Karakteristik Fisik dan Mikrostruktural Tepung Dari 3 Varietas Ubi Jalar Oranye

Abstract

This research was conducted to determine the effect of variety on the characteristics of orange sweet potato flour. The research was conducted in two stages. First stage was the manufacture of orange sweet potato flour from varieties beta 1, beta 2, and beta 3. Then the second stage was to analyze the characteristics of orange sweet potato flour. This research was conducted at the Rumah Tepung and the Laboratory Food Technology Department, Faculty of Agriculture Universitas Sumatera Utara, Medan. This study used a non factorial Randomized Block Design method with different varieties of orange sweet potato, namely varieties beta 1, beta 2, and beta 3. Parameters analyzed were color index (°hue), bulk density, real density, tapped density, porosity, flowability flour, the clarity of the paste, and microstructural. The results showed that the orange sweet potato variety had a highly significant different effect (P<0,01) on color index (°hue), bulk density, real density, tapped density, porosity, and the clarity of the paste. However, the orange sweet potato variety had no significant effect (P<0.05) on the flowability of the flour. The microstructural characteristics of orange sweet potato flour had spherical, polygonal, and round granules