Pengaruh Metode Pengecilan Ukuran dan Lama Proses Pemanasan terhadap Karakteristik Fisik dan Kimia Puree Ubi Jalar Ungu Varietas Ayamurasaki

Abstract

Processing of Ayamurasaki purple sweet potato into a puree is one of the alternatives for food diversification. This study's goal is to determine the impact of the size reduction method and the time of heating process on the physical and chemical characteristics of Ayamurasaki purple sweet potato puree. This study used a factorial completely randomized design (CRD) method with two factors, namely size reduction (2 x 2 cm, 2 x 2 x 6 cm, 1 cm) and heating time (10 minutes, 20 minutes and 30 minutes). The parameters tested included color, moisture content, ash content, fat, protein, carbohydrate, crude fiber, starch, anthocyanin content, total sugar and than the best treatment test, was total dietary fiber content. In this study, the results showed that size reduction had color, moisture content, ash, fat, protein, carbohydrate, starch, anthocyanin, and total sugar all showed a highly significant difference, while crude fiber content showed a significant difference. The amount of time the food was heated for significantly changed the color, as well as the amounts of water, ash, fat, protein, carbohydrates, crude fiber, starch, anthocyanins, and total sugar. Protein, starch, anthocyanin, and total sugar content were significantly impacted by the interaction of size reduction and time heating, but color, water, ash, fat, carbohydrate, and crude fiber content were not significantly impacted. The best treatment was that with the size reduction of 2 x 2 x 6 cm and a heating time of 10 minutes produced a total dietary fiber content of 6.17 grams in Ayamurasaki purple sweet potato puree