| dc.description.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 | en_US |
