Pengaruh Metode Pengecilan Ukuran dan Lama Proses Pemanasan terhadap Karakteristik Fisik dan Kimia Puree Ubi Jalar Oranye Varietas Beta 1

Abstract

Orange sweet potato variety Beta 1 is one of the agricultural commodities produced in North Sumatra which contains many nutrients and good properties for the body. Utilization of orange sweet potato variety Beta 1 which is made into processed puree can be a form of food diversification. The purpose of this study was to determine the effect of size reduction method and heating time on the physical and chemical characteristics of Beta 1 orange sweet potato puree. The design model used was factorial completely randomized design (CRD) method with two factors. The first factor was size reduction (2 x 2 x 2 cm, 2 x 2 x 6 cm, and Grating) and the second factor was the length of heating process (10 minutes, 20 minutes, and 30 minutes). The results showed that size reduction had a highly significant effect on color, moisture content, fat content, starch content, beta carotene content, total sugar, reducing sugar and had significant effect on ash and crude fiber content. The length of the heating process had a significant effect on the water content, ash content, starch content, beta carotene content, total sugar, reducing sugar and had significant effect on fat content. The interaction between size reduction and heating time had a significant effect on color, water content, starch content, beta carotene content, total sugar and reducing sugar but had a significantly effect on ash content, fat content and crude fiber. In the research conducted, the best treatment was obtained, on P1L3 (2 x 2 x 2 cm size reduction treatment with a heating process of 30 minutes). Orange sweet potato puree variety Beta 1 from the best results was tested for protein, carbohydrate and dietary fiber levels 3.20%, 19.02% and 15.71%, respectively.