Karakteristik Kimia Pati dari 3 Varietas Ubi Jalar Oranye

Abstract

Due to their high carbohydrate content, orange sweet potatoes are a popular substitute for traditional staple foods. New orange sweet potato types are beginning to emerge; they include the beta 1, beta 2, and beta 3 variants. The purpose of this study is to characterize the chemical properties of three different orange sweet potato types' starch. Beta 1 (B1), beta 2 (B2), and beta 3 (B3) orange sweet potato cultivars were employed as a single treatment in this completely randomized design, or non-factorial RAL, study. The following parameters are examined: degree of polymerization (DP), water content, ash content, fat content, protein content, carbohydrate content (by difference), reducing sugar content, total sugar, dextrose equivalent (DE), and starch content. The results showed that the orange sweet potato variety had highly significant effect (P<0,01) on moisture content, ash content, fat content, carbohydrate content, crude fiber content, total sugar, reducing sugar content, dextrose equivalent, degree of polymerization, starch content, amylose content, beta-carotene content, total phenolics and antioxidant activity; significant effect (P<0,05) on amylopectin content. But, there was also those that had no significant effect (P>0,05), namely protein content.