* Corresponding Author
Karakteristik Kimia, Fisik dan Inderawi Tepung Ubi Jalar Ungu (Ipomoea Batatas Poiret) Dan Produk Olahannya
https://doi.org/10.22146/agritech.9634 Ade Krisna Nindyarani(1*), Sutardi Sutardi(2), Suparmo Suparmo(3)
(1) Jurusan Teknologi Pangan dan Hasil Pertanian Fakultas Teknologi Pertanian Universitas Gadjah Mada Jl. Flora Bulaksumur 55281
(2) Jurusan Teknologi Pangan dan Hasil Pertanian Fakultas Teknologi Pertanian Universitas Gadjah Mada Jl. Flora Bulaksumur 55281
(3) Jurusan Teknologi Pangan dan Hasil Pertanian Fakultas Teknologi Pertanian Universitas Gadjah Mada Jl. Flora Bulaksumur 55281
(*) Corresponding Author
Abstract
The objectives of the research were to determine the chemical and physical characteristics of purple-flesh sweet potato flour as base of suitability for processed foods production, and to determine the acceptability of products by panelists. Cookies and pound cake were made by using purple-flesh sweet potato flour as raw material and using stages of process as follows: dough preparation, molding, shaping and baking. The results showed that purple-flesh sweet potato flour contain moisture 10.92 ± 0.09 % (db), protein 6.44 ± 0.27 % (db), starch 74.57 ± 0.32 % (db), amylose 24.79 ± 0.94 % (db), reducing sugar 3.15 ± 0.30 % (db), and crude fiber 2.40 ± 0.35 % (db). Peak viscosity at 65 oC was 6.17 dPa.s and setback viscosity was similar to the peak viscosity. Starch granules of purple-flesh sweet potato were polygonal with size of 10-25 μm. The cookies made by using mixture of 25 % wheat flour and 75 % purple-flesh sweet potato flour, and pound cake made by using 100 % purple-flesh sweet potato flour were acceptable for panelists.
ABSTRAK
Tujuan penelitian adalah untuk mengetahui karakteristik kimia dan fisik tepung ubi jalar ungu sebagai dasar penentuan kesesuaian untuk pembuatan pangan olahan berbasis tepung ubi jalar ungu serta untuk mengetahui tingkat penerimaan panelis. Tepung ubi jalar ungu diolah menjadi cookies dan pound cake mengikuti tahap penyiapan adonan, pencetakan, dan pemanggangan. Dilakukan uji inderawi cookies dan pound cake melalui uji kesukaan oleh panelis yang meliputi parameter warna, aroma, cita-rasa, tekstur, dan kesukaan keseluruhan serta uji deskriptif. Hasil penelitian menunjukkan bahwa tepung ubi jalar ungu memiliki berturut-turut komponen kadar air 10,92 ± 0,09 % (bk), protein 6,44 ± 0,27 % (bk), pati 74,57 ± 0,32 % (bk), amilosa 24,79 ± 0,94 % (bk), gula reduksi 3,15 ± 0,30 % (bk), dan serat kasar 2,40 ± 0,35 % (bk). Viskositas puncak tepung ubi jalar ungu pada suhu 65 oC sebesar 6,17 dPa.s, dan viskositas baliknya relatif sama dengan viskositas puncak. Granula pati tepung ubi jalar ungu berbentuk poligonal dengan ukuran 10-25 μm. Cookies yang dibuat dari kombinasi antara tepung terigu 25 % dan tepung ubi jalar ungu 75 %, dan pound cake yang dibuat dari tepung ubi jalar ungu 100 % (tanpa tepung terigu) cukup disukai panelis.
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PDF DOI: https://doi.org/10.22146/agritech.9634
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Copyright (c) 2012 Ade Krisna Nindyarani, Sutardi Sutardi, Suparmo Suparmo
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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.