Pengaruh Perbandingan Konsentrasi Tepung Ubi Jalar (Ipomoea batatas L.) Varietas Beta 3 dan Pasta Wortel (Daucus carota L.) terhadap Karakteristik Mutu Snack Bar

Abstract

Sweet potato (Ipomea batatas L.), particularly the Beta 3 variety, is a local carbohydrate source rich in beta-carotene. Carrots are also known to be a good source of provitamin A and antioxidants. This study was aimed to determine the effect of varying concentrations of Beta 3 sweet potato flour and the addition of carrot paste on the quality characteristics of snack bars. The research used a Completely Randomized Non Factorial Design in two stages. The first stage involved selecting a modification method for sweet potato flour (annealing, yeast fermentation, lactic acid bacteria fermentation, and acetic acid treatment). The second stage was tested the effect of modified sweet potato flour at different concentrations in snack bar formulations (10%, 20%, 30%, 40%, and 50%). The results showed that sweet potato flour modified with lactic acid bacteria fermentation produced the best characteristics and was used in snack bar production. The concentration of sweet potato flour had a highly significant effect (P<0.01) on moisture content, ash content, beta-carotene levels, color, and texture. The best treatment based on the checklist method was T5, containing 50% sweet potato flour relative to other added ingredients.