Pengaruh Perbandingan Tepung Ubi Jalar Ungu Termodifikasi (Ipomoea batatas L. var. Ayamurasaki) dengan Tepung Beras Putih (Oryza sativa) serta Suhu Pemanggangan terhadap Karakteristik Mutu Flakes

Abstract

This study was conducted to analyze the effect of the ratio of modified purple sweet potato flour to white rice flour and baking temperature on the quality characteristics of flakes. This study used a completely randomized design (CRD) Factorial 2 factors, namely the ratio of modified purple sweet potato flour to white rice flour (T): (100:0, 90:10, 80:20, 70:30, 60:40) and baking temperature (S): (120℃, 130℃, 140℃). The parameters analyzed included moisture content, ash content, fat content, protein content, crude fiber content, carbohydrate content, descriptive organoleptic properties (color, aroma, taste, and texture), and general acceptance. The results showed that the ratio of modified purple sweet potato flour and white rice flour gave a highly significant effect on moisture content, protein content, crude fiber content, carbohydrate content, descriptive organoleptic (color, aroma, taste, and texture), and general acceptance. Baking temperature gave a highly significant effect moisture content, protein content, crude fiber content, carbohydrate content, descriptive organoleptic (color and texture). The interaction between the two factors gave a highly significant effect on moisture content, crude fiber content, descriptive organoleptic (color and texture), and a non-significant effect on ash content, fat content, protein content, carbohydrate content, descriptive organoleptic (aroma and taste), and general acceptance. The best treatment was found in T2S3 treatment, which was the ratio of modified purple sweet potato flour 90% white rice flour to 10% and baking temperature of 140℃ with a moisture content of 2.7138%, ash content of 1.1919%, fat content of 10.0536%, protein content of 2.4042%, fiber content of 2.9548%, carbohydrate content of 80.6817%, antioxidant activity IC50 of 139.412 ppm, and total anthocyanin content of 201.4755 mg/L.