Metode Pembuatan Tepung Ubi Jalar Oranye Termodifikasi Varietas Taiwan dan Aplikasinya pada Pembuatan Muffin

Abstract

This study was aimed to determine the modifications that produce the best physicochemical characteristics of modified sweet potato flour and variations of sweet potato flour and wheat flour formulations on the physicochemical characteristics of high-quality muffins. This research was carried out in two stages: Stage I included the method of modifying sweet potato flour (J) (annealing, yeast fermentation, LAB fermentation, and acetic acid). The parameters analyzed were bulk density, color index (Hue), water absorption, oil absorption, baking expansion, moisture content, ash content, fat content, protein content, carbohydrate content, crude fiber content, pH, hedonic (color and aroma). Stage II included modified wheat flour and sweet potato flour formulations (F): (100:0, 75:25, 50:50, 25:75, and 0:100). The analysis parameters included color index (Hue), specific volume, water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, hedonic (color, aroma, taste, texture, and overall acceptance). The results of the Stage I showed that a modified method for sweet potato flour, with the J3 treatment (LAB fermentation) yielding the best functional, physicochemical, and hedonic characteristics. This treatment was then used for the β-carotene test with resulting value was 20.7654 mg/100 g and applied to muffin making. The results of Stage II showed that the modified wheat flour and sweet potato flour formulation with the F2 treatment (75:25) yielded the best functional, physicochemical, and hedonic characteristics. This treatment was also used for the β-carotene test and the resulting value was 4.4863 mg/100 g.