Pengaruh Perlakuan Pendahuluan dan Metode Pengeringan terhadap Karakteristik Fisikokimia dan Fungsional Tepung Ubi Jalar Oranye Varietas Beta 1

Abstract

This study used a completely randomized factorial design with two factors, namely pre-treatment (P) with 4 levels, immersion in sodium metabisulfite, immersion in citric acid, immersion in sodium chloride, and blanching at 60oC. The second factor was the drying method (M) with 2 levels, namely cabinet oven drying and fluidized bed dryer drying with a treatment combination of 4 x 2 = 8 with 3 repetitions to obtain a total of 24 flour samples. The results showed that the pre-treatment had a very significantly different effect on the physicochemical and functional characteristics of the beta 1 variety of orange sweet potato flour. The drying method had a very significantly different effect on the physicochemical and functional characteristics of the beta 1 variety of orange sweet potato flour but had no significant effect on the value of swelling power and viscosity. The interaction between the two factors had a highly significant effect on the values of L*, a*, b*, ohue, kamba density, DSM, swelling power, baking expansion, water content, total sugar, starch content, beta-carotene content, viscosity (trough, breakdown , setback); but had no significant effect on the value of DSA, solubility, viscosity (peak, final). All treatments produce orange sweet potato flour with granules that are round, have a smooth surface, and contain fiber. Pre-treatment with blanching at 60oC and fluidized bed dryer drying produces flour with the best physicochemical and functional characteristics.