Metode Pembuatan Tepung Ubi Jalar Kuning (Ipomea Batatas L. Var. Beni Azuma) Termodifikasi dan Aplikasinya pada Pembuatan Food Bar

Abstract

This study was aimsed to obtain a modification method that produced the best physicochemical characteristics of modified yellow sweet potato flour and to determine the effect of the ratio of wheat flour to modified sweet potato flour and its effect on the characteristics and quality of food bars. This study used a nonfactorial completed randomized design method, namely making modified yellow sweet potato flour (annealing, acetic acid, bimo-cf and instant yeast) and making food bars (100:0, 75:25, 50:50, 25:75 and 0:100). The parameters observed were moisture content, ash content, fat content, carbohydrate content, crude fiber, baking expansion, camba density, dsa, dsm, specific volume, hedonic taste, hedonic aroma, hedonic texture, hedonic color and betacarotene. The results showed that the modification gave a highly significantly effect (P<0,01) on ash content, carbohydrate content, crude fiber, color indeks (oHue), liquid density, pH, baking expansion, color hedonics, aroma hedonics and texture hedonic, the effect was significantly (P<0,05) on protein content. Substitution of wheat flour with modified yellow sweet potato flour differed significantly (P<0,01) in ash content, protein content, crude fiber content, carbohydrate content, color indeks, hedonic taste, hedonic aroma, hedonic texture, hedonic color and hedonic general acceptance. The best treatment determined by the De Garmo method (1984) was obtained in the K3 treatment (Bimo Cf) as the best modified method. The treatment of wheat substitution with modified yellow sweet potato flour was obtained in P4 (25:75) for food making. The best flour and food bars were tested for beta carotene content resulting in 24,58 μg/g and 0,92 μg/g.