Metode Pembuatan Tepung Ubi Jalar Ungu (Ipomoea Batatas) Varietas Ayamurasaki Termodifikasi dan Aplikasinya pada Pembuatan Waffle

Abstract

This study was conducted to determine the best method to make modified sweet potato flour and the best combination of wheat flour and modified sweet potato flour. The method that used in this study was non factorial Completely Randomized Design (CRD) with its factor in stage 1 was the method of modification and in stage 2 was ratio of wheat flour with modified sweet potato flour. In stage 1, parameters that analyzed were color, bulk density, water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, water absorption, oil absorption, baking expansion, and organoleptic (color and aroma), TPC (yeast modified and LAB modified), and anthocyanin (best treatment). In stage 2, parameters that analyzed were color, specific volume, water content, ash content, fat content, protein content, carbohydrate content, crude fiber content, and organoleptic (color, aroma, texture, taste, and general acception). The result in stage 1 showed that the difference method of modification had a highly significant (P<0,01) effect on color index, bulk density, protein content, pH, oil absorption, color organoleptic, and aroma organoleptic; had significant (P<0,05) effect on ash content, carbohydrate content, and baking expansion; had no significant (P>0,05) effect on water content, fat content, crude fiber content, and water absorption. The best treatment was determined by De Garmo, dkk. (1984) analysis and obtained in M4 (lactic acid bacteria modification). The best modified flour was then tested for total anthocyanin content and the resulting value was 64,1430 mg/L. The best modified flour will be used in stage 2 as the ingredient. The result in stage 2 showed that the ratio of wheat flour with modified sweet potato flour had a highly significant (P<0,01) effect on color index, bulk density, specific volume, water content, fat content, protein content, carbohydrate content, and organoleptic by hedonic of color, aroma, texture, taste, and general acceptance; had no significant (P>0,05) effect on ash content and crude fiber content. The best treatment was determined by De Garmo, dkk. (1984) analysis and obtained in F3 (50% wheat flour : 50% modified purple sweet potato flour)