Metode Pembuatan Tepung Ubi Jalar Oranye (Ipomoea Batatas) Varietas Beta 1 Termodifikasi dan Aplikasinya pada Pembuatan Brownies Kukus

Abstract

The purpose of this study was to determine the best modified method in making of sweet potato flour and to determine the effect of the ratio of modified sweet potato flour and wheat flour on steamed brownies. This study used a completely randomized non-factorial design which consisted of 2 stages. Stage I (production of modified orange sweet potato flour) using acetic acid, lactic acid bacteria fermentation, annealing, and yeast fermentation and stage II comparison of wheat flour and modified sweet potato flour which consists of 5 levels, namely: B1 = 100% wheat flour , B2= 75%:25%, B3= 50%:50%, B4= 25%:75%, and B5= 100% modified sweet potato flour. The results showed that modified orange sweet potato flour using lactic acid bacteria (LAB) fermentation was the best quality modified orange sweet potato flour, then applied to the making of steamed brownies. Modified wheat flour and sweet potato flour formulations (25%:75%) showed the final results of this study, resulting in the best quality steamed brownies based on moisture content, ash content, fat content, protein content, crude fiber content, and hedonic test (colour, aroma, taste, texture and general acceptance).