Karakteristik Fungsional dan Reologi Pati dari 3 Varietas Ubi Jalar Oranye

Abstract

This research was conducted to determine the effect of different varieties of orange sweet potato on the functional and rheological characteristics of orange sweet potato starch. This research used a non-factorial randomized completely design using a single treatment in the form of orange sweet potato varieties consisting of 3 varieties (B1 = Beta 1, B2 = Beta 2, and B3 = Beta 3). The research results showed that different varieties of orange sweet potato had very significant effect (P<0,01) on the functional characteristics of starch on water absorption, oil absorption, swelling power, solubility, baking expansion and emulsion properties. Different varieties also had a very significantly different effect (P<0,01) on the rheological characteristics of orange sweet potato starch in peak viscosity, trough viscosity, breakdown viscosity, setback viscosity, final viscosity, and pasting temperature.