Pengaruh Perbandingan Tepung Terigu dan Tepung Ubi Jalar Oranye Termodifikasi terhadap Mutu Flake

Abstract

This research was done to identify the most suitable variation of modified orange sweet potato flour for producing flakes, and to assess how varying the proportion of wheat flour to modified orange sweet potato flour affects the parameters measured in the flakes. This study was carried out utilizing a non-factorial complete randomized design method consisting of two stages. The first stage involved selecting modified orange sweet potato flour (annealing, acetic acid, BIMO-CF, instant yeast) using the De-Garmo method. Subsequently, flakes were produced using different ratios of wheat flour and modified orange sweet potato flour: F1 (100:0), F2 (75:25), F3 (50:50), F4 (25:75), and F5 (0:100). The characteristics evaluated in the flakes made from varying ratios of wheat flour and modified orange sweet potato flour included water content, protein content, fat content, ash content, crude fiber content, carbohydrate content, color analysis, hedonic sensory evaluation (including color, aroma, taste, and texture), and descriptive sensory analysis (including color, aroma, taste, and texture). The proportion of wheat flour and modified orange sweet potato flour gave a significantly highly effect (P>0.01) on the parameters of moisture content, protein content, carbohydrate content, color test, color descriptive organoleptic, aroma descriptive organoleptic, taste descriptive organoleptic, and texture descriptive organoleptic. Based on these parameters, the flake with the best results was the F4 formulation, which used a ratio of 25% wheat flour to 75% modified orange sweet potato flour. This formulation had a moisture content of 4.1174%, protein content of 2.2778%, ash content of 1.7035%, fat content of 20.1316%, crude fiber content of 3.1537%, and carbohydrate content of 71.6183%. The color test showed an oHue of 87.6828 (yellowish red), with descriptive organoleptic scores of 5.1690 for color (pale brown), 5.1905 for aroma (sweet potato aroma), 5.7429 for taste (sweet), and 5.2643 for texture (crispy).