Karakteristik Fisiko-Kimia Tepung Ubi Jalar Ungu dengan Proses Perendaman Menggunakan Asam Sitrat
DOI:
https://doi.org/10.26555/chemica.v6i1.12061Keywords:
Tepung Ubi Jalar Ungu, Fisiko-Kimia, Asam SitratAbstract
A study has been made in making purple sweet potato flour through the hydrolysis process using dilute citric acid. Sweet potatoes cut 3-5 mm, soaked in citric acid in various concentrations for a certain period, washed and drained. Sweet potatoes were then roasted at 70 degrees Celsius for 24 hours and then sieved with a mesh size of 200. The sieve results were analyzed for their physical, physicochemical content and compared with wheat flour. Soaking purple sweet potato using 0.01% citric acid produces purple sweet potato flour which is brightly colored, fine flour, decreasing the ash content with a very slight acid flour odor. The carbohydrate content of sweet potatoes is almost the same as wheat flour, and the fiber content of sweet potatoes is higher.References
Winarno, F.G. 2002. Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama. Jakarta.
Purwanto, B.H. (2012). Interaksiantarbahanterlarut. http://benito.staff.ugm.ac.id. [17 Maret 2012].
Abbasi, N.A., Attiq Akhtar, Azhar Husain and Irfan A.2013. Effect of Anti-Browning Agents On Quality Changes of loquat [Eriobotrya japonica (Thunb.) Lindley] Fruit After Harvest.J. Bot. 45(4): 1391-1396.
Woolfe, J. A., 1999, Sweet Potato : an Untapped Food Resources, Chapman and Hall, New York.
Susilawati dan Medikasari, 2008, Kajian Formulasi Tepung Terigu dan Tepung dari Berbagai Jenis Ubi Jalar Sebagai Bahan Dasar Pembuatan Biskuit Non-Flaky Crackers, Prosiding Seminar Nasional Sains dan Teknologi II 2008, Universitas Lampung, 17-18 November 2008.
Ginting, E., Y. Widodo, S.A. Rahayuningsih, dan M. Jusuf, 2005, Karakteristik Pati Beberapa Varietas Ubi Jalar, Jurnal Tanaman Pangan, Vol. 24(1), http//:puslittan.bogor.net. (29-04-2009).
Kusumawardani, L. S., 2008, Pengaruh pengolahan tepung terhadap sifat fisik kimia serta retensi β-karoten pada ubijalar oranye dan antosianin pada ubijalar ungu, Skripsi S1, Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian Universitas Brawijaya, Malang.
Antarlina, S. S. dan M. Jusuf, 2001, Pengolahan tepung ubi jalar beberapa varietas pada umur panen yang berbeda, Prosiding Seminar Nasional Inovasi Alat dan Mesin Pertanian untuk Agribisnis, Badan Litbang Pertanian-Perteta, Jakarta, p. 227-235.
Richana, N. 2012. Ubi Kayu dan Ubi Jalar. Nuansa. Bandung.
Downloads
Published
Issue
Section
License
Chemica: Jurnal Teknik Kimia allows readers to read, download, copy, distribute, print, search, or link to its articles' full texts and allows readers to use them for any other lawful purpose. The journal allows the author(s) to hold the copyright without restrictions. Finally, the journal allows the author(s) to retain publishing rights without restrictions
- Authors are allowed to archive their submitted articles in an open access repository
- Authors are allowed to archive the final published article in an open access repository with an acknowledgment of its initial publication in this journal
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 Generic License.
Â