AGROMIX (Sep 2018)

PENGARUH LAMA BLANCHING UAP TERHADAP KANDUNGAN KADAR β-KAROTEN, KADAR AIR, DAYA SERAP AIR, DENSITAS KAMBA DAN RENDEMEN TEPUNG UBI JALAR KUNING (Ipomea batatas L.)

  • Rika Wahyu Damayanti,
  • I Komang Suwita

DOI
https://doi.org/10.35891/agx.v9i2.1424
Journal volume & issue
Vol. 9, no. 2
pp. 99 – 110

Abstract

Read online

This study aims to determine the effect of the old steam blanching method on the content of β-carotene content, moisture content, absorbency, cage density and yield of yellow sweet potato flour (Ipomeabatatasl.). The yellow sweet potato processing technique with long steam blanching has a significant effect on β-carotene content, moisture content, water absorption, kamba density and yield. The highest β-carotene content was found in the 20-minute blaching treatment (1.1695 µg / g), the highest water content of yellow sweet potato flour was found at the treatment level without blanching for 20 minutes (9.66%), water absorption of sweet potato flour the highest yellow was found at the level of blanching treatment with a time of 20 minutes (2.90 g). The highest yield o. This study aims to determine the effect of the old steam blanching method on the content of β-carotene content, moisture content, absorbency, cage density and yield of yellow sweet potato flour (Ipomeabatatasl.). The yellow sweet potato processing technique with long steam blanching has a significant effect on β-carotene content, moisture content, water absorption, kamba density and yield. The highest β-carotene content was found in the 20-minute blaching treatment (1.1695 µg / g), the highest water content of yellow sweet potato flour was found at the treatment level without blanching for 20 minutes (9.66%), water absorption of sweet potato flour the highest yellow was found at the level of blanching treatment with a time of 20 minutes (2.90 g). The highest yield o

Keywords