KARAKTERISTIK PROKSIMAT DAN ORGANOLEPTIK UBI JALAR MERAH (IPOMEA BATATAS (L.) LAM.) PADA BERBAGAI PROSES PEMASAKAN
ABSTRACT: Sweet potato (Ipomea
batatas (L.) Lam.) is one of functional foods that can maintain and improve
human health. Due to the very hard texture of red sweet potato, it cannot be
consumed directly. Therefore, it requires various cooking methods in order to
be more suitable for consumption. This study aimed at determining effects of
various cooking methods on the proximate and sensory properties of red sweet
potato. The research covers various cooking methods of red sweet potato through
boiling, frying, baking, steaming, and one treatment without cooking process
(fresh) which was used as a control. The results show that various cooking
methods affect almost all testing parameters significantly, except for ash
content. Baked red sweet potato has the lowest moisture content (38,75%) and
the highest sugar value as sucrose (17,17%). Sensory properties test results
show that the most preferred red sweet potato is fried red sweet potato.
Penulis: Dwi Febriantini, Ade
Heri Mulyati, Diana Widiastuti
Kode Jurnal: jppertaniandd160114