PEMANFAATAN TEPUNG UBI JALAR UNGU DAN TEPUNG KULIT ARI KACANG KEDELAI DALAM PEMBUATAN FLAKES
Abstract: The purpose of this
study was to determine and obtain the optimal ratio between the purple sweet
potato flour and soybean epidermis flour for making flakes. This study used a
Completely Randomized Design (CRD) with 6 treatments and 3 replications
followed by DNMRT test at 5% level. The treatments in this study were F0
(purple sweet potato flour 100%), F1 (purple sweet potato flour and soybean
epidermis flour 90:10), F2 (purple sweet potato flour and soybean epidermis
flour 80:20), F3 (purple sweet potato flour and soybean epidermis flour 70:30),
F4 (purple sweet potato flour and soybean epidermis flour 60:40), and F5
(purple sweet potato flour and soybean epidermis flour 50:50). Results of
analysis of variance show that the ratio ratio of purple sweet potato flour and
soybean epidermis flour significant by affected the moisture, fat, protein and
crude fiber contents, as well as test sensory descriptive and hedonic
attributes of taste, aroma and color, but did not significantly influence the
texture of descriptive sensory and hedonic test. The best treatment in this
study was F3 (purple sweet potato flour and soybean epidermis flour 70:30) with
moisture 5,91%, fat 2,09%, protein 5,84%, crude fiber 7,22% and time for
crispness in milk 143 seconds. Descriptive sensory test was a little taste of
sweet potato, a bit scented sweet potato, purple-brown and slightly crunchy
texture, whereas the sensory test by hedonic on taste, aroma, color and texture
were somewhat liked by panelists.
Penulis: Astaria Pehulisa,
Usman Pato, Evy Rossi
Kode Jurnal: jppertaniandd160132
