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  • Karakterisasi Tepung Ubi Jalar Var. Shiroyutaka PDF

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    43 views8 pages

    Karakterisasi Tepung Ubi Jalar Var. Shiroyutaka PDF

    Uploaded by

    Beni Hidayat

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
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    Hasil Penelitian Jurnal.Teknol. dan Industri Pangan, Vol. XVIII No, 1 Th. 2007 KARAKTERISAS| TEPUNG UBI JALAR (/pomoea batatas L.) VARIETAS SHIROYUTAKA SERTA KAJIAN POTENSI PENGGUNAANNYA SEBAGAI SUMBER PANGAN KARBOHIDRAT ALTERNATIF {Characterization of Sweet Potato Flour (/pomoea batalas L.) Var. Shiroyutaka and Assesment of Its Potential as Altemative Carbohydrate Source For Food Product] Beni Hidayat °, Adil Basuki Anza ®, dan Sugiyono” + stat Pengejr Program Studi Teknologi Pangan, urusan Teknologi Pertanian, Polteknik Negeri Lampung 2 Stat Pengelar Departmen timu dan Teknologi Pangan Fekulas Teknolog| Pertanian, Insilut Pertanian Bogor Diteima 26 Api 2007/ leet 19 Jul 2007, ABSTRACT This research was aimed (0 characterize swaet polsto flour var shiroyuisla and assesiment of ts potential 35 atoralve carbotycrate source o food produc. Characterization wes conducted an flour pracesced hom swest potato var. shiroyutaka harvestod at four months was character, these included whifoness degree and wear absoraton ofthe four, ato of amyioge-amyionecin, form ‘and size of starch arenula, end starch digest, ‘The reeoarch showod that whtonsss dogtee and water absoption ofthe four were 78.82% (40,82) and 1,28 ga (+ 0,12) respectively, The resi of amylese-amcpactn, geletnization temporature, maximum viscasly and into starch dgestabty were 69.82%: 30.18%, 78-90°C, 1010 BU, and 84,78% respoctvaly. Tho granule of is slarch was round for and with size 24 miro, Tho main potential ofthe flour is related wih is spociic. charactors which wer the amyfose-amyiopectin ra, the starch ‘mpcqeph pote, fam and size of starch granule, and tho starch digstobily. These parameters impli ha, the four should bo uiized inthe production specie food products Key words Swest potato four, amylose, gelatizaion, lgssabity, water absorption PENDAHULUAN Pemanfealan ubijelerjepang sebagai sumber karbohirat toma sangatberpotnsi untuk Ubi jar vavietas shiroylako (slaqjunya _—_-embangkan lah lanju.—Potens! pengeribanganvbi disebut ubi jalar jepang) merupakan salah satu varietas Jeter jepang sebagal sumber karbohicrat antara lain baru bi jalar yong banyak cbuddayakan di Propns) _eESebebkan Karena kandungan padelanbehan kenngnya Lampung, Ubi jalar ini pada ewalnya diperkenatkan di yang lebih tinggi dibandingkan ubi jalar lokal. Menurut Propins Lampung olsh PT Toyota Bic indonesia dengan Laman Keputusan Menten Pertanian (2003), bl jatar pola PIR. (pethebunan Int rohyat) dalam rangka 2g varistasshroylaka memilkiKandungan bahan rmenyulai kebutuhan industri dalam negeri Jepang (lem kering 40,2% {d), serat 2,2% (db), protein 3.205% (

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