PENGARUH PENAMBAHAN KORO - KOROAN TERHADAP SIFAT FISIK DAN SENSORIK FLAKE UBI JALAR

Edit
ABSTRACT: The utilization of sweet potato (Ipomea batatas) is still limited. Flake is chosen as one of the diversification products of sweet potato. An addition of non-oily legumes is expected to improve the protein content of the flake. However, such an addition will eventually affect the characteristics of the flake, thus need to be evaluated.  Three kinds of non-oil seed legumes i.e.: Hyacinth bean (Lablab purpureus (L) sweet), Jack  bean  (Canavalia  ensiformis)  and  Lima  bean  (Phaseolus  lunatus)  were  added  at  a level of 20%, 25% and 30%, respectively. The result showed that the kind of non-oilseed legumes influenced the degree of water absorption  and fragility  of the flake, but did not influence the lightness. An  addition of Jack bean produced the highest degree of water absorption and the most fragile sweet potato based flake. In term of the taste, color and texture of the flake consumed with milk, however,  an  addition  at  a  level  of  20%  of  Lima  bean  seemed  to  be  the  most  preferred product that was the one with moderate levels of degree of water absorption and fragility.   
Key words: Sweet potato, flake, non-oil seed legumes
Penulis: Tamtarini dan Sih Yuwanti
Kode Jurnal: jppertaniandd050039

Artikel Terkait :

Jp Pertanian dd 2005