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