KARAKTERISTIK FISIKOKIMIA TEPUNG KOMPOSIT BERBAHAN DASAR TEPUNG UBI JALAR, PATI JAGUNG, DAN TEPUNG KEDELAI

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ABSTRACT: This research aims at evaluating the physicochemical properties of composite flour produced from sweet potato flour, corn starch, soybean flour, and xanthan gum. . The research had been performed using factorial completely randomized design,  with  one  factor  i.e    ratio  of  sweet  potato  flour  :  corn  starch: soybean  flour: xanthan  gum: 60%:20%:19,5%:0,5%,50%:30%:19,5%:0,5%,40%:40%:19,5%:0,5%, 50%:20%:29,5%:0,5%,    40%:30%:29,5%:0,5%, 30%:40%:29,5%:0,5%  and  100%  wheat  flour  as  control.    The  composite  flour  produces  were  subjected  to  chemical analysis (proximate and crude fiber).  The results showed  that ratio of sweet potato flour, corn starch, soybean flour, and xanthan gum gave the high significant differences (P<0,01) on all of parameter observed.  Based on protein content,  the composite flour with the proportion of sweet potato 30%, corn starch 40%, soybean flour 29,5% and xanthan gum 0,5%  can be considered similar to wheat flour for making wheatless products.
Keyword: Composite flour,  sweet potato, corn starch,  soybean flour, xanthan gum
Penulis: Iman Ginting, Elisa Julianti, Rona J, Nainggolan
Kode Jurnal: jppertaniandd150024

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Jp Pertanian dd 2015