PENGARUH PREPARASI UBI JALAR (IPOMOEA BATATAS) SEBAGAI BAHAN PENGENTAL TERHADAP KOMPOSISI KIMIA DAN SIFAT ORGANOLEPTIK SAUS BUAH MERAH (PANDANUS CONOIDEUS L)
ABSTRACT: The aim of this
study was to determine the chemical composition and organoleptic properties of
red fruit sauce due to the enriched of sweet potato as thickeners agent that
was prepared in different forms. The sweet potatoes were prepared in some form,
that was sweet potato starch, sweet potato flour, fresh grated sweet potato and
sweet potato boiled and CMC was used for as comparison. The selection of the
best treatment sauce formulations based on the total carotene content of the
sauce. The red fruit sauce enriched sweet potato boiled as thickeners have the
highest content of total carotenoids was 5.529 ppm and water content, ash, fat,
protein, and carbohydrate were 75.44%, 8.05%, 59.97%, 8.49%, and 23.54%,
respectively. The panelists preference scores of color, flavor and textur of
the best sauce formulation was 3.63 (neutral), 3.47 (neutral) and 4.17 (like),
respectively.
Penulis: Murtiningrum, M.
Meilan Lisangan, Yonince Edoway
Kode Jurnal: jppertaniandd120429
