M.K. Fadhli, N. Arpi, S. Noviasari
This study aims to determine the chemical characteristics of three variations of sweet potato flour with three physical modifications. Purple, orange, and white sweet potatoes were used, and the modifications of starch were conducted using Heat Moisture Treatment (HMT), Annealing Method (AM), and Preheating Method (PM). The data obtained were analyzed statistically using Analysis of Variance. Based on the research results, physical modification of sweet potato flour variations on the characteristics of physicochemical properties had a very significant (P< 0.05) effect on yield, water content, and starch content. However, the physical modification of sweet potato flour variations on the characteristics of physicochemical properties did not significantly affect (P>0.05) fat and protein content. The results showed that the highest average yield of 21.78% was obtained by using PM. The highest water content of 7.28% was obtained using AM, and the highest fat content of 2.29% was obtained using PM. The highest protein content of 4.47% was obtained by using HMT, and the highest starch content of 71.23% was obtained using AM and PM. The best physical modification method was the PM, with a yield of 21.78%, fat content of 2.29%, and starch content of 71.23%. © Published under licence by IOP Publishing Ltd.
Magister Programme of Agricultural Technologi Industry, Agriculture Faculty, Universitas Syiah Kuala, Jalan Tgk. Hasan Krueng Kalee 3, Darussalam, Banda Aceh, 23111, Indonesia
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