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All Journal Indonesian Journal of Agricultural Research Journal of Food Technology and Agroindustry Jurnal Ilmiah Pertanian ( JIPERTA) Rona Teknik Pertanian
Ismed Suhaidi
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Social Sciences Veterinary

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Journal : Jurnal Ilmiah Pertanian ( JIPERTA)

 1 
Pengaruh Perbandingan Tepung Ubi Jalar Kuning (Ipomea Batatas L.) Dengan Tepung Kentang (Solanum Tuberosum) Dan Lama Pengeringan Terhadap Mutu Bubuk Sup Labu Kuning Instan Br Tarigan, Pricillia Azhari Angelica; Ginting, Sentosa; Suhaidi, Ismed
Jurnal Ilmiah Pertanian (JIPERTA) Vol 5, No 2 (2023): Jurnal Ilmiah Pertanian (JIPERTA), September
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/jiperta.v5i2.2600

Abstract

This research was conducted to determine the effect of the ratio of yellow sweet potato flour to potato starch and drying time on the quality of instant pumpkin soup. This study used a factorial Completely Randomized Design method with 2 factors, namely: the ratio of yellow sweet potato flour to potato starch (T): (50%:50% ; 60%:40% ; 70%:30% ; 80%:20 %) and drying time (L): (18 hours ; 21 hours ; 24 hours). The results showed that the ratio of yellow sweet potato flour to potato flour had a highly significant different effect on water content, protein content, fat content, crude fiber content, carbohydrate content, water absorption, organoleptic value of aroma, taste, texture, and organoleptic value of general acceptance. Drying time has a very significant effect on moisture content, fat content, protein content, crude fiber content, carbohydrate content, water absorption, color value (ohue), and texture organoleptic value. The interaction between the ratio of yellow sweet potato flour to potato starch and drying time had a highly significant different effect on the moisture content, carbohydrate content, and water absorption capacity of instant pumpkin soup powder.
Co-Authors Bangun, Inesta Rosani Br Tarigan, Pricillia Azhari Angelica Herla Rusmarilin Kwanariesta, Jessica M., Rizkah Syarazani Manik, Rizki Putri Sari Sentosa Ginting Terip Karo-Karo