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All Journal Biosainsdik: Biologi Sains dan Kependidikan
Nazuhra Azhani
Program Studi Pendidikan Biologi FTK UIN Ar-Raniry
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Dentistry Other

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PREPARATION AND ORGANOLEPTIC TEST OF PURPLE SWEET POTATO (Ipomoea batatas L.) FLOUR USING THE HEAT MOISTURE TREATMENT (HMT) Nazuhra Azhani; Eva Nauli Taib; Nurlia Zahara; Nurrizwani Nurrizwani; Anisa Ayu Riski
Jurnal Biologi Sains dan Kependidikan Vol 3, No 2 (2023): BIOSAINSDIK : JURNAL BIOLOGI SAINS DAN KEPENDIDIKAN
Publisher : Prodi Tadris Biologi Fakultas Agama Islam Universitas Muhammadiyah Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37598/biosainsdik.v3i2.1850

Abstract

Processing purple sweet potatoes into flour is one way so that sweet potatoes can be used for a longer time. Currently, there are still many students who don't know about sweet potato flour. Therefore, the researchers tried to make purple sweet potato flour and found out the comparison of proximate tests for flour using organoleptic tests. This research used the Heat Moisture Treatment method and used organoleptic tests on 15 respondents, namely taste, color, aroma, appearance and even texture. carried out from 18 to 24 October 2023. This research was conducted at the Tarbiyah Faculty, Building A UIN Ar-Raniry. The results obtained in this study showed that 60% liked sweet potato flour very much, 20% liked it and only 13% did not like it.
Co-Authors Anisa Ayu Riski Eva Nauli Taib Nurlia Zahara Nurrizwani Nurrizwani