PENGARUH PERLAKUAN AWAL (PRE TREATMENT) TERHADAP MUTU TEPUNG UBI JALAR UNGU (Effect of Pretreatment on Purple Fleshed Sweet Potato Flour) - Putri Ika Irwan; Elisa Julianti; Mimi Nurminah (Jurnal Rekayasa Pangan dan Pertanian, 2018)
ABSTRACT   The purpose of this research was to find the effect of pre treatment on purple flesh sweet potato flour quality. This research was using factorial randomized block design with one factor, namely the method of pre treatment (P): (soaking in citric acid 2000 ppm followed by blanching, soaking in sodium metabisulphite 2000 ppm followed by blanching, blanching, and control). The results showed that the pre treatment had highly significant effect on the value of the color (oHue) and bulk density, had significant effect on the redness (a*), yellowness (b*), browning index, and anthocyanin content and had no significant on the lightness (L*), moisture content, organoleptic test of color and aroma the purple flesh sweet potato flour.   Keywords: , Blanching, Citric Acid, Pre treatment, Purple Flesh Sweet Potato Flour, Sodium Metabisulphite. ABSTRAK.   Tujuan penelitian ini adalah untuk mengetahui pengaruh perlakuan awal terhadap mutu tepung ubi jalar ungu. Penelitian ini menggunakan rancangan acak kelompok non faktorial, yaitu perlakuan awal (P): (perendaman asam sitrat 2000 ppm dilanjutkan dengan blansing, perendaman natrium metabisulfit 2000 ppm dilanjutkan dengan blansing, blansing, dan kontrol). Hasil penelitian menunjukkan bahwa perlakuan awal memberikan pengaruh berbeda sangat nyata terhadap nilai warna (oHue) dan densitas kamba, memberikan pengaruh berbeda nyata terhadap kemerahan (a*), kekuningan (b*), indeks pencoklatan, dan kadar antosianin, serta memberikan pengaruh berbeda tidak nyata terhadap kecerahan (L*), kadar air, dan organoleptik warna dan aroma tepung ubi jalar ungu.   Kata kunci: Asam Sitrat, Blansing, Natrium Metabisulfit, Perlakuan Awal, Tepung Ubi Jalar Ungu.