PENGARUH SUHU DAN LAMA BLANCHING TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG UBI JALAR UNGU (Ipomoea batatas L) - Desi Apriana; Eko Basuki; Ahmad Alamsyah (Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram, 2016)
The objective of research is to understand the influence of blanchingtemperature and duration of blanching on levelof some components of the purple sweat potato flour quality. The research had ben performed using factorial completely randomized design (CRD) with two factors. The first factor is the blanching temperature (70oC, 80oC and 90oC) and the second factor is a duration blanching (3 minutes, 6 minutes and 9 minutes) both treatments with 3 replications. Data are analyzed with ANOVA. If there is a difference followed by HSD 5% confidence interval. The chemical properties analyzed were starch content, fiber content, water content, ash content and organoleptic properties and scoring include color, aroma. The results showed that there was no interaction between treatment duration blanching and temperature blanching on levels ofstarch content, fiber content, water content, ash content and scoring include aroma but there was an interaction between treatmen and long blanching temperature of the color of the scoring. Blanching temperature treatment(70oC, 80oC and 90oC) significantly (α = 0.05) forstarch content, fiber content, water content, ash content and organoleptic properties and scoring include color, aroma. Duration of blanchingtreatment significantly (α = 0.05) forscoring include color. The higher the temperature blanching is used the lower starch content, fiber content, water content and ash contentpruced. Keywords: blanching, purple sweat potato flour, qualiity components. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama blanching terhadap beberapa komponen mutu tepung ubi jalar ungu (Ipomoea batatas L).Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor.Faktor I yaitu suhu blanching (70oC, 80oC, 90oC) dan faktor II yaitu lama blanching (3 menit, 6 menit, 9 menit) dengan 3 kali pengulangan.Data dianalisis menngunakan ANOVA apabila terdapat perbedaan diuji lanjut dengan BNJ 5%.Parameter yang diamati pada penelitian ini adalah sifat kimia meliputi kadar pati, kadar serat, kada air, kadar abu dan sifat organoleptik skoring meliputi warna dan aroma. Hasil penelitian menunjukkan bahwa tidak terdapat interaksi antara perlakuan suhu blanching dan lama blanching terhadap kadar pati, kadar serat, kadar air, kadar abu, aroma skoring tetapi terdapat interaksi antara perlakuan suhu blanching dan lama blanching terhadap warna skoring. Perlakuan suhu blanching (70oC, 80oC dan 90oC) berpengaruh nyata (α=0,05) terhadap kadar pati, kadar serat, kadar air, kadar abu, warna skoring dan aroma. Perlakuan lama blanching berpengaruh nyata (α=0,05) terhadap warna skoring. Semakin tinggi suhu blanching yang digunakan maka semakin rendah kadar pati, kadar serat, kadar air dan kadar abu yang dihasilkan. Kata kunci: blanching, tepung ubi jalar ungu, komponen mutu.