Karakteristik Fisiko-Kimia Tepung Ubi Jalar Ungu dengan Proses Perendaman Menggunakan Asam Sitrat

Imam Santosa (Universitas Ahmad Dahlan)
Acnes Meyta Puspa (Universitas Ahmad Dahlan)
Delvi Aristianingsih (Universitas Ahmad Dahlan)
Endah Sulistiawati (Universitas Ahmad Dahlan)

CHEMICA Jurnal Teknik Kimia
Vol 6, No 1 (2019): Juni 2019

A study has been made in making purple sweet potato flour through the hydrolysis process using dilute citric acid. Sweet potatoes cut 3-5 mm, soaked in citric acid in various concentrations for a certain period, washed and drained. Sweet potatoes were then roasted at 70 degrees Celsius for 24 hours and then sieved with a mesh size of 200. The sieve results were analyzed for their physical, physicochemical content and compared with wheat flour. Soaking purple sweet potato using 0.01% citric acid produces purple sweet potato flour which is brightly colored, fine flour, decreasing the ash content with a very slight acid flour odor. The carbohydrate content of sweet potatoes is almost the same as wheat flour, and the fiber content of sweet potatoes is higher.