Strategi Inovasi Pengolahan Tepung Ubi Jalar sebagai Solusi Alternatif Karbohidrat pada Produk Pangan Lokal

Botani: Publikasi Ilmu Tanaman dan Agribisnis
Vol. 3 No. 1 (2026): Januari: Botani: Publikasi Ilmu Tanaman dan Agribisnis

The global reliance on wheat flour has prompted the food industry to seek sustainable local substitutes. Sweet potato (Ipomoea batatas L.) emerges as a potential candidate due to its substantial starch content and beneficial bioactive compounds. This study explores innovations in sweet potato flour processing, emphasizing physical, chemical, and enzymatic modifications to enhance its functional properties. The research methods include hydrothermal treatments and fermentation (Modified Sweet Potato Flour/MOSPEF) and their impact on dough rheology and glycemic response. The findings indicate that modified sweet potato flour can effectively replace wheat flour by 30-50% in bakery items and up to 100% in gluten-free formulations without significantly altering sensory traits. This innovation represents a strategic step toward national food sovereignty and improved nutritional quality in the modern food industry, healthier and more nutritious. The use of modified sweet potato flour is expected to strengthen food security and provide economic benefits for local farmers and the domestic food industry.