Pembuatan Tepung Ubi Jalar Ungu (Ipomoea batatas varietas Ayamurasaki) dan Aplikasinya dalam Pembuatan Roti Tawar

Abstract

Purple sweet potato (Ipomoea batatas cultivar Ayamurasaki) contains high amount of anthocyanin. Purple sweet potato flour will be more available to be used in bakery products and more effective in storage condition. This study was designed to produce purple sweet potato flour that has good appearance characteristic and high anthocyanin, then its application in bread making. The result showed that flour steamed 7 minutes of fleshed (1 cm) purple sweet potato and dried with tray drying has the highest total anthocyanin (188,11 mg Cy-3-glucoside/100 g flour) and the best colour appearance (L 42.08, a 13.04, b -2.88, and hue 347.7). Substituted bread by 40% purple sweet potato flour has the highest acceptability by 70 untrained panellists. This bread has L 38.11-39.41, a 21.22-21.84, b -0.37- -0.33, hue 358.3-359.1, and contains 96.41 mg Cy-3-glucoside/100 g bread. Physical analysis showed that loaf bread technique has specific volume 2.44 cm3/g and 0.13 kgF firmness. Based on the data, loaf bread technique is more suitable method in bread making that is substituted with purple sweet potato flour.