Pemanfaatan Pati Ubi Jalar (Ipomoea batatas) dalam Produk Sup Instan Jamur Kuping (Auricularia auricula)

Abstract

Sweet potato (Ipomoea batatas) is one of the staple foods in Indonesia. However, the utilization of sweet potato is not yet optimal. The sweet potato production in 2004 until 2012, had increased 2,63%, but it’s consumption between 2005 and 2009, declined by -11,99%. There are many ways to increase it’s utilization in food industry beside direct consumption. The objective of this research was to utilize the sweet potato starch in instant mushroom soup products. The materials needed for making instant soup were skim milk, water, sugar, mushrooms, oil, salt, pepper, garlic, food flavoring and sweet potato starch. The sweet potato starch concentrations used was 1,83% and 3,33%. After the organoleptic test with instant corn starch soup with the same formula and process, it is known that the results of the rating hedonic test at 95% confidence interval were not significantly different between these three instant soup formulas. Because of this result, instant soup with 1,83% sweet potato starch was characterized. Further, analysis of the instant soup with 1,83% sweet potato starch compared to instant soup with 1,83% corn starch and conformed to instant soup quality standards. Selected formula of instant sweet potato starch soup has 3,10±0,03%(bb) moisture content, 9,87±0,17%(bb) ash, 23,04±0,14%(bb) protein, 1,30±0,02%(bb) fat, 62,69±0,08%(bb) carbohydrate and 2,461±0,056% total dietary fiber. In addition, instant sweet potato soup formula showed 11,22% yield, 2,23 ml/g rehydration power and 510 cP viscocity. These characteristics were better than some characteristics of soup containing corn starch. Instant sweet potato soup contained polysaccharides from mushroom and fiber that good for health.