文章基本信息

标题：Karakteristik Fisiko-Kimia Tepung Ubi Jalar Ungu dengan Proses Perendaman Menggunakan Asam Sitrat
本地全文：下载
作者：Imam Santosa ; Acnes Meyta Puspa ; Delvi Aristianingsih 等
期刊名称：CHEMICA: Jurnal Teknik Kimia
印刷版ISSN：2355-8776
出版年度：2019
卷号：6
期号：1
页码：1-5
DOI：10.26555/chemica.v6i1.12061
出版社：Universitas Ahmad Dahlan
摘要：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.
关键词：Tepung Ubi Jalar Ungu;Fisiko-Kimia;Asam Sitrat