Sifat Organoleptik Beras Tiruan Instan Berbahan Baku Tepung Ubi Jalar Ungu Termodifikasi Secara Fisik

Abstrak

Modified purple sweet potato flour was used as a raw material for artificial instant rice production. The aim of this study was to find out the optimal heating time during flour modification process which gives the best organoleptic properties when used as a raw material for artificial instant rice production. The single factor experiment was arranged in a complete randomized block design with 4 replications. The treatment was the modification process of the sweet potato flour through heating at 90°C for 0, 15, 30, 45, 60, and 75 minutes. The results showed that artificial instant rice processed from modified flour obtained from heating at 90°C for 30 minute had the best sensory characteristics. In addition, this artificial instant rice had anthocyanin, moisture, ash, protein, fat and dietary fiber contents of 32.81 mg/100 g, 9.93 %, 0.26 %, 2.65 %, 0.88 % 3.92 % and the calorific value of 179.09 cal /g. There were 55 volatile compound of artificial instant rice detected. The dominant compounds were benzaldehid, furfural and  nonenal volatile compounds observed were mainly. Keywords: artificial instant rice, modified purple sweet potato flour