Paper Status Tracking

Journals by Title

Journals by Subject

Contact us

	[email protected]
	3275638434

	Paper Publishing WeChat

Useful Links

Creative Commons Attribution-NonCommercial 4.0 International License

Article

Open Access

The Characteristics of “Keropok Pilus” Which the Tapioca Flour was Substituted by Purple Sweet Potato (Ipomoea batatas L.) Flour

Author(s)

Sri Anggrahini and Supriyanto

Full-Text PDF Download XML 127 Views

DOI:10.17265/2159-5828/2012.03.002

Affiliation(s)

Department of Food and Agricultural Product Processing Technology, Faculty of Agricultural Technology, Gadjah Mada University, Indonesia

ABSTRACT

“Keropok pilus” is a traditional snack food in Indonesia, it’s made from tapioca flour and the main characteristic is crispiness. Purple sweet potato flour has potency as starch and anthocyanin source, the anthocyanin can be used as natural antioxidant in food. The objective of this research was to know how much whole or peeled purple sweet potato flour ratio can be used to substitute tapioca flour in “keropok pilus” being acceptable by panelist and to know the effects of substitution to the physical characteristic and the anthocyanin content of “keropok pilus”. The research was started from making of purple sweet potato flour (whole and peeled tuber). The chemical characteristics (moisture content, starch content, amylose content, total sugar content and anthocyanin content) and physical characteristic (Water Holding Capacity = WHC) of the purple sweet potato flour were observed. The next step was preparing the “keropok pilus” formula. The substitution ratios of tapioca flour with purple sweet potato flour were 100:0; 75:25; 50:50; 75:25 and 0:100. The organoleptic test of “keropok pilus” was done by Hedonic test. The physical characteristics and the anthocyanins content of preferable “keropok pilus” then were analysed. The result shows that maximum substitusion of purple sweet potato flour (whole and peeled) to produce preferable “keropok pilus” was 50%. The characteristics of accepted “keropok pilus” were brown colour, good taste, sweet, crispy and specific flavor of sweet potato. Anthocyanins content of “keropok pilus” with 50% purple whole and peeled sweet potato flour substitusion were 32.36 mg/100 g dry weight and 31.06 mg/100 g dry weight, respectively.

KEYWORDS

Tapioca flour, purple sweet potato, anthocyanins, “keropok pilus”.

Cite this paper

References