Hasil Penelitian Jurnal.Teknol. dan Industri Pangan, Vol. XVIII No, 1 Th. 2007
KARAKTERISAS| TEPUNG UBI JALAR (/pomoea batatas L.)
VARIETAS SHIROYUTAKA SERTA KAJIAN POTENSI PENGGUNAANNYA
SEBAGAI SUMBER PANGAN KARBOHIDRAT ALTERNATIF
{Characterization of Sweet Potato Flour (/pomoea batalas L.) Var. Shiroyutaka and Assesment of Its
Potential as Altemative Carbohydrate Source For Food Product]
Beni Hidayat °, Adil Basuki Anza ®, dan Sugiyono”
+ stat Pengejr Program Studi Teknologi Pangan, urusan Teknologi Pertanian, Polteknik Negeri Lampung
2 Stat Pengelar Departmen timu dan Teknologi Pangan Fekulas Teknolog| Pertanian, Insilut Pertanian Bogor
Diteima 26 Api 2007/ leet 19 Jul 2007,
ABSTRACT
This research was aimed (0 characterize swaet polsto flour var shiroyuisla and assesiment of ts potential 35 atoralve
carbotycrate source o food produc. Characterization wes conducted an flour pracesced hom swest potato var. shiroyutaka harvestod
at four months was character, these included whifoness degree and wear absoraton ofthe four, ato of amyioge-amyionecin, form
‘and size of starch arenula, end starch digest,
‘The reeoarch showod that whtonsss dogtee and water absoption ofthe four were 78.82% (40,82) and 1,28 ga (+ 0,12)
respectively, The resi of amylese-amcpactn, geletnization temporature, maximum viscasly and into starch dgestabty were
69.82%: 30.18%, 78-90°C, 1010 BU, and 84,78% respoctvaly. Tho granule of is slarch was round for and with size 24 miro,
Tho main potential ofthe flour is related wih is spociic. charactors which wer the amyfose-amyiopectin ra, the starch
‘mpcqeph pote, fam and size of starch granule, and tho starch digstobily. These parameters impli ha, the four should bo uiized
inthe production specie food products
Key words Swest potato four, amylose, gelatizaion, lgssabity, water absorption
PENDAHULUAN Pemanfealan ubijelerjepang sebagai sumber
karbohirat toma sangatberpotnsi untuk
Ubi jar vavietas shiroylako (slaqjunya _—_-embangkan lah lanju.—Potens! pengeribanganvbi
disebut ubi jalar jepang) merupakan salah satu varietas Jeter jepang sebagal sumber karbohicrat antara lain
baru bi jalar yong banyak cbuddayakan di Propns) _eESebebkan Karena kandungan padelanbehan kenngnya
Lampung, Ubi jalar ini pada ewalnya diperkenatkan di yang lebih tinggi dibandingkan ubi jalar lokal. Menurut
Propins Lampung olsh PT Toyota Bic indonesia dengan Laman Keputusan Menten Pertanian (2003), bl jatar
pola PIR. (pethebunan Int rohyat) dalam rangka 2g varistasshroylaka memilkiKandungan bahan
rmenyulai kebutuhan industri dalam negeri Jepang (lem kering 40,2% {d), serat 2,2% (db), protein 3.205% (