Method Of Making Cilembu Sweet Potato Flour (Ipomoea Batatas (L.) Lam) Modified And Application To Biscuit Products
Method of Making Cilembu Sweet Potato Flour (Ipomoea Batatas (L.) Lam) Modified and Application to Biscuit Products
Introduction
The increasing demand for healthy food products has led to a growing interest in using sweet potatoes as a primary ingredient in various food products, including biscuits. Cilembu sweet potatoes, in particular, have been identified as a potential source of high-quality flour due to their rich nutritional content and unique characteristics. However, the process of making cilembu sweet potato flour that is modified and suitable for biscuit production is still a topic of research. This study aims to determine the best method of making cilembu sweet potato flour that has been modified and its application in making biscuits with good quality.
Methods for Making Cilembu Sweet Potato Flour
The method used in this study was a non-factorial complete random design (RAL), which consisted of two stages. In the first stage, cilembu sweet potato flour was modified using several types of methods, namely acetic acid, annealing, Bimo CF, and instant yeast. The modification methods were chosen based on their potential to improve the functional properties of the flour, such as its ability to absorb water and stability to heat.
Analysis of Modified Cilembu Sweet Potato Flour
After modifying the cilembu sweet potato flour, it was analyzed in terms of physical, chemical, functional, and sensory properties to choose the best flour that would be used in making biscuits. The analysis showed that the cilembu sweet potato flour modified by the Bimo CF method was selected as the basic ingredient of making biscuits. The use of the Degarmo Effectiveness Index on the biscuits produced using the modified sweet potato flour formulation showed that the treatment of P4 (25:75) produces the highest quality biscuits.
Application of Modified Cilembu Sweet Potato Flour in Biscuit Production
The second stage of the study involved making biscuits using modified sweet potato flour, where the flour was substituted with flour in various compositions, namely 100:0, 75:25, 50:50, 25:75, and 0:100. The results showed that the biscuits produced using the modified sweet potato flour formulation had unique taste and aroma characteristics, making them an interesting choice for healthy food products.
Advantages of Using Modified Cilembu Sweet Potato Flour
The use of cilembu sweet potato flour that is modified offers many advantages in the context of making biscuits. First, cilembu sweet potatoes are rich in nutritional content, including vitamins, minerals, and fiber, which are very good for health. By modifying this flour, it is expected to improve its functional nature, such as the ability to absorb water and stability to heat, which is important in the biscuit processing.
Modification Methods Used in This Study
The modification methods used in this study, such as Bimo CF, have proven effective in improving flour quality. This process allows changes in starch structures, thus producing flour with better functional properties, such as higher viscosity and the ability to form a better gel. This certainly has a direct effect on the texture and taste of the resulting biscuits.
Flexibility in Biscuit Production
In terms of application, the substitution of sweet potato flour with flour in various proportions provides flexibility for producers to create variations in biscuit products that are in accordance with consumer preferences. For example, biscuits with a proportion of 25:75 (sweet potato flour: flour) can provide a balance between the natural sweetness of sweet potatoes and the softness of flour, thus creating products that are attractive to the market.
Conclusion
This research provides new insights on the potential of Cilembu Sweet Potato flour in the food industry. By continuing to develop and explore modification methods, it is hoped that the resulting biscuits products are not only delicious and nutritious, but also have a strong attraction for consumers who are increasingly concerned with food and food quality.
Recommendations
Based on the results of this study, the following recommendations are made:
- Further research is needed to explore the potential of Cilembu Sweet Potato flour in other food products, such as bread and pasta.
- The modification methods used in this study should be further optimized to improve the functional properties of the flour.
- The flexibility in biscuit production provided by the substitution of sweet potato flour with flour in various proportions should be explored further to create new and innovative biscuit products.
Future Directions
The findings of this study have significant implications for the food industry, particularly in the production of healthy food products. Future research should focus on exploring the potential of Cilembu Sweet Potato flour in other food products and developing new and innovative modification methods to improve the functional properties of the flour. Additionally, the flexibility in biscuit production provided by the substitution of sweet potato flour with flour in various proportions should be explored further to create new and innovative biscuit products.
Frequently Asked Questions (FAQs) about Method of Making Cilembu Sweet Potato Flour Modified and Application to Biscuit Products
Q: What is Cilembu Sweet Potato Flour?
A: Cilembu sweet potato flour is a type of flour made from cilembu sweet potatoes, which are rich in nutritional content, including vitamins, minerals, and fiber. The flour is modified to improve its functional properties, such as its ability to absorb water and stability to heat.
Q: What are the benefits of using Cilembu Sweet Potato Flour in biscuit production?
A: The use of Cilembu Sweet Potato Flour in biscuit production offers several benefits, including:
- Improved nutritional content: Cilembu sweet potatoes are rich in vitamins, minerals, and fiber, making the flour a healthier option for consumers.
- Unique taste and aroma characteristics: The modified flour has a unique taste and aroma that is attractive to consumers.
- Flexibility in biscuit production: The substitution of sweet potato flour with flour in various proportions provides flexibility for producers to create variations in biscuit products that are in accordance with consumer preferences.
Q: What are the modification methods used in this study?
A: The modification methods used in this study include:
- Acetic acid treatment
- Annealing
- Bimo CF treatment
- Instant yeast treatment
These methods are used to improve the functional properties of the flour, such as its ability to absorb water and stability to heat.
Q: What is the Degarmo Effectiveness Index?
A: The Degarmo Effectiveness Index is a measure of the effectiveness of a treatment in improving the functional properties of the flour. In this study, the Degarmo Effectiveness Index was used to evaluate the effectiveness of the modification methods in improving the functional properties of the flour.
Q: What is the significance of the 25:75 ratio in biscuit production?
A: The 25:75 ratio refers to the proportion of sweet potato flour to flour used in biscuit production. This ratio has been shown to provide a balance between the natural sweetness of sweet potatoes and the softness of flour, resulting in a unique taste and aroma characteristic that is attractive to consumers.
Q: Can Cilembu Sweet Potato Flour be used in other food products?
A: Yes, Cilembu Sweet Potato Flour can be used in other food products, such as bread and pasta. Further research is needed to explore the potential of Cilembu Sweet Potato Flour in these products.
Q: What are the future directions for this research?
A: The findings of this study have significant implications for the food industry, particularly in the production of healthy food products. Future research should focus on exploring the potential of Cilembu Sweet Potato Flour in other food products and developing new and innovative modification methods to improve the functional properties of the flour.
Q: How can I get more information about this research?
A: If you are interested in learning more about this research, please contact the author of this study. Additional information can also be found in the references cited in this article.