The Influence Of The Fermentation And Drying Method On The Physical Quality Of Orange Sweet Potato

Introduction

Orange sweet potatoes are a rich source of essential nutrients, including vitamins, minerals, and antioxidants. The physical quality of orange sweet potato flour is a critical factor in determining its suitability for various food applications. Fermentation and drying are two crucial steps in the production of orange sweet potato flour, and their methods can significantly impact the final product's quality. This article discusses the effects of different fermentation and drying methods on the physical quality of orange sweet potato flour.

Effect of Fermentation and Drying Method on Physical-Chemical and Functional Quality

The study used a complete factorial random design to investigate the effects of fermentation and drying methods on the physical-chemical and functional quality of orange sweet potato flour. The fermentation methods tested included natural fermentation, fermentation with lactic acid bacteria (BAL), and fermentation using instant yeast. Meanwhile, the drying methods used included sun drying, sun drying combined with oven drying, and pure oven drying.

The results of the study showed that the interaction between the fermentation and drying method had a significant effect on various physical-chemical quality parameters, such as color value, moisture content, acid degrees, water absorption, and swelling power. Additionally, there was a significant effect on the organoleptic value of color and aroma. However, the interaction did not show a significant effect on the density of Kamba, β-carotene levels, oil absorption, solubility, and baking expansion.

Determination of the Best Treatment

To determine the best treatment, the degarmo effectiveness index was used to measure the organoleptic variable of aroma and color, β-carotene levels, swelling power, baking expansion, and water and oil absorption capacity. Based on this analysis, orange sweet potato flour produced from fermented sweet potato chips with the BAL fermentation method and dried by combination (sun drying followed by oven drying) was found to have the best quality.

Analysis of Research Results

The resulting orange sweet potato flour showed an increase in quality in several parameters, such as color values (L, A*, B*), water content, degrees of acid, and amyllose and starch content. This indicates that the proper fermentation and drying process can improve the quality of the physico-chemical flour. Increasing the color value and water content gives an indication that the flour is more attractive and has better humidity, which is important for culinary applications.

However, some parameters such as ash content, crude fiber content, protein content, β-carotene levels, and amylopectin levels have decreased compared to unfermented control flour. This decrease shows that although fermentation and drying increase several aspects of quality, there are several reduced nutritional components. This needs to be a concern, especially for consumers who want the optimal nutritional value of sweet potato flour.

Conclusion

From the research results, it can be concluded that the combination of fermentation methods with lactic acid bacteria and combination drying produces orange sweet potato flour with better quality in terms of color, aroma, and several other functional properties. However, a decrease in several nutritional components must be considered for health and nutritional purposes. This study provides valuable insight for the food industry in developing more quality sweet potato-based products. It is expected that with further development, both in the fermentation and drying method, the quality and nutritional value of sweet potato flour can be increased in a balanced way.

Recommendations

Based on the findings of this study, the following recommendations can be made:

1. Optimization of Fermentation Method: The fermentation method with lactic acid bacteria (BAL) was found to produce the best quality orange sweet potato flour. Therefore, further research should focus on optimizing this method to improve the quality and nutritional value of the flour.
2. Combination Drying Method: The combination drying method (sun drying followed by oven drying) was found to produce the best quality orange sweet potato flour. Therefore, further research should focus on optimizing this method to improve the quality and nutritional value of the flour.
3. Nutritional Analysis: The study found that several nutritional components, such as ash content, crude fiber content, protein content, β-carotene levels, and amylopectin levels, decreased compared to unfermented control flour. Therefore, further research should focus on analyzing the nutritional content of orange sweet potato flour to ensure that it meets the nutritional requirements of consumers.
4. Food Industry Applications: The study provides valuable insight for the food industry in developing more quality sweet potato-based products. Therefore, further research should focus on applying the findings of this study to develop new food products that meet the nutritional and quality requirements of consumers.

Future Research Directions

Based on the findings of this study, the following future research directions can be identified:

1. Optimization of Fermentation and Drying Methods: Further research should focus on optimizing the fermentation and drying methods to improve the quality and nutritional value of orange sweet potato flour.
2. Nutritional Analysis: Further research should focus on analyzing the nutritional content of orange sweet potato flour to ensure that it meets the nutritional requirements of consumers.
3. Food Industry Applications: Further research should focus on applying the findings of this study to develop new food products that meet the nutritional and quality requirements of consumers.
4. Sustainability and Environmental Impact: Further research should focus on analyzing the sustainability and environmental impact of the fermentation and drying methods used in the production of orange sweet potato flour.
   Frequently Asked Questions (FAQs) about the Influence of Fermentation and Drying Method on the Physical Quality of Orange Sweet Potato =====================================================================================

Q: What is the significance of fermentation and drying methods in the production of orange sweet potato flour?

A: Fermentation and drying are two crucial steps in the production of orange sweet potato flour. The methods used in these steps can significantly impact the final product's quality, including its physical, chemical, and functional properties.

Q: What are the different fermentation methods used in the study?

A: The study used three different fermentation methods:

1. Natural Fermentation: This method involves allowing the sweet potatoes to ferment naturally, without the addition of any microorganisms or enzymes.
2. Fermentation with Lactic Acid Bacteria (BAL): This method involves adding lactic acid bacteria to the sweet potatoes to ferment them.
3. Fermentation with Instant Yeast: This method involves adding instant yeast to the sweet potatoes to ferment them.

Q: What are the different drying methods used in the study?

A: The study used three different drying methods:

1. Sun Drying: This method involves drying the sweet potatoes in the sun.
2. Sun Drying Combined with Oven Drying: This method involves drying the sweet potatoes in the sun and then finishing them off in an oven.
3. Pure Oven Drying: This method involves drying the sweet potatoes entirely in an oven.

Q: What were the results of the study in terms of the physical quality of orange sweet potato flour?

A: The study found that the interaction between the fermentation and drying method had a significant effect on various physical-chemical quality parameters, such as color value, moisture content, acid degrees, water absorption, and swelling power. Additionally, there was a significant effect on the organoleptic value of color and aroma.

Q: What was the best treatment found in the study?

A: The study found that the combination of fermentation with lactic acid bacteria (BAL) and combination drying (sun drying followed by oven drying) produced the best quality orange sweet potato flour.

Q: What are the implications of the study for the food industry?

A: The study provides valuable insight for the food industry in developing more quality sweet potato-based products. It is expected that with further development, both in the fermentation and drying method, the quality and nutritional value of sweet potato flour can be increased in a balanced way.

Q: What are the limitations of the study?

A: The study has several limitations, including:

1. Small Sample Size: The study had a small sample size, which may not be representative of the larger population.
2. Limited Number of Variables: The study only investigated a limited number of variables, including fermentation and drying methods.
3. Lack of Control Group: The study did not include a control group, which may have affected the results.

Q: What are the future research directions based on the study?

A: The study suggests several future research directions, including:

1. Optimization of Fermentation and Drying Methods: Further research should focus on optimizing the fermentation and drying methods to improve the quality and nutritional value of orange sweet potato flour.
2. Nutritional Analysis: Further research should focus on analyzing the nutritional content of orange sweet potato flour to ensure that it meets the nutritional requirements of consumers.
3. Food Industry Applications: Further research should focus on applying the findings of this study to develop new food products that meet the nutritional and quality requirements of consumers.
4. Sustainability and Environmental Impact: Further research should focus on analyzing the sustainability and environmental impact of the fermentation and drying methods used in the production of orange sweet potato flour.