Kajian Proses Optimalisasi Suhu Dan Lama PengeringanTerhadap Kualitas Dan Kuantitas Pati Ubi Jalar (Study Of Process Optimization of Temperature And Long Drying Of The Quality And Quantity Of Starch From Sweet Potato)

Abstract

This study aims to determine the effect of temperature and drying time on sweet potato starch varieties. The nature of sweet potatoes is not preserved and the quality is still reduced at the time of storage. The study was conducted on the process of sweet potato into a semi-finished process in the form of starch to improve stability during storage. The research used in the form of variation between temperature and time using 3 variables and with combination of treatment 3 x 1 = 3, and with 1 repetition each variable to get 6 unit experiments. Starch analysis was used to measure yield, moisture content and ash content. The results showed that dryer temperature (T) had an effect on starch yield, water content and ash content. While for drying had effect on moisture, The interactions occurring at this time and temperature did not significantly affect the yield, moisture, moisture content and starch content. The best result of the research is at 80oC drying temperature with 3 hours time, the characteristic is yield (1,017%), moisture content (2,47%) and at ash content (76,78%), and this applies to variable 2- 2. Keywords : starch, drying, sweet potato