| dc.description.abstract | Sweet potato flake is ready-to-eat foods comsumed by the adding a milk. Lipid or oil in the
flake can change the crunchy and texture. Oil was added to fungtions as the stabilisator, lubricant
and to improved crispness of flake. The aims of this study was to evaluate of physical and sensory
characteristic of flake made from orange and purple sweet potatoes with addition the vegetable oils.
This study used Complete Random Design (CRD) with two factors and two replications. The A factor
was type of sweet potatoes, i.e. orange sweet potato (A1) and purple sweet potato (A2). The B factors
(B) were type of oils; palm oil (B1), coconut oil (B2) and margarine (B3). The results showed that the
rehydrations flake of orange and purple sweet potatoes with additions of variation oil type ranged
from (58,13 - 85,61%,); hygroscopicity ranged (6,93 - 8,86%); water content ranged from (3,57 -
6,47%). The highest favorite value of color on orange sweet potato flake with addition margarine
(5,42), while purple sweet potato flake with addition palm oil has the lowest favorite value (3,46). The
aroma value of orange and purple sweet potatoes flake with the addition coconut oil has the highest
(5,15) and (5,35) than palm oil and margarine. Preference taste of orange and purple sweet potatoes
flakes was the highest if additions of coconut oil, i.e. very like (score 5,12). Crispness preference was
preferred from orange sweet potato flake with coconut oil additions (4,96). Favorite taste was
preferred on purple sweet potato flake with coconut oil addition (5,38). | en_US |
