PENGARUH VARIASI LAMA PERENDAMAN DAN KONSENTRASI NATRIUM METABISULFIT DALAM PEMBUATAN TEPUNG UBI JALAR, TEPUNG JAGUNG DAN TEPUNG SINGKONG

Abstract

The types of plants commonly used in making flour include tubers that have carbohydrates that resemble wheat,
including sweet potatoes (white, yellow, purple), potatoes, corn, and cassava. The problem often faced by food
containing carbohydrates is easy to a browning reaction because of the activity of polyphenols and oxidation enzymes
which can convert polyphenols into polycarbonate insulation. The Damage that causes color changes during storage can
be overcome by using additives that are standard and safe for consumption such as Natrium Metabisulfite. The aim of the
study was to obtain the best concentration of variation in soaking time and concentration of Natrium Metabisulfite in the
manufacture of sweet potato flour, corn flour and modified cassava flour so as to produce flour with good characteristics
and quality as a commodity of local food sources of wheat flour substitution. This study produced conclusion including
the treatment of A3N3 namely a combination of 45 minutes of soaking time and 3 grams of Natrium Metabisulfite
concentration was the best treatment in this study, because of the 12 parameters tested, six of them obtained the highest
value in 45 minutes soaking and 3 gram Natrium metabisulfite concentration.