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 foodcontaining carbohydrates is easy to a browning reaction because of the activity of polyphenols and oxidation enzymeswhich can convert polyphenols into polycarbonate insulation. The Damage that causes color changes during storage canbe overcome by using additives that are standard and safe for consumption such as Natrium Metabisulfite. The aim of thestudy was to obtain the best concentration of variation in soaking time and concentration of Natrium Metabisulfite in themanufacture of sweet potato flour, corn flour and modified cassava flour so as to produce flour with good characteristicsand quality as a commodity of local food sources of wheat flour substitution. This study produced conclusion includingthe treatment of A3N3 namely a combination of 45 minutes of soaking time and 3 grams of Natrium Metabisulfiteconcentration was the best treatment in this study, because of the 12 parameters tested, six of them obtained the highestvalue in 45 minutes soaking and 3 gram Natrium metabisulfite concentration.