Physicochemical and Functional Characteristics of Composite Flour

from Purple Sweet Potato Starch (Ipomoea Batatas L.) Modified with

HMT, Dextrin and Low Fat Milk

Desi Ardilla

, Khairunnisa Rangkuti

and Hafrina Ainun

Department of Agricultural Technology, Universitas Muhammadiyah Sumatera Utara, Medan, Indonesia

Department of Agribusiness, Universitas Muhammadiyah Sumatera Utara, Medan, Indonesia

Keywords: Composite flour, HMT, Dextrin, Xanthan gum

Abstract: The aim of this research is to know the physicochemical characteristics and functional of composite flour

from purple sweet potato starch (Ipomoea batatas L.) modified HMT, dextrin and low fat milk. This research

was conducted by using complete randomized design with two factors, namely: first factor is the comparison

of HMT flour, dextrin and low fat milk (K), ie: K1 = 70:20:10, K2 = 60:20:20, K3 = 50:20:30, K4 = 40:20:40.

The second factor is the percentage of xanthan gum (E), ie: E1 = 0%, E2 = 0.05%, E3 = 0.1%, E4 = 0.5%.

Parameters observed were moisture content, ash content and protein content. The results of the study were

obtained as follows: the combining ratio of sweet potato starch modified HMT, dextrin and low fat milk gave

different significant effect (P <0.01) on ash and protein content. The addition of xanthan gum gave different

significant effect (P <0,01) to ash content, and gave no significant effect (P> 0,05) to moisture and protein

content.

1 INTRODUCTION

Purple sweet potato has a very feasible potential to be

considered in supporting the food diversification

program based on flour and starch products, however,

the consumption of purple sweet potato is still less

attractive to the public, while purple sweet potato

contains high food fiber so that it is still less attractive

to the public. can be used as a functional food product.

, also contains anthocyanin pigments which are

higher than other sweet potato varieties, and contain

antioxidants that function to ward off free radicals.

Efforts that can be made to increase consumption

of purple sweet potato in the community are

diversification of its processed products, including

processing purple sweet potatoes into composite flour

formulated with a certain composition and the

addition of additional ingredients in the form of

dextrins and low-fat milk. and hydrocolloids such as

xanthan gum. produce composite flour with chemical

properties and a thickness similar to wheat flour so

that it can be used as a substitute for wheat flour.

Regarding the current health condition of the

Indonesian people, based on the results of a 2007

study, the proportion of causes of death due to

Diabetes Mellitus (DM) at the age of 45-54 years in

urban areas ranks second, namely 14.7. % (Ministry

of Health, 2013). Diabetes mellitus (DM) is a disease

that is closely related to the diet of modern society.

One strategy to reduce the risk and prevent diabetes

is to reduce or even avoid the consumption of

hyperglycemic foods (can increase blood glucose

levels quickly and high) and replace them with food

products that have a low glycemic index (GI). Dietary

fiber also plays a role in lowering the GI of food

products. The content of dietary fiber found in purple

sweet potato can be increased by modifying the starch

of purple sweet potato flour

Physical modification of starch can be done by

means of Heat Moisture Treatment (HMT). Where

the Heat Moisture Treatment (HMT) method causes

changes in the conformation of starch molecules and

results in a more resistant crystalline structure.

Based on the information above, the authors wish

to conduct research on the physicochemical and

functional characteristics of composite flour from

modified purple sweet potato (Ipomoea Batatas L.)

flour, dextrin and low fat milk.

Ardilla, D., Rangkuti, K. and Ainun, H.

Physicochemical Characteristics and Functional of Composite Flour from Purple Sweet Potato Starch (Ipomoea Batatas L.) Modiﬁed HMT, Dextrin and Low Fat Milk.

DOI: 10.5220/0010614600002775

In Proceedings of the 1st International MIPAnet Conference on Science and Mathematics (IMC-SciMath 2019), pages 611-615

ISBN: 978-989-758-556-2

611

2 MATERIALS AND METHOD

2.1 Materials

The main ingredient used in this research is purple

sweet potato. The chemicals used in this study were

as follows: Dextrin, Low Fat Milk, Xanthan Gum,

Aquades and Sodium Metabisulfite (Na2S2O5). The

equipment used in this study were as follows: Oven,

Refrigerator, Desiccator, Blender, Knife, Spoon,

Basin, 40 mesh Sieve, Beaker Glass, Petri Cup,

Measuring Cup, Aluminum Foil.

2.2 Methodology

The research was conducted using factorial

randomized design (CRD) which consisted of two

factors, namely:

Factor I: Comparison of Forage Flour, Dextrin and

Low Fat Milk (K) which consists of 4 levels, namely:

K1 = 70: 20: 10

K2 = 60: 20: 20

K3 = 50: 20: 30

K4 = 40: 20: 40

Factor II: The percentage of Xanthan Gum (E)

consists of 4 levels, namely:

E1 = 0%

E2 = 0.05%

E3 = 0.1%

E4 = 0.5%

The number of treatment combinations (Tc) is 4 x 4

= 16, so the number of experimental replications (n)

can be calculated as follows:

Tc (n-1) ≥ 15

16 (n-1) ≥15

16 n-16 ≥ 15

16n ≥ 31

n ≥ 1,973 ........... Rounded off to n = 2

2.3 Preparation of Purple Sweet

Potato Flour

Peel the purple sweet potato. Wash it with running

water. Chop 3 cm thick and soak in a 2000 ppm

(0.2%) sodium metabisulfite (Na2S2O5) solution for

20 minutes. Blanching purple sweet potato for 5

minutes at 80 ° C. Dry in oven at 60 ° C for 6 hours.

Grind the dried purple sweet potato then sift with a

40-60 mesh sieve.

2.4 Preparation of Modified Purple

Sweet Potato Flour

Approximately 100 g of purple sweet potato flour

were analyzed for moisture content. Add water so that

the water content reaches 25-30% and stir until

evenly distributed. Put it in the freezer for 24 hours.

Then modify the purple sweet potato flour using the

Heat Moisture Treatment method with a temperature

of 100 ° C for 3 hours. Put the modified flour into a

closed pan.

2.5 Preparation of Purple Sweet

Potato Composite Flour

Mixing the ratio of purple sweet potato flour that has

been modified forage with dextrin and low-fat milk

according to the treatment, namely (70:20:10,

60:20:20, 50:20:30, 40:20:40). Then add xanthan

gum in the ratio according to treatment (0%, 0.05%,

0.1% and 0.5%).

2.6 Observation Parameters

Observations were made based on an analysis which

included: water content, ash content and protein

content.

3 RESULTS AND DISCUSSION

3.1 Water Content

The comparison of forage-modified purple sweet

potato flour, dextrin and low-fat milk with the

addition of xanthan gum gave no significant effect

(P> 0.05) on the moisture content of the composite

flour, so that further testing was not carried out.

3.2 Ash Content

The comparison of forage-modified purple sweet

potato flour, dextrins and low-fat milk had a very

significant effect (P <0.01) on the ash content of the

composite flour. The results of the average difference

test indicate the level of difference for each level can

be seen in Table 1.

IMC-SciMath 2019 - The International MIPAnet Conference on Science and Mathematics (IMC-SciMath)

612

Table 1: The results of the mean difference test of the effect

of the comparison of forage-modified purple sweet potato

flour, dextrins and low-fat milk on the ash content of the

composite flour

HMT:

Dextrin:

Low Fat

Milk

Avg. Distance 0.05 0.01

70:20:10 4.191 - - -

60:20:20 3.820 2 0.197 0.271

50:20:30 3.776 3 0.207 0.285

40:20:40 3.519 4 0.212 0.292

Figure 1 shows that the less addition of forage-

modified purple sweet potato flour with a fixed

dextrin ratio and the more low-fat milk, the lower the

ash content. This is because the high ash content in

the composite flour is influenced by the high ash

content in purple sweet potato flour, namely 5.31%

(Widjanarko, 2008) while the ash content in low-fat

milk is 0.7%. At K4, the ash content decreased due to

the smaller ratio of forage-modified purple sweet

potato flour. Sudarmadji (2010) also stated that the

higher the value of the ash content, the more organic

matter content in the product. The components of

inorganic materials in a material vary greatly in both

type and quantity. The content of inorganic materials

contained in a material includes calcium, potassium,

phosphorus, iron, magnesium and others.

The addition of xanthan gum had a very

significant effect (P <0.01) on the ash content of the

composite flour. The results of the average difference

test indicate the level of difference for each level can

be seen in Table 2.

Table 2: The results of the average difference test for the

effect of adding xanthan gum on the ash content of the

composite flour

Xanthan

Gum

Avg. Distance 0.05 0.01

0% 3.625 - - -

0.05% 3.723 2 0.197 0.271

0.1% 3.899 3 0.207 0.285

0.5% 4.059 4 0.212 0.292

Table 2 shows that the increase in ash content is

directly proportional to the concentration of the

addition of xanthan gum. According to Garcia Ochoa

(2000), the ash content contained in xanthan gum

reaches 7-12%. Minerals contained in xanthan gum

are calcium 0.35-0.65%, potassium 0.40-0.56% and

0.55-0.69% sodium (Lee, 2002). So that the more

xanthan gum is added, the higher the ash content.

Effect of Interaction between Comparison of

Forage Modified Purple Sweet Potato Flour, Dextrins

and Low Fat Milk with the addition of Xanthan Gum

to Ash Content of Composite Flour The treatment

interaction ratio of forage-modified purple sweet

potato flour, dextrin and low-fat milk with the

addition of xanthan gum gave an insignificant

difference (P> 0.05) on the ash content so that further

testing was not carried out.

3.3 Protein Content

The Comparison Effect of Forage Modified Purple

Sweet Potato Flour, Dextrin and Low Fat Milk on

Protein Content of Composite Flour. Comparison of

forage-modified purple sweet potato flour, dextrins

and low-fat milk had a very significant effect (P

<0.01) on the protein content of composite flour. The

results of the average difference test indicate the level

of difference for each level can be seen in Table 3.

Table 3: The results of the mean difference test of the effect

of the comparison of forage-modified purple sweet potato

flour, dextrins and low-fat milk on protein content of

composite flour

HMT:

Dextrin:

Low Fat

Milk

Avg. Distance 0.05 0.01

70:20:10 4.529

- - -

60:20:20 6.041

2 0.075 0.103

50:20:30 6.974

3 0.079 0.109

40:20:40 7.925

4 0.081 0.111

Note: Different letters in the notation column indicate

significantly different effects on the level (P <0.05) and was

significantly different at the level (P <0.01).

Table 3 shows that the less the addition of the

modified purple sweet potato flour ratio with the

fixed dextrin ratio and the more low-fat milk, the

higher the protein. The protein content is quite good

because it is higher than the protein found in purple

sweet potato flour, namely 2.79% (Anwar, et al.,

1993). The increase in protein levels is due to the

addition of low-fat milk which contains protein for

better nutrition, the protein found in low-fat milk

(Tropicana Slim) where in one cup of milk (45 g) has

7 grams of protein which is important to meet daily

protein needs (Tropicana, 2015).

Physicochemical Characteristics and Functional of Composite Flour from Purple Sweet Potato Starch (Ipomoea Batatas L.) Modiﬁed HMT,

Dextrin and Low Fat Milk

613

4 CONCLUSION

Comparison of the mixing of forage-modified purple

sweet potato flour, dextrins and low-fat milk had a

very significant effect (P <0.01) on ash content and

protein content. The addition of xanthan gum had a

very significant effect (P <0.01) on ash content The

best treatment is found in K4E1 treatment.

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Physicochemical Characteristics and Functional of Composite Flour from Purple Sweet Potato Starch (Ipomoea Batatas L.) Modiﬁed HMT,

Dextrin and Low Fat Milk

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