Making Purple Sweet Potato Sticks with the Addition of Tapioca Flour and Grated Cheese (Ipome batatas L.)
DOI:
https://doi.org/10.58466/1a0zws93Keywords:
Purple Sweet Potato, Roasted Cheese, Tapioca FlourAbstract
Purple sweet potato (Ipomoea batatas L.) is a local food crop rich in anthocyanin antioxidants. However, it is commonly processed into traditional foods, limiting its economic value. This study aimed to determine the effect of grated cheese on the physicochemical and organoleptic properties of purple sweet potato sticks. Completely Randomized Design (CRD) was used with three treatments: P1 (20 g grated cheese), P2 (30 g grated cheese), and P3 (40 g grated cheese), each mixed with purple sweet potato puree and tapioca flour. Organoleptic tests included color, aroma, taste, and texture using a 1–5 hedonic scale with twenty semi-trained panelists. Moisture and ash contents were also analyzed. Data were evaluated using ANOVA at a 95% confidence level and followed by Duncan’s Multiple Range Test (DMRT) when significant differences occurred. Results showed that moisture content ranged from 0.101% to 0.180% and ash content from 1.06% to 1.27%, meeting SNI 01-2973-1992 standards. The addition of grated cheese had no significant effect on organoleptic attributes (p>0.05). P1 was the best treatment, with the highest taste score (4.15), moisture content of 0.180%, ash content of 1.27%, and the best crispness value (10.18 N). Purple sweet potato sticks with grated cheese on local ingredients.
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