SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP)
ISSN: 2964-3538
This study aimed to evaluate the potential use of purple sweet potato flour as a substitute in vermicelli production and to assess the effect of steaming duration on the resulting product quality. A factorial Randomized Block Design (RBD) was employed with two factors: the ratio of rice flour to purple sweet potato flour (50:50, 70:30, and 90:10) and steaming duration (10, 20, and 30 minutes). Each treatment combination was replicated three times, yielding a total of 27 experimental units. The quality parameters analyzed included moisture content, ash content, protein content, crude fiber, elasticity, rehydration capacity, shelf stability, and organoleptic attributes (color, aroma, taste, texture, and overall acceptability). The findings indicated that the substitution of purple sweet potato flour had a significant effect on moisture content, protein content, crude fiber, elasticity, rehydration capacity, and organoleptic parameters. Steaming duration influenced rehydration capacity and organoleptic evaluation. The interaction between the two factors affected rehydration capacity, taste, texture, and overall acceptability of the vermicelli. The best treatment was obtained from the 70:30 ratio with a steaming duration of 20 minutes, producing vermicelli with a moisture content of 9.93%, a protein content of 3.55%, crude fiber of 1.07%, elasticity of 6.63%, rehydration capacity of 71.1%, and anthocyanin content of 13.726 mg/L. The results demonstrated that purple sweet potato flour can be used as a substitute for rice flour up to 30% in vermicelli production, while maintaining good product quality.
Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Transformasi Teknologi Pertanian untuk Meningkatkan Hilirilisasi Agroindustri dan Kedaulatan Pangan
Volume:
5
Issue:
1
Publication date:
22 December 2025