E3S Web Conf.
Volume 142, 2020The 3rd International Conference on Agricultural and Life Sciences (ICALS 2019)
|Number of page(s)||4|
|Section||Agriculture and Food Sciences|
|Published online||21 January 2020|
The Effect of Different Processing Techniques in Sweet Potato (Ipomoea batatas) of Content Nutrition
Study Program of Livestock Product Processing Technology State Polytechnic of Banyuwangi
2 Department of Biology Education, Universitas Sebelas Maret, Indonesia
The objective of this study is to define the quality of sweet potato nutrition content in different processing techniques. Processing techniques were roasted, steamed, fried, and boiled. The research method was to experiment complete randomized design with four treatments and five replications for each treatment . The variables chemical quality test were water content, fat content, protein content, ash content, carbohydrate content, and total energy. The result of the chemical quality test showed processing techniques of sweet potato were significant influence water content, fat content, protein content, carbohydrate content, and analysis of total energy (P<0,05). The conclusion roasted processing techniques have higher levels of protein, carbohydrate content, and overall energy than others but have low on fat content, water content, and ash content.
Key words: Chemical content / Processing techniques / Sweet potato
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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