Abstract
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.
Highlights
Sweet potato is an alternative carbohydrate source instead of rice
This research was conducted to determine the effect of nutrient content including water content, ash content, fat content, protein content, carbohydrate content and total energy sweet potato to the cooking process by roasting, boiling, steaming, and frying
After the roasting process is complete, sweet potatoes are ready for chemical testing including water content, protein content, ash content, fat content, carbohydrate content, and total energy
Summary
Sweet potato is an alternative carbohydrate source instead of rice. Sweetpotato plants are relatively easy to cultivate because they have high adaptability to drought. In addition to providing high energy, mostly in the form of carbohydrates, have high carotene, ascorbic acid, niacin, riboflavin, thiamin, and mineral contents (Ambarsari et al, 2009). The processing of sweet potatoes causes a decrease in the chemical composition and nutrients of these foodstuffs such as water content, ash content, protein content and fat content (Hardoko, 2010). Sweet potatoes processing can affect the content nutritional content, food safety, and consumer acceptance. Changes in nutrient content can result in changes in the chemical properties changes in color, texture, odor, and taste of sweet potatoes that is less or not preferred. This research was conducted to determine the effect of nutrient content including water content, ash content, fat content, protein content, carbohydrate content and total energy sweet potato to the cooking process by roasting, boiling, steaming, and frying
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