ASSESSMENT OF PURPLE SWEET POTATO FLOUR ANTIN 2 AND ANTIN 3 VARIETIES NUTRITIONAL QUALITY USING VARIOUS DRYING TEMPERATURE

Abstract

To produce purple sweet potato flour ( Ipomoea batatas L.) through natural drying under sunlight is weather dependent and has fluctuating quality. Drying with a cabinet dryer has the potential to ensure consistency and time efficiency. This study aims to assess differences in purple sweet potato varieties and drying temperature on antioxidant activity, anthocyanin levels, and chemical characteristics of flour in Antin 2 and Antin 3 varieties. The study was designed using a randomized complete design with two factors, including factor I (Antin 2 and Antin 3 varieties) and factor II of drying cabinet drying temperature (40 o C, 50 o C, and 60 o C), while fresh tuber as a control. Parameters observed included antioxidant activity, anthocyanin content, water content, ash content, protein content, fat content, carbohydrate content, vitamin A, vitamin C, and purple sweet potato flour. Data were analyzed using the ANOVA test. The Antin 3 variety has higher levels of anthocyanins and antioxidants than the Antin2 variety. Antin 3 has a significantly higher fat and Vitamin A content than Antin 2 variety. Antin 2 has significantly higher protein and vitamin C content than Antin 3 variety. The temperature has a significant effect on water and carbohydrate content