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Physical and chemical properties of restructured sweet potato stick from three sweet potato cultivars

Restructured Sweetpotato Stick (RSS) was developed in attempt to overcome the lack of sweetpotato availability during off season. Moreover, RSS was produced aimed to control of the adequate qualities caused by the variation characteristics of sweetpotato. The making of RSS from 3 sweetpotato variet...

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Main Authors: Abdul Rahman, Russly, Utomo, Joko Susilo
Format: Article
Language:English
Published: Indonesian Society for Knowledge and Human Development 2015
Online Access:http://psasir.upm.edu.my/id/eprint/45845/1/RSS.pdf
http://psasir.upm.edu.my/id/eprint/45845/
http://insightsociety.org/ojaseit/index.php/ijaseit/article/view/474/507
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spelling my.upm.eprints.458452021-01-25T17:17:48Z http://psasir.upm.edu.my/id/eprint/45845/ Physical and chemical properties of restructured sweet potato stick from three sweet potato cultivars Abdul Rahman, Russly Utomo, Joko Susilo Restructured Sweetpotato Stick (RSS) was developed in attempt to overcome the lack of sweetpotato availability during off season. Moreover, RSS was produced aimed to control of the adequate qualities caused by the variation characteristics of sweetpotato. The making of RSS from 3 sweetpotato varieties was to study physicochemical and sensory attributes of the final product. RSS was produced using three sweetpotato (SP) varieties with different flesh colour namely White, Yellow and Orange. Samples, including raw materials, intermediate and final products were analyzed for physicochemical attributes. White and Orange cultivars judged generated the good quality RSS. A similar hardness and shearing force of RSS made of White and Orange was found. Proximate compositions on dry base (db) were: protein 3.59 and 2.74%, fat 21.44 and 35.91%, carbohydrate 71.83 and 59.19%; and ash 3.13 and 2.17%, respectively. White cultivar produced the RSS having yellow bright colour, high firmness and low fat content, whereas Orange cultivar generated RSS with bright orange colour, medium firmness but high fat content. RSS made from White and Orange cultivars were preferred with sensory score above the average. Result from this study illustrates that White and Orange sweetpotato cultivars can be used to make a convenient restructured product (RSS). Indonesian Society for Knowledge and Human Development 2015 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/45845/1/RSS.pdf Abdul Rahman, Russly and Utomo, Joko Susilo (2015) Physical and chemical properties of restructured sweet potato stick from three sweet potato cultivars. International Journal on Advanced Science, Engineering and Information Technology, 5 (1). pp. 16-22. ISSN 2088-5334; ESSN: 2460-6952 http://insightsociety.org/ojaseit/index.php/ijaseit/article/view/474/507
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Restructured Sweetpotato Stick (RSS) was developed in attempt to overcome the lack of sweetpotato availability during off season. Moreover, RSS was produced aimed to control of the adequate qualities caused by the variation characteristics of sweetpotato. The making of RSS from 3 sweetpotato varieties was to study physicochemical and sensory attributes of the final product. RSS was produced using three sweetpotato (SP) varieties with different flesh colour namely White, Yellow and Orange. Samples, including raw materials, intermediate and final products were analyzed for physicochemical attributes. White and Orange cultivars judged generated the good quality RSS. A similar hardness and shearing force of RSS made of White and Orange was found. Proximate compositions on dry base (db) were: protein 3.59 and 2.74%, fat 21.44 and 35.91%, carbohydrate 71.83 and 59.19%; and ash 3.13 and 2.17%, respectively. White cultivar produced the RSS having yellow bright colour, high firmness and low fat content, whereas Orange cultivar generated RSS with bright orange colour, medium firmness but high fat content. RSS made from White and Orange cultivars were preferred with sensory score above the average. Result from this study illustrates that White and Orange sweetpotato cultivars can be used to make a convenient restructured product (RSS).
format Article
author Abdul Rahman, Russly
Utomo, Joko Susilo
spellingShingle Abdul Rahman, Russly
Utomo, Joko Susilo
Physical and chemical properties of restructured sweet potato stick from three sweet potato cultivars
author_facet Abdul Rahman, Russly
Utomo, Joko Susilo
author_sort Abdul Rahman, Russly
title Physical and chemical properties of restructured sweet potato stick from three sweet potato cultivars
title_short Physical and chemical properties of restructured sweet potato stick from three sweet potato cultivars
title_full Physical and chemical properties of restructured sweet potato stick from three sweet potato cultivars
title_fullStr Physical and chemical properties of restructured sweet potato stick from three sweet potato cultivars
title_full_unstemmed Physical and chemical properties of restructured sweet potato stick from three sweet potato cultivars
title_sort physical and chemical properties of restructured sweet potato stick from three sweet potato cultivars
publisher Indonesian Society for Knowledge and Human Development
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/45845/1/RSS.pdf
http://psasir.upm.edu.my/id/eprint/45845/
http://insightsociety.org/ojaseit/index.php/ijaseit/article/view/474/507
_version_ 1690372561355931648
score 13.211869

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