Characteristics of Red Sweet Potato (Ipomea batatas) Analog Rice (SPAR) From The addition of Cassava Flour (Manihot utillisima) and Carrot (Daucus carota)

Tuty Anggraini (1), Vivin Jenika Putri (2), - Neswati (3), - Yuliani (4)
(1) Andalas University
(2) Andalas University
(3) Andalas University
(4) SMKN1 Talamau Pasaman
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How to cite (IJASEIT) :
Anggraini, Tuty, et al. “Characteristics of Red Sweet Potato (Ipomea Batatas) Analog Rice (SPAR) From The Addition of Cassava Flour (Manihot Utillisima) and Carrot (Daucus Carota)”. International Journal on Advanced Science, Engineering and Information Technology, vol. 6, no. 5, Oct. 2016, pp. 723-8, doi:10.18517/ijaseit.6.5.762.
The objective of this research was to determine the effect of the addition ratio of cassava flour and carrots in making  sweet potato analog rice. This research also used completely randomized design with 5 treatments and 3 replication. The treatment in this study was the addition of cassava flour 90%, 80%, 70%, 60%, 50%, and the carrots 10%, 20%, 30%, 40%, 50% to the entire material. The results showed that the addition of cassava flour and carrots give significantly different results on fat content, antioxidant activity and beta-carotene, no significant difference in moisture content, ash content, protein content, crude fiber content, carbohydrates, total polyphenol. The results of treatment E (50% cassava flour : 50% carrot) obtained an average water content of 7.75%, 2.67% ash content, protein content of 2.56%, 0.41% fat, carbohydrate content of 86.59%, crude fibre content 18.74 %, 48.97% antioxidant activity, total polyphenols 0.61%, the determination of the energy value 3.58kcal, beta-carotene 5017.83μg / 100ml.

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