Abstract:
Sweet potato is a local product that is still low utilization as a source of
energy. Basically energy sourced on carbohydrates are not covered
kemungkianan on sweet potato. So researchers take the initiative to develop
products made from local which is still less pengdayagunaanya. This study used
Factorial Randomized Complete Random Design with two (2) replications. The
researchers took samples with 4 factors where the first factor was the addition
of fermented sweet potato starch, T1 = 10%, T2 = 20%, T3 = 30% and T4 = 40
% While factor 2 is the roasting time (L) L1 = 20 minutes, L2 = 25 minutes, L3
= 30 minutes and L4 = 35 minutes.
The effect of addition of fermented sweet potato starch gives very
significant different effect on carbohydrate, protein content, moisture content,
β-carotene content, ash content and texture organoleptic. The effect of roasting
time has very significant effect on carbohydrate, protein content, water content,
fiber content, β-carotene content, ash content, and organoleptic texture
