Authors:
Emma Zaidar
1
;
Rumondang Bulan
2
;
Firman Sebayang
2
;
M. Zulham Efendi Sinaga
3
and
Rina Latipah
3
Affiliations:
1
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Pusat Unggulan iptek (PUI) Kitosan dan Material Maju, Indonesia
;
2
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Indonesia
;
3
Departement of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan, Indonesia
Keyword(s):
purple sweet potato flour, carbohydrates, proteins, fats and antioxidants
Abstract:
Determination of protein, fat and carbohydrates of brownies with variations of purple sweet potato flour comparison with wheat flour. Brownies flour made with variation ratioof purple sweet potato flour with wheat flour that was (80:20), (60; 40), (40:60) and (20:80) with a total weight of 100 grams of flour. The protein content was determined by the Kjeldahl method, fFat content was determined by continuous extraction, carbohydrate content was determined by counting aliquots weight reduction as the results of moisture, ash, protein and fat. The result showed the highest protein content in variation (40:60) which is 7.09% and the lowest (80:20), which is 3.23%. The more purple sweet potato flour added the protein in brownies was increase. The highest fat content in variation (20:80) is 18.60% and the lowest (80:20) and (60: 40), which is 0.63%. The more the flour was added the fat content of the brownies was increase. The highest levels of carbohydrates obtained from the reduction of
protein, fat, water and ash. Furthermore, the antioxidant test on purple sweet potato flour which has antioxidants that are very good for consumption which have IC50: 173.14 mg / L.
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