Proceedings of the International Conference on Tropical Agrifood, Feed and Fuel (ICTAFF 2021)

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Effect of Baking Temperature and Duration Towards Proximate, Crude Fiber Content and Antioxidant of Sweet Potato Snackbar Coated with Soursop Yoghurt

Authors
Maghfirotin Marta Banin, Uzair Nur Aziz, Maulida Rachmawati, Marwati Marwati, Aswita Emmawati1, *
Department of Agricultural Product Technology, Faculty of Agriculture, Mulawarman University
*Corresponding author. Email: aswita_emmawati@faperta.unmul.ac.id
Corresponding Author
Aswita Emmawati
Available Online 7 January 2022.
DOI
10.2991/absr.k.220102.025How to use a DOI?
Keywords
Purple Sweet Potato; Soursop; Yogurt; Coated Snack Bar
Abstract

Snack bars are defined as snack products in the form of stems and are a mixture of various ingredients such as cereals, fruits, nuts, which are bound to each other with the help of a binder agent. Utilization of purple sweet potato and soursop fruit to diversify food and improve its quality and nutritional value. This study was conducted to determine the chemical characteristics of the purple sweet potato snack bar coated with soursop yogurt in the form of water content, ash content, fat content, protein content, carbohydrate content, total energy, crude fiber, and antioxidant activity (IC50). This study used two factors and two replications. The first factor is the roasting temperature (120°C, 130°C, 140°C, 150°C, 160°C), and the second factor is the roasting time (50 minutes, 70 minutes, 90 minutes). The results showed that the temperature and baking time had a significant effect on the chemical characteristics of the resulting snack bar. From the results of chemical analysis of purple sweet potato snack bar with the addition of soursop yogurt, the best treatment was at a temperature of 120°C and a roasting time of 50 minutes with a water content of 11.12%, ash content of 1.74%, fat content of 11.39%, protein 3.85%, carbohydrates 72.23 %, calories 340.79 Kcal, crude fiber 3.88%, and antioxidants 129.86 ppm.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the International Conference on Tropical Agrifood, Feed and Fuel (ICTAFF 2021)
Series
Advances in Biological Sciences Research
Publication Date
7 January 2022
ISBN
978-94-6239-510-7
ISSN
2468-5747
DOI
10.2991/absr.k.220102.025How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - Maghfirotin Marta Banin
AU  - Uzair Nur Aziz
AU  - Maulida Rachmawati
AU  - Marwati Marwati
AU  - Aswita Emmawati
PY  - 2022
DA  - 2022/01/07
TI  - Effect of Baking Temperature and Duration Towards Proximate, Crude Fiber Content and Antioxidant of Sweet Potato Snackbar Coated with Soursop Yoghurt
BT  - Proceedings of the  International Conference on Tropical Agrifood, Feed and Fuel (ICTAFF 2021)
PB  - Atlantis Press
SP  - 159
EP  - 166
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220102.025
DO  - 10.2991/absr.k.220102.025
ID  - Banin2022
ER  -