BASIC SCIENCE EDUCATION IN TECHNOLOGICAL PROCESSING OF INSTANT SWEET POTATO SOUP AS HEALTHY FOOD TO KEEP PRODUCTIVE DURING PANDEMIC Tati Setiawati1, Ade Juaedah1, Elly Lasmanawati1, Atat Siti Nurani1, Karpin1, Ai Mahmudatussa’adah1*, Muktiarni1
Universitas Pendidikan Indonesia
Abstract
During a pandemic, we need nutritious, healthy foods, like instant sweet potato soup (ISPS). The ISPS manufacturing process must pay attention to the quality of the materials, physicochemical properties, and the interaction of elements with equipment. This research explains the basis of science and technology in making ISPS. The ingredients used are Cilembu sweet potato, vegetables, and spices. In the first step, all the components must be thoroughly dried. Sweet potatoes contain polyphenols and phenolase enzymes, when they contact with oxygen, causing enzymatic browning. To prevent this oxidation can be done by deactivating the enzyme, or avoiding contact with oxygen. The type of slicer used determines the speed of browning. Iron material speeds up the browning process, while stainless steel is inner. To maintenance polyphenols when drying, freeze-drying techniques can be used, but they are expensive. Drying with a drum dryer can relatively maintain the antioxidant content. Sun drying is not hygienic. Drying with an oven or using a drying cabinet, the equipment is simple, but the damage of functional properties more decreases. After drying, all the ingredients were mill, heat is generated, which causes degradation of the phytochemical content in instant sweet potato. How much the decrease needs to study further.
