Sweet Potatoes: Development and Potential-s as Alternative Food Ingredients
Yoesti Silvana Arianti, Yos Wahyu Harinta
Department of Agribusiness, Faculty of Agriculture, Universitas Veteran Bangun Nusantara Sukoharjo, Indonesia
Abstract
Sweet potato is a local food that can help reduce dependence on rice and flour consumption. This commodity is the main source of carbohydrates, after rice, cassava, flour and corn. The usefulness and potential of sweet potatoes as alternative food needs to be developed, especially in rural areas. However, sweet potato commodity has not been considered as an important and high economic value commodity in Indonesia. This is in contrast to developed countries, where sweet potatoes have been used as food and non-food raw materials, among others, used to make noodles, sweet potatoes, desserts, confectionery, soy sauce, flour, wine, vinegar, nata de coco, bioethanol and others. Sweet potato cultivated in Indonesia around 89% is used for food to meet the food needs of rural communities, the rest is for industrial raw materials and animal feed. The content of sweet potatoes includes carbohydrates, vitamins, and minerals. Yellow / orange sweet potato is rich in beta-carotene and purple sweet potato contains anthocyanin compounds (antioxidants). Sweet potato processing is still limited to traditional types of food whose products are considered less attractive when compared to processed flour products. Meanwhile, intermediate products that have been developed include flour, instant flour, and starch that can be used as a substitute for flour (10-100%) in pastry products, wet cakes, breads, and noodles.
Keywords: Sweet Potatoes, Local Food, Potential and Development Materials, Karanganyar Regency
Topic: Environmentally Sustainable Agriculture