<![CDATA[ABSTRACT The purpose of this research was to find the effect of blanching method and blanching time on physical, chemical, and functional characteristic of purple sweet. This study used a completely randomized design with two factors, namely the method of blanching (B): (blanching with hot water in open containers, blanching with steam in an open container at 90 C, blanching with hot water in closed container at 90 C, and blanching water vapor in a closed container at 90 C and blanching time (T): (5,10,15 minutes). The parameters analyzed were the color values, bulk density, organoleptic of color and aroma, the index of browning, moisture content, water and oil absorption, swelling power, ,solubility and baking expansion. The result showed that the method of blanching had highly significant effect of yield, color, bulk density, moisture content and anthocyanin, and had no significant effect on organoleptic of aroma and color, index of browning, water and oil absorption, swelling power, solubility and baking expansion. Blanching time had highly significant effect in organoleptic of color and aroma, water content and swelling power and had no significant effect on the value of color, browning index water and oil absorption, swelling power, solubility, and baking expansion. The interaction between the two factors had significantly affected on water content and had no significant effect of the value of the color, bulk density, organoleptic aroma and color, browning index, water and oil absorption, solubility, and baking expansion. The best quality flour was flour with hot water blanching method in a open container at 90 oC for 15 minutes. Keywords: Blanching, Flour, Method, Purple Sweet Potato, Temperature ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh metode dan lama blansing terhadap karakteristik fisik, kimia, dan fungsional tepung ubi jalar ungu. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor yaitu metode bansing (B): (blansing dengan air panas wadah terbuka suhu 90 oC, blansing dengan uap air panas wadah tertutup suhu 90 oC, blansing dengan uap air panas pada wadah tertutup suhu 90 oC dan blansing dengan uap air panas pada eah tertutup suhu 90 oC. dan lama balancing (T): (5,10,dan 15 menit). Parameter yang dianalisa meliputi nilai warna, densitas kamba, organoleptik warna dan aroma, indeks pencoklatan, kadar air ,daya serap air dan minyak, swelling power,kelarutan dan baking ekspansion. Hasil penelitian menunjukkan bahwa metode blansing memberikan pengaruh berbeda sangat nyata terhadap rendemen, warna, densitas kamba, kadar air dan antosianin dan memberikan pengaruh berbeda tidak nyata terhadap organoleptik aroma,warna, indeks pencoklatan, daya serap air dan minyak, swelling power,kelarutan, dan baking ekspansion. Lama blansing memberikan pengaruh berbeda sangat nyata terhadap organoleptik warna dan aroma, kadar air dan swelling power, dan memberikan pengaruh berbeda tidak nyata terhadap nilai warna, indeks pencoklatan, daya serap air dan minyak, swelling power, kelarutan dan baking ekspansion. Interaksi Antara kedua faktor memberikan pengaruh berbeda nyata terhadap kadar air dan memberikan pengaruh berbeda tidak nyata terhdap organolpetik warna dan aroma, indeks pencoklatan, daya serap air dan minyak, kelarutan, dan baking ekspansion. Tepung dengan mutu terbaik adalah tepung dengan metode blansing pada wadah terbuka suhu 90 0C selama 15 menit. Kata kunci : Blansing, Metode, Suhu, Tepung, Ubi Jalar Ungu]]>
