<![CDATA[ABSTRACT The purpose of this research was to find the effect of pre-treatment method and drying temperature on physical of orange flesh sweet potato flour. This research was using randomized design with two factors, namely the method of pre-treatment (P): (sweet potato unpeeled and slice, sweet potato peeled and slice, sweet potato unpeeled then slice and soaking in sodium metabisulfite (Na2S2O5) 0,5 %, sweet potato peeled then slice and soaking in sodium metabisulfite (Na2S2O5) 0,5 % and the drying temperature (T): (50 oC, 55 oC, 60 oC, 65 oC). The parameters that analyzed were the color values, bulk density, organoleptic test of color and aroma, and browning index.The research showed that the pre-treatment had highly significant effect on the value of the color, organoleptic test of color and aroma, had no significant effect on the bulk density and browning index. The temperature of drying gives highly significant effect on organoleptic test of color and browning index, had no significant effect on the value of the color, bulk density, and organoleptic test of aroma. The interaction between the two factors had no significant effect on the value of the color, bulk density, organoleptic test of color and aroma, and browning index. Keywords: drying temperature, pre-treatment, sodium metabisulfite, orange flesh sweet potato flour, tuber skin ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh metode perlakuan awal dan suhu pengeringan terhadap mutu fisik, kimia, dan fungsional tepung ubi jalar oranye. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yaitu metode perlakuan awal (P): (ubi tidak dikupas dan diiris, ubi dikupas dan diiris, ubi tidak dikupas lalu diiris dan perendaman sodium metabisulfit (Na2S2O5) 0,5 %, ubi dikupas lalu diiris dan perendaman sodium metabisulfit (Na2S2O5) 0,5 % dan suhu pengeringan (T): (50 oC, 55 oC, 60 oC, 65 oC). Parameter yang dianalisa meliputi nilai warna, densitas kamba, organoleptik warna dan aroma, dan indeks pencoklatan. Hasil penelitian menunjukkan bahwa perlakuan awal memberikan pengaruh berbeda sangat nyata terhadap nilai warna, organoleptik warna dan aroma, serta memberikan pengaruh berbeda tidak nyata terhadap densitas kamba dan indeks pencoklatan. Suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap organoleptik warna dan indeks pencoklatan, serta memberikan pengaruh berbeda tidak nyata terhadap nilai warna, densitas kamba, dan organoleptik aroma. Interaksi antara kedua faktor memberikan pengaruh berbeda tidak nyata terhadap nilai warna, densitas kamba, organoleptik warna dan aroma, dan indeks pencoklatan. Kata kunci: kulit ubi, perlakuan awal, sodium metabisulfit, suhu pengeringan, tepung ubi jalar oranye]]>
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