Chemical and sensory analysis of several sweet potatoes (Ipomoea batatas L.) clones

Abstract

Abstract This study aims to find out suitable chemical composition and sensory test of 24 sweet potato clones to select clones that meet consumer preferences. This study was conducted at the Laboratory of Animal Food, Faculty of Agriculture, Universitas Syiah Kuala in September to October, 2015. The clones used in this study were nineteen sweet potato clones passed by CIP-SEA Bogor, Indonesia, and five Local clones. The study used Completely Randomized Design of non-factorial where clones were treated. The highest moisture content and ash were found in Cream Saree, local clones (83%; 4.77%). The highest protein content was found in CIP-BDG and CIP-WHI5 clones (4.89%; 4.58%), and the highest carbohydrate content (56.10%) was found in CIP-CER. The sensory results were that the preferred round tuber shape was found on CIP-513 clone, the preferred texture of tuber skin and soft tuber flesh were found on CIP-MAN, CIP-BDG, CIP-WHI5, CIP-204, CIP-B19, CIP-287, CIP-GA, SARI, local Cream Saree, local Orange Saree, the preferred skin color and purple tuber flesh were found in CIP-1945 clones, CIP-BDG, and CIP-W, the preferred sweet tuber taste was found in CIP-B9 clones, and the overall reception criteria was found on the CIP-GA clone.