Abstract:
Sweet potato is a functional food as a prebiotic, a producer of sugar and oligosaccharides. This study aimed to observe the effect of storage on levels of sugar and oligosaccharide on sweet potatoes from South Borneo. Sweet potatoes are stored at room temperature and chilling (± 5 ° C). The amount and type of sugar and oligosaccharides determined by HPLC RID. Sugar found in sweet potatoes are glucose, fructose and sucrose, while the oligosaccharides are maltose, raffinose, and nistose, stachiose. Fresh sweet potato contains only glucose, fructose, sucrose and maltose and raffinose, except gumbili Nagara yellow does not contain raffinose. At room temperature storage, sugar and oligosaccharides found is the same, namelyglucose, fructose, sucrose, maltose and raffinose. The stachiose and nistose undetected. The amount of raffinose, maltose and sucrose increased on storage at room temperaturethan fresh, especially on Binuangand whitegumbili Nagara. The content of raffinose in white gumbili Nagara is 1.16% and the sweet potato Binuang is 1.40%. The chilling temperature storage, the type of sugar found are glucose, fructose, and sucrose, while the oligosaccharides are maltose, raffinose, nistose and stachiose. Stachiose and nistose only found in sweet potatoes Binuang. In general, an increase in the amount of glucose, fructose, sucrose, maltose and raffinose on sweet potato Binuang, Marabahan Dadahup, and yellow gumbili Nagara at storage. Significant improvement occurred in Binuang sweet potato. At chilling temperatures, raffinose content in sweet potato Binuang is 4.77%, while the content of nistose and stachiose are 1.79%. The sweet potato Marabahan Dadahup increase the amount of sucrose and maltose are significant. Based on our finding it is suggested that oligosaccharides sources that can be developed is the use of sweet potato Binuang and Dadahup.
