scholarly journals PREFERENSI OLAHAN UBI JALAR UNGU DAN UBIKAYU DI KABUPATEN MADIUN PROVINSI JAWA TIMUR

2016 ◽  
Vol 19 (2) ◽  
pp. 135
Author(s):  
Aniswatul Khamidah
Keyword(s):  
Sweet Potato ◽  
Block Design ◽  
Ice Cream ◽  
Consumer Preference ◽  
French Fries ◽  
Raw Material ◽  
Cassava Flour ◽  
Adoption Of Technology ◽  
Product Preferences ◽  
Purple Sweet Potato

<p>ABSTRACT</p><p>Preference of Processed Purple Sweet Potato and Cassava in Madiun District. Through<br />Sustainable Reserved Food Garden Model (SRFGM), women farmers group "Karya Mulya" was introduced to the technology of purple sweet potato and cassava processing, which have not been utilized optimally. This assessment aimed to determine the farmers’ acceptance of the introduced technologies, to know the most preferred product along<br />with chemical and sensory quality and to know the ranking of product preferences with the influencing factors. This assessment was carried out in the Wonorejo village and Assessment Institute of Agricultural Technology (AIAT) East Java, using a randomized block design with 28 replicates. The treatments tested were purple sweet potato flour, purple<br />sweet potato ice cream, purple sweet potato jams, purple sweet potato french fries, modified cassava flour, noodles, stick and brownies from modified cassava flour. Parameters observed were women farmer acceptance and preference of the processed technologies that have been introduced, the ranking of product preferences with the factors that influence and the nutrient composition. The assessment resulted that the farmers’ responses especially on the "easiness of processing" was 3.67-4.90; "easiness of obtaining raw materials" was from 3.38 to 4.95 (easy to very easy). The consumer preference value of the purple sweet potato products was on the range of 3.81 to 4.57 (like to very like). The rank of most preferred products were ice cream, french fries, jam and flour respectively. Ice cream had the highest preference containing of 64.93%; ash 2.15%; fat 2.20%; protein 2.94%; carbohydrate 27.78%; calories 142.70 cal/100 g and anthocyanins 0.23 mg/g. The panelist preference value of cassava products was between 4.05 and 4.524 (like to very like). For cassava product, the rank of the most favored products were brownies, noodles, stick and mocaf.<br />Brownies encompassed the highest value with the water content of 30.11%; ash 1.78%; protein 5.88%; fat 19.20%;<br />carbohydrates 43.02% and calories 368.43 cal/100 g. Factors that affecting adoption of technology are the simplicity of raw material (50%), easiness of process (44.44%), efficiency of labor (5.556%) and the simplicity of tool.</p><p>Keywords: purple sweet potatoes, cassava, organoleptic test</p><p>ABSTRAK</p><p>Melalui Kegiatan Model Kawasan Rumah Pangan Lestari (M-KRPL), kelompok wanita tani (KWT) “Karya Mulya” diperkenalkan teknologi olahan ubikayu dan ubi jalar ungu, yang selama ini pemanfaatannya belum optimal.<br />Pengkajian bertujuan mengetahui penerimaan wanita tani terhadap teknologi yang diintroduksikan, mengetahui produk yang paling disukai beserta mutu kimia dan ensorisnya, serta mengetahui peringkat kesukaan produk dan faktor yang mempengaruhinya. Kegiatan dilaksanakan di Desa Wonorejo Kabupaten Madiun dan BPTP Jawa Timur, menggunakan Rancangan Acak Kelompok (RAK), 28 kali ulangan. Perlakuan yang diujikan yaitu tepung ubi jalar ungu, es krim ubi jalar ungu, selai ubi jalar ungu, french fries ubijalar ungu, tepung ubikayu termodifikasi, mie, stick dan brownies dari tepung ubikayu termodifikasi. Parameter yang diamati yaitu penerimaan dan preferensi wanita tani terhadap teknologi yang diintroduksikan, peringkat kesukaan produk dan faktor yang mempengaruhinya, serta<br />komposisi nutrisi produk terpilih. Hasil pengkajian menunjukkan bahwa penilaian petani mengenai teknologi yang diintroduksikan terutama “kemudahan cara pengolahan”, “kemudahan memperoleh bahan baku” berturut-turut sebesar 3,67-4,90; dan 3,38-4,95 (mudah sampai sangat mudah). Tingkat kesukaan konsumen pada olahan ubi jalar ungu<br />sebesar 3,81-4,57 (suka sampai sangat suka). Urutan olahan ubi jalar ungu dari yang paling disukai yaitu es krim, french fries, selai, dan tepung ubi jalar ungu. Es krim menempati nilai kesukaan tertinggi, dengan nilai kadar air 64,93%; abu 2,15%; lemak 2,20%; protein 2,94%; karbohidrat 27,78%; kalori 142,70 kal/100 gr; dan antosianin 0,23<br />mg/g. Tingkat kesukaan panelis terhadap olahan ubikayu sebesar 4,05 sampai 4,524 (suka sampai sangat suka).<br />Peringkat kesukaan olahan ubikayu dari yang paling disukai yaitu brownies, mie, stick dan tepung ubikayu termodifikasi. Brownies menempati nilai kesukaan tertinggi dengan nilai kadar air 30,11%; abu 1,78%; protein 5,88%; lemak 19,20%; karbohidrat 43,02% dan kalori 368,43 kal/100 gr. Faktor yang mempengaruhi adopsi teknologi yaitu kesederhanaan bahan (50%), kemudahan proses (44,44%), efisiensi tenaga kerja (5,556%) dan kesederhanaan alat.</p><p>Kata kunci: ubijalar ungu, ubikayu, uji organoleptik</p>

scholarly journals PENGARUH SUBSTITUSI UBI JALAR UNGU (Ipomoea batatas) SERTA PERBANDINGAN KACANG KORO (Canavalia ensiformis) DENGAN SUSU SKIM TERHADAP KARAKTERISTIK ES KRIM

2019 ◽  
Vol 6 (1) ◽  
pp. 51
Author(s):  
Tantan Widiantara
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Sweet Potato ◽  
Block Design ◽  
Skim Milk ◽  
Ice Cream ◽  
Fat Content ◽  
Jack Bean ◽  
Main Research ◽  
Purple Sweet Potato

This research was aimed to determine and to assess the influence of the substitution of purple sweet potato and the comparison between skim milk and jack bean extract to the characteristic of purple sweet potato ice cream. The benefits of this research are to diversifying local food-based products, to increase the value of jack bean and purple sweet potato, and as the reference for the researchers about the process of making purple sweet potato ice cream. This research consist of two stages. The first stage is preliminary research, then followed by the second stage; main research. The experiment was designed using Randomized Block Design (RBD) with (3x3) factorial pattern which is consist of 2 (two) factors. The first factor is the substitution of purple sweet potato (17,5% ; 22,5% ; 27,5%) and the second factor is the comparison between skim milk and jack bean extract (80%:20% ; 70%:30% ; 60%:40%), each combination was replicated three times. The results of the preliminary stages showed that jack bean extract contains HCN levels of 0.04968 mg/kg and protein content of 2.0499%, antioxidant activity of purple sweet potato paste of 178.218 ppm. The results of the main research showed that the substitution of purple sweet potato had an affect on protein content, fat content, overrun, attributes of color, aroma, taste, and texture of the ice cream. The comparison of skim milk and jack bean extract affect the protein content, attributes of color, aroma, taste, and texture of ice cream. The interaction between the two effects on protein content, fat content, attributes of color, taste, and texture of purple sweet potato ice cream. The antioxidant activity of the highest protein sample was 791.403 ppm.  

scholarly journals Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

2019 ◽  
Vol 10 (2) ◽  
pp. 153
Author(s):  
Sefanadia Putri
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sweet Potato ◽  
Block Design ◽  
Acetobacter Xylinum ◽  
Potato Flour ◽  
Total Carbohydrate ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

<p>Sweet potato is one type of tubers found in Indonesia. <em>Hybrid</em> of sweet potato flour is obtained from the modification of the processing by fermentation using lactic acid bacteria. The purpose of this study was to determine the nutritional and antioxidant content of various types of <em>hybrid</em> sweet potato flour. This research is an experimental laboratory with a true-experiment design. The experiment was arranged in a complete randomized block design (RCB) with three replications. The treatments are 6 types of sweet potatoes which include purple sweet potato Var.Antin 1, purple sweet potato val.local, white sweet potato, orange sweet potato, Japanese purple sweet potato Var.Ayamurasaki and cilembu sweet potato. The study included the fermentation process using lactic acid bacteria (Acetobacter xylinum) addition concentration of 5%, siege, analysis of nutrient content (water, ash, protein, fat, fiber and carbohydrates) and antioxidant activity of various types of <em>hybrid</em> sweet potato flour. The results showed that various types of <em>hybrid</em> sweet potato flour significantly affect the nutritional content which includes water content, ash content, fat content, protein content, fiber content and total carbohydrate. The result of antioxidant activity in various types of <em>hybrid</em> sweet potato flour after fermentation treatment in a concentration of 5% Acetobacter xylinum ranged from 29,383-53.7929%. The lowest value obtained at cilembu <em>hybrid</em> sweet potato flour and the highest value was obtained from the Japanese <em>hybrid</em> sweet potato flour var.Ayamurasaki.</p>

scholarly journals FORMULASI BODY SCRUB SARI UBI JALAR UNGU (IPOMOEA BATATAS L.) VARIETAS AYAMURASAKI

2018 ◽  
Author(s):  
Musdalipah
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Experimental Testing ◽  
Raw Material ◽  
Material Body ◽  
Water Emulsion ◽  
Oil In Water ◽  
Irritation Test ◽  
Purple Sweet Potato ◽  
Oil In Water Emulsion

Body scrub is cosmetic preparation used for skin care. One of the natural ingredients that can be used as raw material body scrub is purple sweet potato. Purple sweet potato contains vitamins C, E, A, carotene acids, phenols, polyphenols, and flavonoids are good for the skin. Others,polysaccharides from purple sweet potato are potential natural antioxidant.This study aims to formulate juice of purple sweet potato (Ipomoea batatas L.) varieties Ayamurasaki that formula A of 40%, formula B of 45% B, and formula C of 50%. This type of research is experimental. Testing includes homogenity test , pH test, organoleptic test, irritation test, and emulsion type test. Juice obtained by sampling grated until smooth, after that squeezed flannel cloth to obtain pollen purple sweet potato. The results showed preparations are designed to meet the physical evaluation semisolid dosage in the texture, a distinctive smell, color brown, homogeneous, oil in water emulsion type, pH ranges from 6.1 to 6.2, and does not irritate. The good body scub used is 45% of formula B

scholarly journals PENGARUH KONSENTARASI CARBOXYMETHYL CELULOSE TERHADAP KUALITAS ES KRIM UBI JALAR (Ipomea batatas L.)

2017 ◽  
Vol 6 (2) ◽  
pp. 45-51
Author(s):  
Meitycorfrida Mailoa ◽  
Siti Rodiyah ◽  
Syane Palijama
Keyword(s):  
Sweet Potato ◽  
Ice Cream ◽  
Food Product ◽  
Test Results ◽  
Level Control ◽  
Frozen Food ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
Potato Product ◽  
Purple Sweet Potato

Modern food processing technology has resulted in the creations of a new processed purple sweet potato product, one of which is the purple sweet potato ice cream. Ice cream is a frozen food product that are usually consumed as a desert, with main ingredients such as fat, nonfat dry material or nonfat solids, sweeteners, stabilizers, and emulsifiers (CMC). This research was aimed to determine the optimal CMC emulsifier concentration in making sweet potato ice cream. The experimental design used was Completely Randomized Design with four treatments, namely A1 level (control), A2 (0.1% CMC), A3 (0.3% CMC), and A4 (0.5% CMC). The results of this study indicate CMC concentration of 0.5% resulting in ice cream with a good quality, total sugar of 28.1%, fat of 5.67%, protein of 5.51%, total solids of 37.51% and water content of 62.47%. Organoleptic test results showed that with the CMC concentrations of 0.5%, the panelists gave texture attribute values of 3.5 and the degree of preference of 3:28. The purple sweet potato ice cream with CMC concentration of 0.5 percent had a good quality because it fitted with ice cream quality terms according to the SII. Keywords: carboxymethyl cellulose, ice cream, purple sweet potato   ABSTRAK Teknologi pengolahan pangan modern telah menghasilkan kreasi baru olahan ubi jalar ungu, salah satunya adalah es krim ubi jalar ungu. Es krim adalah produk pangan beku yang biasa dikonsumsi sebagai makanan selingan dengan bahan-bahan utama dalam pembuatannya seperti lemak, bahan kering tanpa lemak atau padatan bukan lemak, bahan pemanis, bahan penstabil, dan bahan pengemulsi. Penelitan ini bertujuan untuk mengetahui pengaruh konsentrasi bahan penstabil (CMC) terhadap es krim ubi jalar ungu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan empat taraf perlakuan yaitu A1 (kontrol), A2 (CMC 0,1%), A3 (CMC 0,3%), dan A4 (CMC 0,5%). Hasil Penelitian ini menunjukan konsentrasi CMC 0,5% menghasilkan es krim dengan kualitas baik, total gula 28,1%, lemak 5,67%, protein 5,51%, total padatan 37,51% dan kadar air 62,47%, Hasil uji organoleptik menunjukan konsentrasi CMC 0,5% lebih disukai panelis dengan nilai atribut untuk tekstur 3,5, dan tingkat kesukaan 3,28, Es krim ubi jalar ungu dengan konsentrasi CMC 0,5% memiliki kualitas baik karena sesuai dengan syarat mutu es krim menurut SII. Kata kunci: carboximethyl cellulose, es krim, ubi jalar ungu

scholarly journals PENGARUH PENAMBAHAN TEPUNG UBI JALAR UNGU (Ipomea batatas L. var. ayamurasaki) TERHADAP KARAKTERISTIK HEALTH-PROMOTING YOGURT

2019 ◽  
Vol 8 (4) ◽  
pp. 341
Author(s):  
Gusti Chandra Rizki ◽  
Komang Ayu Nocianitri ◽  
I Made Sugitha
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Sweet Potato ◽  
Block Design ◽  
Potato Flour ◽  
Randomized Block Design ◽  
Health Promoting ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
The Right

This research aims to identify the effect of adding purple sweet potato flour to the characteristics of health-promoting yogurt and to identify the right concentration of purple sweet potato flour to produce health-promoting yogurt with the best characteristics. This research used a Randomized Block Design (RBD) of the addition of purple sweet potato flour with the concentration of 0%, 2%, 4%, 6%, 8%. Each treatment was repeated 3 times, resulting in 15 experimental units. The data were then Analyzed of Variance (ANOVA) method and if the treatment had an effect on the variable, the Duncan Multiple Range Test (DMRT) were performed. The results showed purple sweet potato flour has significant effect to lactic acid total, pH, antioxidant activity, color, texture, and taste of health-promoting yogurt and did not significantly affect LAB total, hedonic taste, aroma, and overall acceptance. The addition of 8% purple sweet potato flour resulted in the best characteristic under the following criteria: 1.23% of lactic acid total, 3.73 of pH, 90.33% of antioxidant activity, 13.19 log CFU/ml of LAB total, pink color and indefferent color, thick texture rather like, sour taste rather like, flavor and overall acceptance rather like. Keywords: health-promoting yogurt, purple sweet potato flour, antioxidant.  

scholarly journals Produksi Inulin Berbasis Umbi-Umbian Lokal Sebagai Bahan Dasar Obat

2020 ◽  
Vol 4 (1) ◽  
pp. 14-23
Author(s):  
Isana Supiah Yosephine Louise
Keyword(s):  
Sweet Potato ◽  
Rural Community ◽  
Ipomoea Batatas ◽  
Storage Time ◽  
Raw Material ◽  
Monascus Purpureus ◽  
High Price ◽  
Dioscorea Alata ◽  
Valuable Product ◽  
Purple Sweet Potato

AbstrakInulin merupakan bahan dasar obat yang banyak terkandung dalam umbi-umbian lokal, seperti ubi kayu/singkong (Manihot esculenta), uwi (Dioscorea spp.), ubi jalar (Ipomoea batatas), dan gembili (Dioscorea esculenta L.), yang secara luas belum diupayakan untuk diproduksi secara besar-besaran. Umbi-umbian lokal umumnya hanya dijual sebagai bahan mentah yang harganya relatif murah dan tidak dapat disimpan dalam waktu yang relatif lama. Umumnya dikonsumsi dengan cara direbus, digoreng atau diolah menjadi makanan tradisional, belum diproses menjadi produk yang lebih bermanfaat, memiliki nilai jual relatif tinggi, dan waktu penyimpanan yang relatif lebih lama. Pada kegiatan pemberdayaan masyarakat pedesaan ini telah dilakukan penyuluhan, pemberian keterampilan, dan pendampingan masyarakat dusun Krajan Wedomartani Ngemplak Sleman untuk secara mandiri mampu mengolah umbi-umbian lokal menjadi produk tepung fermentasi, tepung non fermentasi, dan ekstrak inulin. Pada kegiatan ini bahan baku yang digunakan adalah umbi singkong, uwi ungu, dan ubi jalar ungu. Proses fermentasi umbi dilakukan menggunakan jamur monascus angka atau monascus purpureus. Ekstrak inulin dilakukan dengan menggunakan pelarut alkohol. Produk tepung fermentasi dengan bahan baku umbi singkong, uwi ungu, dan ubi jalar ungu masing-masing memiliki randemen sebesar 52%, 43%, dan 40%; sedangkan ekstrak inulin memiliki randemen sesesar 7,47%, hanya saja produk inulin belum optimum bila ditinjau dari sisi warna senyawa, masih perlu dilakukan proses lanjutan untuk memperoleh produk inulin yang sesuai standar pasar. Hasi angket menunjukkan bahwa sebagian besar peserta menyatakan kegiatan seperti ini sangat bermanfaat, dan secara umum penyajian materi oleh tim pengabdi dapat diterima dengan mudah dan jelas oleh peserta. Sebagian besar peserta menyatakan bahwa metoda penyampaian materi sesuai, artinya, secara umum metoda penyampaian materi dalam kegiatan ini dapat diterima dengan mudah oleh masyarakat sasaran. Sebagian besar peserta menyatakan bahwa kegiatan seperti ini sangat membantu membuka wawasan masyarakat desa untuk dapat mengolah umbi-umbian lokal, yang semula hanya dikonsumsi dengan direbus atau digoreng atau dijual mentah dengan harga realtif murah menjadi produk yang lebih bermanfaat, memiliki nilai jual relatif tinggi, dan memiliki daya simpan relatif lebih lama. Kata kunci: inulin, monascus angka, umbi-umbian lokal, membuka wawasan, masyarakat desa The Production of Tubers-Based Inulin as The Basic Ingredients of Medicine AbstractInulin is a raw material of medicine which is contained in local tubers, such as cassava (Manihotes culenta), Dioscorea spp., sweet potato (Ipomoea batatas L.), and Dioscorea esculenta L., which is not widely strived in mass production. Local tubers commonly sold as food raw material which is relatively cheap and cannot be stored for a long time. Generally, the tubers consumed by boiling, fried or processed to traditional food. It has not processed to be more valuable product, has relatively high price, and has relatively longer the storage time. In the empowerment activity of rural community, it has been conducted counseling, providing soft skill, and community assistance in Krajan, Wedomartani, Ngemplak, Sleman to independently be able producing local tubers became fermented flour, unfermented flour, and inulin extract product. In this activity, the raw material were cassava, Dioscorea alata L. syn. D. atropurpurea Roxb., and purple sweet potato (Ipomoea batatas var Ayumurasaki). Tubers fermentation process was conducted using monascus angka or monascus purpureus mold. Inulin extract was produced using alcohol solvent. Fermented flour product from cassava, Dioscorea alata L. syn. D. atropurpurea Roxb., and purple sweet potato have yield as respectively 52%, 43%, and 40%; meanwhile inulin extract has yield as 7.47%, although inulin product had not reach optimum point regarding on the color of compound. It still needs further process to gain standardized commercially inulin product. Questioners showed that mostly of the attendances stated the activity very useful, and generally the presentation from empowerment team can be delivered easily and clearly to the communities.  Mostly of the attendances stated that the method of presentation is suitable, which means generally the presentation method in this activity can be accepted easily by the communities. Mostly of the attendances stated that the activity is very helpful for them to gain the knowledge of local tubers processing, which was originally consumed only with boiled or fried or sold uncooked with the relatively cheap price to be more valuable product, has relatively high price, and has relatively longer the storage time  Key words: inulin, monascus angka, local tubers, empowerment, rural community

scholarly journals Ice Cream Cup Production Using Purple Sweet Potato (Ipomoea batatas L. Poir) as a Substitute Ingredient

2020 ◽  
Vol 9 (3) ◽  
pp. 184-194
Author(s):  
Maimunah Hindun Pulungan ◽  
◽  
E F Sri Maryani Santoso ◽  
Keyword(s):  
Carboxylic Acid ◽  
Water Content ◽  
Sweet Potato ◽  
Aromatic Ring ◽  
Acid Ester ◽  
Ipomoea Batatas ◽  
Ice Cream ◽  
Carboxylic Acid Ester ◽  
Potato Powder ◽  
Purple Sweet Potato

This study aimed to define the proportion of purple sweet potato addition as a substitute ingredients of the ice cream edible cup and to reduce its baking time. This study was designed using Central Composite Design (response surface method) with 2 factors, i.e. the proportions of purple sweet potato powder and the baking time with water content, cup resistance, and fracturability as the responses. The main component of purple sweet potato ice cream cup is starch and cellulose as shown by the characteristic of the functional group which are C-H of alkene, C= C of alkyna, C = O of aldehyde/ketone/carboxylic acid/ester, C-C group of aromatic ring, C-O alcohol/ether/carboxylic acid/ester, C-H of aromatic ring and C-H of alkene. The result of the study showed that the the optimum proportion of purple sweet potato powder was 75% and the baking time was 45 minutes with the water content of 4.37%, cup resistance of 253.64 minutes, fracturability of 0.2125 N, protein content of 4.79%, and carbohydrate content of 4.66%. Based on the consumer’s acceptance aspect, purple sweet potato ice cream cup was the mostly liked because of its texture and flavor, meanwhile its color and aroma was the mostly disliked.

scholarly journals Efek Penggunaan Tepung Daun Ubi Jalar Ungu Dan Tepung Daun Ubi Jalar Kuning Terhadap Karakteristik Fisikokimia, Organoleptik Dan Aktivitas Antioksidan Pada Cookies

2021 ◽  
Vol 4 (2) ◽  
pp. 192-207
Author(s):  
Olga Olivia Maretta ◽  
Sukardi Sukardi ◽  
Sri Winarsih
Keyword(s):  
Protein Content ◽  
Sweet Potato ◽  
Block Design ◽  
Food Product ◽  
Natural Antioxidants ◽  
Ash Content ◽  
Potato Leaf ◽  
Color Preferences ◽  
Purple Sweet Potato ◽  
Sweet Potato Leaves

Abstract. Utilization of sweet potato as a food product has been commonly carried out and the nutrients in it have been known. This is what underlies the existence of food diversification using sweet potato leaves. Sweet potato leaves contain B vitamins, iron, calcium, zinc and protein, besides that sweet potato leaves are a source of natural antioxidants such as β-carotene, anthocyanins, phenolic acids, tannins, polyphenols, including lutein. Utilization of sweet potato leaves into processed products, one of which is by flouring sweet potato leaves as a substitute for cookies. The research design was carried out using a random nested block design, consisting of two factors. The first factor as a nest was purple sweet potato leaves and yellow sweet potato leaves. Second factor as a nesting factor is the formulation of cookies with the substitution of sweet potato leaf flour with different levels (3.3g, 6.6g, 9.9g, 13.2g). Observation parameters include moisture content, ash content, fat content, protein content, total carbohydrates, antioxidant activity, texture, organoleptics (taste, color, preferences, aroma, aftertaste). The results of this study indicate an effect on ash content and protein content in different varieties. In the treatment of different formulations, it is known that there is an effect on moisture, carbohydrate, and protein content. The effect of adding purple sweet potato leaf flour and yellow sweet potato leaf flour in this study affected organoleptics including taste, color, aroma, preferences, and aftertaste. The treatment of cookies with the addition of sweet potato leaf flour with the highest ash content was 2.83%, the lowest water content was 1.51%, the highest protein content was 31.07%, and the largest carbohydrate content was 41.04%. Keywords: antioxidant, processed, sweet potato leaves   Abstrak. Pemanfaatan ubi jalar sebagai produk pangan telah umum dilakukan dan telah diketahui zat gizi didalamnya. Hal inilah yang mendasari adanya diversifikasi pangan dengan menggunakan daun ubi jalar. Daun ubi jalar mengandung vitamin B, zat besi, kalsium, zinc dan protein, selain itu daun ubi jalar merupakan sumber antioksidan alami seperti ß-­carotene, antosianin, asam fenolik, tannin, polifenol, termasuk lutein. Pemanfaatan daun ubi jalar menjadi produk olahan, salah satunya dengan menepungkan daun ubi jalar untuk substitusi cookies. Penelitian ini menggunakan Rancangan Acak Kelompok Tersarang (Nested) terdiri atas dua faktor. Faktor 1 sebagai sarang yaitu jenis daun, faktor 2 sebagai faktor yang tersarang yaitu formulasi dengan level yang berbeda (3,3g, 6,6g, 9,9g, 13,2g). parameter pengamatan meliputi kadar air, kadar abu, kadar lemak, kadar protein, karbohidrat total, aktivitas antioksidan, daya patah, dan organoleptic (rasa, aroma, warna, aftertaste, dan skoring). Hasil dari penelitian ini diketahui bahwa adanya pengaruh dari penggunaan jneis daun ubi jalar yang berbeda meliputi kadar abu dan kadar protein sedangkan pengaruh dari formulasi terhadap karakter fisikokimia meliput kadar air, kadar karbohidrat dan protein. Pada organoleptiknya jenis maupun formulasi berpengaruh nyata terhadap rasa, warna, skoring, aftertaste, dan aroma. Kata kunci: antioksidan, cookies, daun ubi jalar ungu dan daun ubi jalar kuning

Production of High Fructose Syrup from Cassava and Sweet Potato Flours and their Blends with Cereal Flours

2010 ◽  
Vol 16 (3) ◽  
pp. 251-258 ◽  
Author(s):  
Regy Johnson ◽  
S.N. Moorthy ◽  
G. Padmaja
Keyword(s):  
Sweet Potato ◽  
Reducing Sugars ◽  
Rice Flour ◽  
Raw Material ◽  
Cassava Flour ◽  
High Fructose ◽  
High Fructose Syrup ◽  
Flour Blends ◽  
Major Factors ◽  
The Cost

Despite being a rich source of starch, root crops such as cassava and sweet potato have not been widely exploited for the production of high fructose syrup (HFS), which is a highly valued sweetener for the food and beverage industries. The major factors contributing to the cost of production of HFS are the cost and labor-intensive steps in the production of starch, different processing temperatures and pH for the enzyme reactions, poor extractability of starch, etc. With the objective of overcoming the cost associated with the preparation of starch, the feasibility of using native cassava/sweet potato flours and their blends with rice flour and wheat flour, as the raw material for HFS production was investigated. The saccharified slurry from cassava-rice flour blends contained 70-72 g reducing sugars/100 g, which was higher than that released from native cassava flour (∼69%). Blends of sweet potato with rice or wheat yielded saccharified mash with lower content of reducing sugars (60-66%). Although the percentage conversion to fructose after isomerization was similar for cassava/sweet potato or their blends with cereal flours (42-43%), fructose yield was higher in native cassava flour and cassava-rice blends (28-29 g/100 g) than the other flour blends.

scholarly journals Kadar Lemak dan Air Pada Cookies dengan Substitusi Tepung Ubi Ungu dan Kacang Tanah

Jurnal Gizi ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 106
Author(s):  
Nadia Karomatul Izza ◽  
Nanik Hamidah ◽  
Yahmi Ira Setyaningrum
Keyword(s):  
Content Analysis ◽  
Water Content ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Block Design ◽  
Fat Content ◽  
Peanut Flour ◽  
Treatment Level ◽  
Sweet Potatoes ◽  
Purple Sweet Potato

Cookies are crispy textured cakes. The main ingredient used to make cookies is wheat flour. Substitution of flour with purple sweet potato is done because purple sweet potato has content such as wheat flour. Purple yam flour contains amylose of 24.79% and amylopectin of 49.78%.This research was conducted to analyze on fat level and water content in cookies. The study design was a Randomized Block Design. The treatment level was divided into 4 groups with the proportion of purple sweet potato flour:  F0 (0%: 0%), F1 (55%: 20%), F2 (45%: 30%), and F3(35%: 40 %). Fat content analysis used was the soxhlet method. There was a significant effect (ρ = 0,000) on the amount of fat content in cookies. The highest fat content found in F3 was 38.85%.Water content analysis used was the Thermogravimetric method. Statistical analysis of water content using friedmen with a reliability level of 95%. There was a significant effect (ρ = 0,000) on the amount of water content in cookies. The lowest water content was in F3 of 38.85%. The higher the addition of peanut flour, the lower the water content of cookies. Keywords: Cookies, Purple Sweet Potatoes, Ground Peanuts, Fat Levels, Water Content

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