Pengaruh Perbandingan Tepung Ubi Jalar Ungu Dan Tepung Kedelai Terhadap Karakteristik Flakes Sebagai Pangan Fungsional

The research aim to determine the effect of ratio purple sweet potato flour and soybean flour on characteristics functional flakes and determine the exact ratio of purple sweet potato flour and soybean flour which can produce functional flakes with the best characteristics. The Completed Randomized Design was used in this research consisting ratio of purple sweet potato flour and soybean flour including (P1) 90% : 10%, (P2) 80% : 20%, (P3) 70% : 30%, (P4) 60% : 40%, (P5) 50% : 50%. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan Multiple Range Test (DMRT). The result showed that flakes with comparison of 70% purple sweet potato flour and 30% soybean flour is the best treatments with criteria moisture content of 3.05%, ash content of 2.09%, protein content of 17.04%, crude fiber 3.76%, anthocyanin total 21.07 mg/100g, antioxidant activity 39.55%, water absorption 165.66% and color is purple and like, aroma is like, texture is crispy and like, taste is like and overall acceptance is like.

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PENGARUH PERBANDINGAN TEPUNG UBI JALAR UNGU DAN TEPUNG KEDELAI TERHADAP KARAKTERISTIK COOKIES

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2018.v07.i03.p01 ◽

2018 ◽

Vol 7 (3) ◽

pp. 76

Author(s):

Putu Andi Sri Utami ◽

I Made Sugitha ◽

Ni Made Indri Hapsari Arihantana

Keyword(s):

Sweet Potato ◽

Ash Content ◽

Potato Flour ◽

Soybean Flour ◽

Duncan Multiple Range Test ◽

Randomized Design ◽

Sweet Potato Flour ◽

Completely Randomized Design ◽

Purple Sweet Potato ◽

Range Test

This study aims to determine the effect of purple sweet potato flour and soybean flour to the characteristics of cookies produced and the ratio of purple sweet potato flour and soybean flour so that it can produce cookies with the best characteristics. The experimental design used was Completely Randomized Design with the ratio of purple sweet potato flour and soybean flour which consists of 6 levels: 100%:0%; 90%:10%; 80%:20%; 70%:30%; 60%:40%; and 50%:50%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with The Duncan Multiple Range Test. The research showed that 70% of purple sweet potato flour with 30% of soybean flour produced the best cookies with characteristics of water content 3.37%, ash content 1.43%, protein content 12.73%, lipid content 24.89%, carbohydrate content 57.58%, antioxidant activity 10.09%, color rather liked, rather liked and very crispy texture, taste liked, aroma liked, and overall acceptance liked.

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Potensi Tepung Ubi Jalar Ungu (Ipomea batatas L.) dalam Pembuatan Bolu Kemojo sebagai Makanan Khas Provinsi Riau

Jurnal Teknologi dan Industri Pertanian Indonesia ◽

10.17969/jtipi.v8i1.5248 ◽

2016 ◽

Vol 8 (1) ◽

pp. 6-11

Author(s):

Syahli Putra Turelanda ◽

Noviar Harun ◽

Rahmayuni Rahmayuni

Keyword(s):

Moisture Content ◽

Protein Content ◽

Sweet Potato ◽

Ash Content ◽

Potato Flour ◽

Sucrose Content ◽

Randomized Design ◽

Sweet Potato Flour ◽

Completely Randomized Design ◽

Purple Sweet Potato

(Effect Potential Use of Purple Sweet Potato Flour ss Ingredient in Kemojo Cake, Riau Province Traditional Food) ABSTRACT. The purpose of this study was to obtain an optimal ratio of purple sweet potato flour to wheat flour to produce good quality kemojo cake product. This study uses a completely randomized design (CDR) completely randomized design (CRD) with five treatment. The analyzed of kemojo cake includes moisture content, ash content, protein content, sucrose content and sensory assessment. The result showed that kemojo cake best treatment is TUJ2 with moisture content of 24.32%, ash content of 0.80%, protein content of 13.25%, sucrose content of 21.82% and descriptive sensory showed light purple colour (score 2.80), a hint of sweet potato flavour (score 3.00), a little bit of purple sweet potato scent (score 3.03), the chewy texture (score 3.00) and panelist favored overall (score 2.06).

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Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

Jurnal Kesehatan ◽

10.26630/jk.v10i2.1105 ◽

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

Sweet potato is one type of tubers found in Indonesia. Hybrid 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 hybrid 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 hybrid sweet potato flour. The results showed that various types of hybrid 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 hybrid 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 hybrid sweet potato flour and the highest value was obtained from the Japanese hybrid sweet potato flour var.Ayamurasaki.

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PHYSICAL AND CHEMICAL QUALITY CHARACTERISTICS OF CORN TORTILLAS WITH SUBSTITUTE PURPLE SWEET POTATO FLOUR

Jurnal Technopreneur (JTech) ◽

10.30869/jtech.v9i1.721 ◽

2021 ◽

Vol 9 (1) ◽

Author(s):

Nurfitrianti Bulotio ◽

Adnan Engelen ◽

Nursia Lateka

Keyword(s):

Sweet Potato ◽

Quality Characteristics ◽

Ash Content ◽

Chemical Quality ◽

Potato Flour ◽

A Value ◽

Sweet Potato Flour ◽

Purple Sweet Potato ◽

Physical And Chemical Quality ◽

Physical And Chemical

This study aimed to test the physical and chemical quality characteristics of corn tortillas with substitute purple sweet potato flour. This study used a completely randomized design (CRD) and LSD test if there was a significant effect. The tests carried out included organoleptic tests, air content analysis, ash content analysis, color analysis and texture analysis. The results showed that the best formulation of tortillas chips was a P4 treatment with the addition of 75% purple sweet potato flour: 25% corn, with a texture value of 4.267, taste 4.75 and aroma 4.56 and for the best color treatment found in the addition of P3 had a value of 4.31. The best treatment in the chemical analysis is the P4 treatment had a color value of -10.93, moisture content of 8.94 and ash content of 2.57. For texture analysis test the highest treatment was P2 treatment with the addition of 25% purple sweet potato flour: 75% corn with a value of 1139.15.

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

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i04.p01 ◽

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.

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Nutrition value and viscosity of polymeric enteral nutrition products based on purple sweet potato flour with variation of maltodextrin levels

JURNAL GIZI INDONESIA ◽

10.14710/jgi.8.2.119-125 ◽

2020 ◽

Vol 8 (2) ◽

pp. 119-125

Author(s):

Rusdin Rauf ◽

Anggraeni Utami

Keyword(s):

Enteral Nutrition ◽

Sweet Potato ◽

Proximate Composition ◽

Nutritional Value ◽

Hot Water ◽

Potato Flour ◽

Randomized Design ◽

Nutrition Value ◽

Sweet Potato Flour ◽

Purple Sweet Potato

Background: One obstacle in commercial enteral food formulation is the adjustment between nutritional value and rheological characteristics of the product.Objectives: To evaluate the nutritional value and viscosity of polymeric enteral nutrition (PEN) products made from purple sweet potato flour with variations in the level of maltodextrin as a stabilizer.Methods: The completely randomized design was used with four variations of maltodextrin, which was 2.5%, 5%, 7.5%, and 10%. The research was carried out by making purple sweet potato flour, then its proximate composition was measured as a basis for formulating a PEN product that was 200 kcal/200mL, with 60% carbohydrates (120 kcal / 200 mL), 15% protein (30 kcal), and 25% fat (50 kcal). The proximate composition and calorie value of the PEN products were tested. The PEN products were added hot water at a temperature of 90˚C; then, the viscosity was measured at room temperature. The viscosity of two types of commercial enteral nutrition products was measured as a reference.Results: The results showed that there was an effect of maltodextrin level on moisture, fat, and protein contents of PEN products, but there was no effect on calorie values. The viscosity of the PEN products displayed that the higher the maltodextrin level, the higher the viscosity of the product. The viscosity of the PEN products in accordance with the commercial enteral products was the treatment of maltodextrin 5% and 7.5%.Conclusion: There is an effect of maltodextrin as a stabilizer on the nutritional value and viscosity of PEN products based on purple sweet potato flour.

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UJI AKTIVITAS ANTIOKSIDAN SOSIS ANALOG TEMPE DENGAN PENAMBAHAN TEPUNG UBI JALAR UNGU TERHADAP PENURUNAN KADAR GULA DARAH MENCIT DIABETES

Pro Food ◽

10.29303/profood.v4i2.88 ◽

2018 ◽

Vol 4 (2) ◽

pp. 383

Author(s):

Maelan Hairani ◽

Satrijo Saloko ◽

Dody Handito

Keyword(s):

Antioxidant Activity ◽

Blood Glucose ◽

Blood Glucose Level ◽

Sweet Potato ◽

Glucose Level ◽

Potato Flour ◽

Diabetic Mice ◽

Glucose Content ◽

Sweet Potato Flour ◽

Purple Sweet Potato

ABSTRACT This research was aimed to observe the effect of the addition of purple sweet potato flour in the making of tempeh analog sausage on antioxidant activity, anthocyanin total, reducing sugar content and antioxidant capability on decreasing of blood glucose level in diabetic mice. The method that was used in this research was Completely Randomized Design (CRD) which consist of five treatments i.e. 0%; 10%; 15%; 20% and 25% addition of purple sweet potato flour by four replications. The data were analyzed by Analysis of Variance (ANOVA) at α = 5% using Co-stat and SPSS 21 for windows software by further analyzed Polynomial Orthogonal Method (POM). The results showed that the addition of purple sweet potato flour treatments gave significant effect on antioxidant activity, anthocyanin total, and decreasing of blood glucose level in diabetic mice which feed by the tempeh analog sausage, however gave non significant effect on the reducing glucose content of the tempeh analog sausage. The 25% addition of purple sweet potato flour was the best treatment by 31.44% of antioxidant activity; 8.22 mg/L of anthocyanin total; 1.13% of reducing glucose content and could decrease blood glucose level in diabetic mice equal to 387 mg/dL. Keywords : anthocyanin, blood glucose, purple sweet potato, tempeh analog sausage. ABSTRAK Penelitian ini bertujuan untuk menguji pengaruh penambahan tepung ubi jalar ungu pada pembuatan sosis analog tempe terhadap aktivitas antioksidan, total antosianin, kadar gula reduksi dan kemampuan antioksidannya untuk menurunkan kadar gula darah mencit diabetes. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakuan yakni penambahan tepung ubi jalar ungu 0%, 10%, 15%, 20% dan 25% dengan 4 kali ulangan. Hasil pengamatan dianalisis menggunakan Analysis of Variance (ANOVA) pada α = 5% menggunakan software Co-Stat dan SPSS 21 for windows dengan uji lanjut menggunakan metode ortogonal polinomial (MOP). Hasil penelitian menunjukkan bahwa perlakuan penambahan tepung ubi jalar ungu memberikan pengaruh yang signifikan terhadap aktivitas antioksidan, total antosianin dan penurunan kadar gula darah mencit diabetes yang diberi makan sosis analog tempe, namun memberikan pengaruh yang tidak signifikan terhadap kadar gula reduksi sosis analog tempe. Penambahan 25% tepung ubi jalar ungu merupakan perlakuan terbaik dengan karakteristik aktivitas antioksidan 31,44%; total antosianin 8,22 mg/L; kadar gula reduksi 1,13% dan mampu menurunkan kadar gula darah mencit diabetes sebesar 387 mg/dL. Kata kunci : antosianin, gula darah, sosis analog tempe, ubi jalar ungu

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Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation

Jurnal Teknologi & Industri Hasil Pertanian ◽

10.23960/jtihp.v26i2.83-93 ◽

2021 ◽

Vol 26 (2) ◽

pp. 83

Author(s):

Sefanadia Putri ◽

Usdeka Muliani

Keyword(s):

Antioxidant Activity ◽

Dietary Fiber ◽

Sweet Potato ◽

Resistant Starch ◽

Starch Digestibility ◽

Potato Flour ◽

Nutritional Content ◽

Carbohydrate Source ◽

Sweet Potato Flour ◽

Purple Sweet Potato

Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour. The purpose of this study was to determine the effect of the autoclaving retrogradation method on the characteristics of various sweet potato flour: dietary fiber, resistant starch, starch digestibility, nutritional content, and antioxidant, and to determine the best modified sweet potato flour. The experimental design used a non-factorial completely randomized block design with four replications. The treatment consisted of 6 types of sweet potato, namely control (purple sweet potato without treatment), orange sweet potato, purple sweet potato, honey-sweet potato, red sweet potato, and purple white sweet potato). The results showed that there were significant differences in dietary fiber, levels of resistant starch, digestibility of starch, nutritional content, and antioxidant activity amongst various types of modified sweet potato flour. The best modified sweet potato flour was found in modified red sweet potato flour which contained 44.64% dietary fiber, 19.75% resistant starch, 13.50% starch digestibility, 66.32% antioxidant activity, with comparable nutritional content.

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UJI ORGANOLEPTIK JALANGKOTE UBI JALAR UNGU ( Ipomoea batatas L) SEBAGAI UPAYA DIVERSIFIKASI PANGAN

Jurnal Pengolahan Pangan ◽

10.31970/pangan.v3i1.7 ◽

2018 ◽

Vol 3 (1) ◽

pp. 9-15

Author(s):

Darni Lamusu

Keyword(s):

Sweet Potato ◽

Wheat Flour ◽

Ipomoea Batatas ◽

Research Data ◽

Potato Flour ◽

Randomized Design ◽

Sweet Potato Flour ◽

Completely Randomized Design ◽

Purple Sweet Potato ◽

Potato Products

This study aims to determine the organoleptic test of purple sweet potato jalangkote The analysis of research data is designed with Completely Randomized Design which is arranged with 1 factor that is purple sweet potato (J) : J0 = 50% purple sweet potato flour + 50% wheat flour; J1 = 60% purple sweet potato flour + 40% wheat flour; J2 = 70% purple sweet potato flour + 30% wheat flour; J3 = 80% purple sweet potato flour + 20% flour. Based on the results of organoleptic tests showed that the panelist's assessment of jalangkote sweet potato products gave a very real effect on the color, aroma and texture of jalangkote, Then give no real influence on jalangkote sweet potato flavor purple. The best treatment based on panelist appraisal was treatment of J3 ie 80% purple sweet potato flour + 20% flour in color (4.15) and flavor (4.25). Then the best treatment on the scent (4.50) and texture (4.45) is the treatment of 50% purple sweet potato flour + 50% wheat flour

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PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU TERMODIFIKASI (Ipomoea batatas var Ayamurasaki ) TERHADAP KARAKTERISTIK WAFFLE

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2019.v08.i02.p06 ◽

2019 ◽

Vol 8 (2) ◽

pp. 160

Author(s):

Ni Kadek Ayu Anggarawati ◽

I Gusti Ayu Ekawati ◽

Anak Agung Istri Sri Wiadnyani

Keyword(s):

Water Content ◽

Sweet Potato ◽

Wheat Flour ◽

Study Design ◽

Ipomoea Batatas ◽

Ash Content ◽

Potato Flour ◽

Group Design ◽

Sweet Potato Flour ◽

Purple Sweet Potato

The study aims to determine the effect substitution of modified purple sweet potato flour on the characteristics of waffle and to know the best substitution of modified purple sweet potato flour with pregelatinization. The study design used was randomized group design with the treatment substitution of modified purple sweet potato flour and wheat flour, which consists of 6 levels such as: 0% : 100%, 20% : 80%, 40% : 60%, 60% : 40%, 80% : 20%, 100% : 0%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by analysis variance and if the treatment had an effect on the variable then continued with Duncan test. The result showed substitution of modified purple sweet potato flour and wheat flour had a significant effect on the content of ash, crude fiber, antioksidan capacity, texture, criteria hedonic and skor of colour, texture and taste. Substitution of modified purple sweet potato flour 100% had the best characteristics, with 41,84% water content, 1,94% ash content, 7,17% coarse fiber content, 81,65 (mg GAEAC/kg) antioksidan capacity, 1,64 N texture, criteria skor colour dark brown, texture soft, taste of purple sweet potato very strong and criteria hedonic colour, aroma, texture, taste and overall acceptance were like.

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