scholarly journals POLA KONSUMSI DAN PERMINTAAN PANGAN POKOK BERDASARKAN ANALISIS DATA SUSENAS 2005

2008 ◽  
Vol 3 (2) ◽  
pp. 101 ◽  
Author(s):  
Anna Vipta Resti Mauludyani ◽  
Drajat Martianto ◽  
Yayuk Farida Baliwati
Keyword(s):  
Sweet Potato ◽  
Food Consumption ◽  
Wheat Flour ◽  
Income Elasticity ◽  
Local Food ◽  
Staple Food ◽  
Font Size ◽  
Sweet Potatoes ◽  
Staple Foods ◽  
Almost All

<p class="MsoNormal" style="margin: 0cm 13.05pt 6pt 17.85pt; text-align: justify; text-indent: 26.95pt;"><span style="font-size: 10pt;">Food demand can be found dynamic, altering by the change in price and income. How great the influence of those changes to food consumption is the important information as the basic consideration for government in creating policy related to food consumption. The objective of the research, which has survey design, was to analyze staple food consumption and demand pattern in household in Indonesia. The research was conducted in Bogor, from March to June 2008 by using secondary data Susenas year 2005 with 64.709 households as the samples. The staple food analyzed were rice, corn, cassava, sweet potato, wheat flour and its derived product (instant noodle, noodle). Data was processed by SAS program version 6.12 and Double-Log Regression econometrical model. Then, it was analyzed descriptively. </span><span style="font-size: 10pt;">Result shows that rice has the biggest expenditure proportion among staple food. Almost all staple food is obtained by purchasing, except in corn, cassava, and sweet potatoes. Energy contribution from rice reaches half of total energy consumption. The consumption of rice, corn, cassava, sweet potatoes, wheat flour and its derived product, instant noodle, and wheat noodle per capita per year are 100.52 kg, 3.36 kg, 11.67 kg, 4.10 kg, 5.09 kg, 3.39 kg, and 0.22 kg. Staple food which has consumption participation level almost 100% is rice. The own price elasticity of staple foods are not elastic, except in corn, wheat flour and its derived product. The income elasticity of all staple foods is not elastic in all category of region and income stratification. The demand elasticity of staple food give some implications on consumption and food consumption improvement, they are: 1) raising price of staple food can decrease consumption, thus, price stability is very important, 2) almost all staple foods has not elastic income elasticity, so that food consumption improvement needs great stimulus of increasing income, 3) poor household is greatly influenced by the increasing of price, thus, food consumption improvement for them must be conducted by doing many relevant efforts, 4) target of decreasing rice consumption is still cannot be reached, so that staple food diversification must be continuously developed, 5) in order to develop local food consumption, like corn, cassava, and sweet potato, the development of agro industry based on local food and Communication Information Education (CIE) about food consumption diversification are essential to be conducted.</span></p>

scholarly journals Dampak Perubahan Pola Konsumsi Pangan Lokal Ubi dan Sagu Menjadi Pangan Beras di Kampung Makimi, Distrik Makimi, Kabupaten Nabire, Provinsi Papua

2019 ◽  
pp. 262
Author(s):  
ROSDIANA BARANSANO ◽  
I WAYAN WINDIA ◽  
I DEWA PUTU OKA SUARDI
Keyword(s):  
Sweet Potato ◽  
Food Consumption ◽  
Local Food ◽  
Negative Impact ◽  
Simple Random Sampling ◽  
Government Policies ◽  
Sweet Potatoes ◽  
Rice Consumption ◽  
Rice Policy ◽  
The Impact

The Impact of Changes in Local Food Consumptionof Sweet Potato and Sago into Rice Food,in Kampung Makimi, Makimi District,Nabire Regency, Papua ProvinceThe impact of rice policy is a change in the pattern of local food consumption of thecommunity. This study aims to determine the impact of changes in the pattern ofconsumption of sweet potato and sago local food into rice food consumption. Thesampling method uses simple random sampling as many as 40 household headsfrom402 populations, theanalysis method used in this study is qualitative descriptive. Theresults showedthe impact of changes in the pattern of consumption of local food ofsweet potatoes and sago into rice consumption was a massive shift in publicconsumption resulted in a decrease in the level of preference for local sweet potato andsago food consumption. Most households prefer to consume rice food, because it tastesgood and is easily accessible. This can be seen by the amount of rice consumption asmuch as 1,443.8 kg / year, while the amount of sweet potato consumption is 182.4 kg /year, and sago is 728 kg / year. The negative impact of government policies andprograms on rice food availability has resulted in reduced production of local sweetpotatoes and sago. So the price of sweet potatoes and sago became expensive. Changesin the pattern of consumption of local foods of sweet potatoes and sago into riceresulted in an increase of 18.75% in Diabetes Meliatus in Makimi Makimi Village.Suggestion that can be submitted as input is that necessary to process local food intovalue-added commodities that can attract households to consume local food. Thegovernment is expected to formulate regulations related to the food sovereigntyprogram, especially local sweet potatoes and sago. Government policies for theassistance of raskin should be reduced by quota, and replaced by a food subsidiesprogram based on local food. There needs to be a tithe regarding the diversification ofconsumption of nutritiousbalanced food, especially in utilizing local food potential.

Karakter Morfologi Daun Ubi Jalar Sebagai Bahan Pangan Suku Dani Distrik Kurulu Jayawijaya

Agrotek ◽  
2018 ◽  
Vol 2 (3) ◽  
Author(s):  
Antonius Suparno ◽  
Opalina Logo ◽  
Dwiana Wasgito Purnomo
Keyword(s):  
Sweet Potato ◽  
Leaf Morphology ◽  
Food Source ◽  
Staple Food ◽  
Sweet Potatoes ◽  
General Outline ◽  
Leaf Vein ◽  
Mature Leaves ◽  
Young Leaves ◽  
Tuber Roots

Sweet potato serves as a staple food for people in Jayawijaya. Many cultivars of sweet potatoes have been cultivated by Dani tribe in Kurulu as foot for their infant, child and adult as well as feeding especially for pigs. Base on the used of sweet potatoes as food source for infant and child, this study explored 10 different cultivars. As for the leaf morphology, it was indentified that the mature leaves have size around 15 � 18 cm. general outline of the leaf is reniform (40%), 60% have green colour leaf, 50% without leaf lobe, 60% of leaf lobes number is one, 70% of shape of central leaf lobe is toothed. Abazial leaf vein pigmentation have purple (40%), and petiole pigmentation is purple with green near leaf (60%), besides its tuber roots, sweet potatoes are also harvested for its shoots and green young leaves for vegetables.

scholarly journals Consumption Uncertainty Reduction Among Sweet Potato Smallholder Farmers in Tanzania

2019 ◽  
Vol 11 (1-2) ◽  
pp. 132-147 ◽  
Author(s):  
Fulgence Dominick Waryoba ◽  
Li Jing
Keyword(s):  
Sweet Potato ◽  
Food Consumption ◽  
Smallholder Farmers ◽  
Caloric Intake ◽  
Crop Productivity ◽  
Calorie Intake ◽  
Productivity Improvement ◽  
Lactating Mothers ◽  
Production And Consumption ◽  
Almost All

This study examines food production and consumption among smallholder sweet potato farmers in the selected districts of Tanzania, namely Kishapu and Mvomero. Inter-cropping is commonly practiced among smallholder farmers in the study area to shield against harvest failure due to unpredictable weather change. Crop productivity in the study area was low for almost all staples selected for the analysis, leading to low food consumption among smallholder farmers and their household members in the study area. Most smallholder farmers’ food consumption in the study area was below the minimum standard. Some households failed to provide three meals for their family members, including children, pregnant mothers, and lactating mothers. Some farmers could only afford one meal. The calorie intake analysis indicated that more than half of the households surveyed had less than minimum caloric intake in both the pre- and post-harvest period. Due to food consumption uncertainty, smallholder farmers hardly changed their consumption level as their income changed. Even though consumption was inelastic, consumption inequality closely followed income inequality among smallholder farmers in the study area. Food crop productivity improvement was vital in reducing food consumption uncertainty among smallholder farmers in the study area.

scholarly journals Mutu Glikemik Kue Bingke Variasi Umbi di Kota Pontianak

2020 ◽  
Vol 7 (2) ◽  
pp. 80-84
Author(s):  
Oke Anandika Lestari ◽  
Yohana Sutiknyawati Kusuma Dewi ◽  
Mardiana Putri
Keyword(s):  
Diabetes Mellitus ◽  
Body Mass Index ◽  
Blood Sugar ◽  
Sweet Potato ◽  
Food Consumption ◽  
Glycemic Index ◽  
Glycemic Load ◽  
Normal Body Mass Index ◽  
Sweet Potatoes ◽  
Glucose Levels

This study aims to obtain the number of consumption portions (g) of sweet potato and potato variations of bingke which have a low glycemic load (GL) value. GL is the glycemic load of a food after being consumed at a certain amount. The GL value is determined from the glycemic index (GI) value and the carbohydrate content per serving. The glycemic index is food categorization (low, medium, high) based on its speed in increasing glucose levels in the blood. Diabetes mellitus sufferers are advised to pay attention to food consumption based on food categories, especially those with low GI values. However, the amount consumed will also affect the increase in glucose levels in the blood, this is reflected in the GL value. This study was conducted using 10 healthy respondents aged 22 years, normal body mass index (BMI), normal fasting blood sugar, and not smoking. The results obtained by the variety of tuber bingke cakes (sweet potatoes and potatoes) have a high GI value category with a low GL consumption portion of 120 g (2 pieces). As a complement to the data, a survey was also carried out on 100 random respondents which showed that the type of bingke cake the variety of sweet potato was preferred and the number of consumption of one meal of bingke cake was two pieces.This amount can be recommended to be the amount of one consumption (one meal portion).

scholarly journals PERCEPATAN DIVERSIFIKASI KONSUMSI PANGAN BERBASIS PANGAN LOKAL : PERSPEKTIF PEJABAT DAERAH DAN STRATEGI PENCAPAIANNYA

2009 ◽  
Vol 4 (3) ◽  
pp. 123 ◽  
Author(s):  
Drajat Martianto ◽  
Dodik Briawan ◽  
Mewa Ariani ◽  
Nita Yulianis
Keyword(s):  
Local Government ◽  
Food Consumption ◽  
Local Food ◽  
Cross Sectional Study ◽  
Consumption Pattern ◽  
Font Size ◽  
Cross Sectional ◽  
Rice Consumption ◽  
The Government ◽  
Hierarchy Process

<p class="MsoNormal" style="margin: 0cm 21.25pt 6pt 21.3pt; text-align: justify; text-indent: 1cm;"><span style="font-size: 10pt;">Until the year of 2008, Indonesia’s food consumption quality has not met its ideal pattern yet as shown by DDP (Desirable Dietary Pattern) Score 81.9 and the domination of rice consumption up to 64.1%. The government of Indonesia’s effort to accelerate food consumption diversification requires coordination and good preparation of all related stakeholders. Therefore the aims of this study were to assess the perceptions of the key persons at the local government regarding the food consumption diversification program and to analyze the strategy priority in achieving the acceleration program</span><span style="font-size: 10pt;">. This research was carried out in March to December 2008 and used a cross sectional study. Survey was done in three provinces which represent the differences of food consumption pattern. In each province, twenty head officers at the local government purpos</span><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us">iv</span><span style="font-size: 10pt;">ely selected were assessed about their perception. The perception data was measured by Likert scale and analyzed by the trends using percents and mode score. The strategy priority was measured by AHP (Analytical Hierarchy Process) method. This research shows that there are variations among stakeholders in the three provinces ranging “</span><span style="font-size: 10pt;" lang="en-us" xml:lang="en-us">from </span><span style="font-size: 10pt;">poor to good” in perceiving the concept and application of food consumption diversification program. Nevertheless, local food is mainly defined as should be locally produced. </span><span style="font-size: 10pt;">Increasing the commitment and participation within all stakeholders (29. 3%) are the strategy priority besides promoting local food business through capital and marketing support (25.1%).</span></p>

scholarly journals Rheological and Pasting Properties of Flour, Extruded Products and Fresh Samples from Yellow Root Cassava, Orange Fleshed Sweet Potato, Plantain Fortified with Moringa oleifera Leaves

2020 ◽  
pp. 1-13
Author(s):  
L. N. Uzoaga ◽  
E. A. Mazi ◽  
N. Oganezi ◽  
A. N. Kanu
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Moringa Oleifera ◽  
Composite Flour ◽  
Sweet Potatoes ◽  
Blend Ratio ◽  
Significant Difference ◽  
Moringa Oleifera Leaves ◽  
Orange Fleshed Sweet Potato ◽  
Orange Fleshed Sweet Potatoes

Introduction: There is complete dependence on wheat flour for baked products, which are imported from other parts as wheat can’t grow in Nigeria. Therefore, to reduce the cost of importation, composite flour can be an alternative. Composite flour has some advantages for developing countries such as Nigeria as it reduces the importation of wheat flour and encourages the use of locally available resource for making flour. Methodology: Orange -fleshed sweet potatoes (OFSP), yellow roots cassava (YRC) were all sourced from National Root Crops Research Institute Umudike (NRCRI), while the plantain and Moringa oleifera leaves were gotten from Umuahia market and Michael Okpara University of Agriculture Umudike (MOUAU) respectively. The samples were processed into flour to form different blend ratio. The flour blend constitutes of yellow root cassava, orange fleshed sweet potato and plantain which were fortified with Moringa oleifera leaves at constant portion of 5% while the YRC, OFSP and plantain were varied at different concentrations. Three (3) experiments were conducted, of which experiment 1 is the flour made from the blend of YRC, OFSP, plantain and moringa oleifera leave. Sample A, B, C, D, E F, G and H were the composite flour. A consist of  65% YRC, 10% OFSP, 20% Plantain, 5% moringa leaves powder: B consist of 70% YRC, 10% OFSP, 15% Plantain, 5% moringa leaves powder: C is 75% YRC, 10% OFSP, 10% Plantain, 5% moringa leaves powder, D is made up of  80% YRC, 5% OFSP, 10% Plantain, 5% moringa leaves powder, E is  85% YRC, 5% OFSP, 5% Plantain, 5% moringa leaves powder, F is 95% and 5% moringa leaves powder, G is 95% plantain and 5% moringa leaves powder and H is 95% and 5% moringa leaves powder respectively. Experiment 2 was the extruded baked snacks from the blend ratio of composite flour and Experiment 3 was the fresh of yellow root cassava, plantain and orange fleshed sweet potatoes analysed on fresh basis. Results: The breakdown of the extruded baked snacks ranged between (254.72 RVU to 298.54 RVU) from sample P to J. No significant difference (P >0.05) was observed among samples K (271.64 RVU), N (276.64 RVU) and M (279.11 RVU). Peak viscosity values obtained from experiment 1 ranged from 202.31 RVU to 388.68 RVU. There was no significant difference (P >0.05) among the samples A (382.65 RVU), D (382.07 RVU), E (383.07 RVU) and H (384.63 RVU).The holding strength of the composite flour in this study range from 123.16 RVU to 256.62 RVU. The result on experiment 3i. e. fresh of yellow root cassava had the highest peak viscosity of (355.72 RVU), followed by sample R (291.75) and sample S (260.09 RVU) which were the fresh plantain and fresh orange-fleshed sweet potato. Result of trough, indicated that sample Q (117.17 RVU) had the highest trough followed by sample R (83.40 RVU) and S (80.16 RVU). A significant difference was observed on final viscosity within the fresh samples whereby sample Q (394.09 RVU) had the highest score followed by sample R (334.13 RVU) and S (300.63 RVU). Conclusion: There was no significant difference (P >0.05) within experiment 1, 2 and 3 on peak value, final viscosity, setback, breakdown and peak time while the trough was high in experiment 1 (composite flour) than in experiment 2 and 3. As food, the extrudates with low relative viscosity can easily be eaten by infants while those with high viscosity can only be eaten easily by adults because they tend to be hard and cohesive in texture than samples with low viscosities.

scholarly journals Physico-chemical and Sensory Properties of Bread Prepared from Wheat and Orange-Fleshed Sweet Potato (Flour, Starch and Non-Starch Residue Flour) Blends

2021 ◽  
pp. 1-17
Author(s):  
O. A. Kure ◽  
C. C. Ariahu ◽  
B. D. Igbabul
Keyword(s):  
Physical Properties ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Loaf Volume ◽  
Potato Flour ◽  
Sweet Potatoes ◽  
Sweet Potato Flour ◽  
Orange Fleshed Sweet Potato ◽  
Orange Fleshed Sweet Potatoes

Bread was produced from wheat (Trititum spp) orange flesh sweet potato (Ipomoea batatas L.) flour, starch and non-starch residue blends. The orange-fleshed sweet potatoes were washed, peeled, sliced, dried and milled to flour. The starch and non-starch residue were also produced from the orange-fleshed sweet potatoes. Different proportions of wheat and flour, wheat and starch and wheat and non-starch residue of orange-fleshed sweet potato with increasing level of orange-fleshed sweet potato at 10, 20, 30 and 40% addition in wheat were prepared. Control samples were 100% wheat flour (A0), 100% orange-fleshed sweet potato flour (A1), 100% orange-fleshed sweet potato starch (B1) and 100% orange-fleshed sweet potato non-starch residue (C1). Breads from these different proportions were formulated. The proximate, mineral, vitamin, physical properties and sensory attributes of the bread samples and their composites were determined. The GENSTAT Statistical Software (version 17.0) was used for data analyses. The Proximate compositions of the bread ranges as follows; moisture 26.30-36.21%, protein 0.85-7.89%, fat 6.33-8.93%, fiber 0.82-4.92%, ash 0.56-2.11% and carbohydrates 41.26-64.84%. The physical properties of the breads ranged from 210.60-254.00 g, 0.05-2.40 mm, 317.60-440.60 cm3 and 1.25-2.10 for loaf weight, oven spring, loaf volume and specific volume respectively. Mineral and vitamin composition for breads samples ranged respectively thus for calcium 18.45-33.21 zinc 0.92-6.27, magnesium 0.28-19.33, phosphorus 31.00-319.60 and potassium 56.30-352.60, vitamin B1, 0.10-0.37, vitamin B2, 0.07-1.23, vitamin B6, 0.09-1.25, vitamin B12 0.04-1.13 mg/100 g, vitamin C 0.12-14.17 mg/100 g and vitamin A 0.00-8193 µg/100 g.The sensory evaluation results indicated that up to 20% substitution of wheat flour with orange-fleshed sweet potato flour, starch and non-starch residue flours was acceptable in bread formulation.

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

scholarly journals Tourists' Motivations, Emotions, and Memorable Local Food Experiences

2020 ◽  
Vol 5 (1) ◽  
pp. 17-32
Author(s):  
Erose Sthapit ◽  
Senthilkumaran Piramanayayagam ◽  
Peter Björk
Keyword(s):  
Conceptual Framework ◽  
Food Consumption ◽  
Positive Emotions ◽  
Local Food ◽  
Food Preferences ◽  
Local Culture ◽  
Primary Activity ◽  
Food Experience ◽  
Survey Responses ◽  
Almost All

This study aimed to explore tourists' general local food preferences, whether tasting local food was one of their major motivations for undertaking a recent trip, the emotions they associated with the experience, and what constituted a memorable local food experience. Data were collected using an open-ended questionnaire. Based on the survey responses of 210 tourists, almost all the respondents were Indian nationals. The majority of the respondents could be categorized as food neophiliacs, since they exhibited a tendency to seek new food tastes while traveling. For more than half the respondents, tasting local food was one of the main motivations for taking particular trips and was considered a primary activity. Experiencing novelty and local culture were the main motivations for tasting local food. In connecting local food consumption memories with emotions, respondents experienced the positive emotions of joy and love. This article proposes a new conceptual framework for memorable local food experiences, which comprises several components: taste, socializing with friends and family members, novelty, authenticity, ambience, affordable price, and interacting with locals. The findings provided little evidence of special occasions, hospitality, or food souvenirs contributing to a memorable food experience, as claimed by previous studies, suggesting that such factors are not inevitable components of all tourist food experiences.

scholarly journals Pengaruh Substitusi Ubi Jalar Putih, Kuning dan Ungu Terhadap Karakteristik Fisikokimia dan Organoleptik Donat Isi

2021 ◽  
Vol 4 (2) ◽  
pp. 156-171
Author(s):  
Silfi Ernayanti ◽  
Sukardi Sukardi ◽  
Damat Damat
Keyword(s):  
Antioxidant Activity ◽  
Sweet Potato ◽  
Local Food ◽  
Block Design ◽  
Physicochemical Characteristics ◽  
Flavonoid Content ◽  
Sweet Potatoes ◽  
Organoleptic Characteristics ◽  
Randomized Block Design ◽  
Sweet Potato Flour

Abstract. Sweet potato is a local food that is easily found in Indonesia. Sweet potatoes contain vitamins, fiber, antioxidants and are also low in calories. Processing of sweet potato-based food products is also still limited, it is necessary to make an effort to increase the selling value of sweet potato. Making donuts substituted with sweet potatoes is one way to achieve diversification of sweet potato-based local food, in addition to reducing the use of wheat flour. The purpose of this study was to determine the effect of white, yellow and purple sweet potatoes and the effect of sweet potato pasta and flour on the physicochemical and organoleptic characteristics of stuffed donuts. This study used statistical analysis with a factorial randomized block design. Some of the treatments given in this study were types of white, yellow and purple sweet potatoes as well as substitution of 25% sweet potato pasta and 7.5% sweet potato flour. Based on the results of the study, it was known that the treatment of various types of sweet potato pasta and flour had no effect on water content, fat content, protein content, flavonoid content, aroma, texture and taste of stuffed donuts, but the treatment of white, yellow and purple sweet potatoes had an effect on antioxidant activity. and the color of the filling donut. The best treatment based on the physicochemical characteristics of antioxidant activity 74.9% and color organoleptic test 4.36, texture 4.28 and taste 4.52 obtained from yellow sweet potato paste treatment of 25% on donut dough. Keywords: donuts, effect, flour, paste, sweet potatoes.   Abstrak. Ubi jalar merupakan pangan lokal yang mudah ditemukan di Indonesia. Ubi jalar mengandung vitamin, serat, antioksidan dan juga rendah kalori. Pengolahan produk pangan berbasis ubi jalar juga masih terbatas, maka perlu dilakukan suatu upaya untuk menambah nilai jual dari ubi jalar. Pembuatan donat yang disubstitusi dengan ubi jalar merupakan salah satu cara mewujudkan diversifikasi pangan lokal berbasis ubi jalar, selain itu juga untuk mengurangi penggunaan tepung terigu. Tujuan penelitian ini untuk mengetahui pengaruh ubi jalar putih, kuning dan ungu serta pengaruh ubi jalar pasta dan tepung terhadap karakteristik fisikokimia dan organoleptik donat isi. Penelitian ini menggunakan analisis statistik dengan metode rancangan acak kelompok (RAK) faktorial. Beberapa perlakuan yang diberikan pada penelitian ini adalah jenis ubi jalar putih, kuning dan ungu serta substitusi ubi jalar pasta 25% dan ubi jalar tepung 7,5%. Berdasarkan hasil penelitian diketahui bahwa perlakuan berbagai jenis ubi jalar pasta dan tepung tidak berpengaruh terhadap kadar air, kadar lemak, kadar protein, kadar flavonoid, aroma, tekstur serta rasa donat isi, namun perlakuan jenis ubi jalar putih, kuning dan ungu berpengaruh terhadap aktivitas antioksidan dan warna donat isi. Perlakuan terbaik berdasarkan karakteristik fisikokimia aktivitas antioksidan 74.9% dan uji organoleptik warna 4.36, tekstur 4.28 dan rasa 4.52 diperoleh dari perlakuan pasta ubi jalar kuning sebesar 25% pada adonan donat. Kata kunci: donat, pasta, pengaruh, tepung, ubi jalar

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