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 SIFAT ORGANOLEPTIK ES KRIM DENGAN PENAMBAHAN UBI JALAR UNGU (Ipomea batatas L)

ZOOTEC ◽  
2017 ◽  
Vol 37 (2) ◽  
pp. 474
Author(s):  
Aprilawati Daeng Lanusu ◽  
S.E Surtijono ◽  
L.Ch.M. Karisoh ◽  
E.H.B. Sondakh
Keyword(s):  
Sweet Potato ◽  
Ice Cream ◽  
Organoleptic Properties ◽  
Sweet Potatoes ◽  
Fresh Milk ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
Purple Sweet Potato ◽  
Hedonic Scale

ORGANOLEPTIC CHARACTERISTICS OF ICE CREAM ADDING BY PURPLE SWEET POTATOES (Ipomea batatas L). This study was conducted to know about the use of purple sweet potatoes as an extender to ice cream on the organoleptic characteristics. The material used in this study were fresh milk, purple sweet potatoes and the ingredients for ice cream making. Four treatments tested in this study consisted of P0 (1000 ml of milk without purple sweet potatoes), P1 (1000 ml of milk plus purple sweet potatoes 150 g), P2 (1000 ml of milk plus purple sweet potatoes 300 g), P3 (1000 ml of milk plus purple sweet potatoes 450 g). This research used a complete randomized design and was tested by 35 of panelist to determine the organoleptic properties data of a purple sweet potato ice cream product. The data measured of in this research used hedonic scale. The variables measured consisted of color, flavor, texture, taste of ice cream. Determination of difference of average was done by DMRT test. The results of this study showed that the treatment was significant effect on color, flavor, texture and taste (P<0.01). The conclusion of this study based on organoleptic characteristics, the use of 450 g of purple sweet potatoes as an additive in 1000 ml of milk can be used on making of ice cream.Keywords: Ice cream, Purple Sweet Potato, Organoleptic Properties

scholarly journals Fortification of goat milk with purple sweet potato (Ipomea batatas l.) extract and its effects on functional cheese

2019 ◽  
Vol 3 (2) ◽  
pp. 8-13
Author(s):  
I Nyoman Sumerta Miwada ◽  
IN.S. Sutama ◽  
IK. Sukada ◽  
L. Doloksaribu
Keyword(s):  
Sweet Potato ◽  
Ph Value ◽  
Goat Milk ◽  
Antioxidant Content ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
Potato Extract ◽  
Purple Sweet Potato

This study was undertaken to analyze the quality of goat milk based cheese particularly its potential high antioxidant content through fortification of goat milk with purple sweet potato extract. A completely randomized design was used to determine the characterization of goat milk based cheese quality through five levels i.e. 0% (A); 2% (B); 4% (C); 6% (D) and 8% w/v (E) of purple sweet potato extract fortification in goat milk. The results showed that the increased level of fortification by purple sweet potato extract in goat milk based cheese significantly increased the pH value of the cheese (P<0.05) where the highest pH was 6.20 at the level of 4%  w/v. Meanwhile, the yield and total of cheese acid were not affected by the fortification. The content of cheese protein significantly decreased (P<0.05) by the increasing level of fortification by purple sweet potato in goat milk. Goat milk-based cheese on the E treatment contained the lowest protein (19.42%). Functional potency of the cheese increased significantly (P<0.05) when the level of fortification was increased. The highest antioxidant content in goat milk based cheese was 114.47 mg/L. GAEAC at 8% w/v level. In conclusion, by increasing fortified goat milk by purple sweet potato extract up to 8% w/v was able to potentially produce cheese containing a high antioxidant.

scholarly journals Formulation of Mocaf Mie with Natural Colors from Purples Sweet Potatoes

2019 ◽  
Vol 2 (2) ◽  
pp. 108
Author(s):  
Henny Nurjannah ◽  
Wanda Lestari ◽  
Saskiyanto Manggabarani
Keyword(s):  
Sweet Potato ◽  
Calcium Content ◽  
Nutrient Content ◽  
Test Results ◽  
Nutritional Content ◽  
Sweet Potatoes ◽  
A Value ◽  
Randomized Design ◽  
Purple Sweet Potato ◽  
Hedonic Quality

Background: Noodle is one of the popular food products in the community. Purple sweet potato contains large amounts of anthocyanin pigment. Seeing the prospect of great benefits and easily obtained, sweet potatoes can be optimized for use as a source of natural dyes. Objectives: The purpose of this study was to determine the nutrient content of wet noodles and the level of preference for noodles from mocaf flour with natural sweet potato dyes. Material and Method: This type of research is an experiment with a completely randomized design (CRD) with 4 treatments and 2 repetitions to produce 8 experimental designs. Results: The hedonic test results obtained the best formula is F1 with a value of 3.67 categories very like while the hedonic quality test obtained the best formula is F1 with a value of 3.68 categories of purplish, slightly aromatic colour, slightly savoury taste and somewhat chewy texture. The nutritional content of wet noodles are 69.02% water content, 3.67% ash content, 1.03% fat content, 9.77% protein content, 0.34% calcium content and 1.493% phosphorus content. Conclusion: The most preferred wet noodle based on hedonic test and hedonic quality is F1 formula. This wet noodle only has a little nutritional content, further research is needed in order to get the best-wet noodle formulation and has a good nutritional content so that it can be produced as an alternative to wet noodle variations.

scholarly journals A Study on The Utilization of Purple Sweet Potato (Ipomea batatas L) for Ice Cream as Antioxidants

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Sudjatinah - Sudjatinah ◽  
Cornelius Hari Wibowo ◽  
Aldila Sagitaning Putri
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Sweet Potato ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
Treatment Factor ◽  
Average Water ◽  
High Antioxidant Activity ◽  
Completely Randomized Design ◽  
Purple Sweet Potato

The purposes of this study were to determine overrun, water content, anthocyanin and antioxidant content, and to find out the best formulations. The design used was completely randomized design (CRD) with a unidirectional pattern consisting of 5 treatments with 4 replications, while the treatment factor was the disticntion between ratio of sweet potato mash and water, as follows: P1: 50%: 50%; P2`: 60%: 40%; P3: (70%: 30%); P4: (80%:20%); P5: 90%: 10%. The observed variables were the content of water, overrun, anthocyanin and antioxidant activity. The results showed that the treatment had a significant effect (P <0.05) on the average water content, overrun and anthocyanin activity. The treatment did not have a significant effect (P> 0.05) on the average antioxidant activity. In conclusion : the ratio of purple sweet potato mash had a significant effect (P <0.05) on water content, overrun and anthocyanin, but it did not influence significantly (P> 0.05) on the antioxidant activity. Furthermore, the best ratio of water and purple sweet potato mash is 2:8 to produce a standard water content and overrun, anthocyanin levels and high antioxidant activity.

scholarly journals PEMANFAATAN EKSTRAK UBI JALAR UNGU (Ipomea batatas L.) SEBAGAI SUMBER PREBIOTIK PAKAN KOMERSIL PADA BUDIDAYA IKAN MAS (Cyprinus carpio)

2021 ◽  
Vol 1 (1) ◽  
pp. 70-80
Author(s):  
M. Mutawalli Wira Supati ◽  
Salnida Yuniarti Lumbessy ◽  
Dewi Putri Lestari
Keyword(s):  
Sweet Potato ◽  
Nutrient Retention ◽  
Fish Feed ◽  
Sweet Potatoes ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
Commercial Feed ◽  
Potato Extract ◽  
Purple Sweet Potato ◽  
The Tropics

Goldfish is one of the freshwater cultured fish that is favored by the community both for consumption and as ornamental fish. Sweet potato (Ipomea batatas L.) is a plant that can be used as a prebiotic in fish feed. Sweet potato (I. batatas L.) is an annual plant that grows in the tropics. Sweet potatoes contain lots of carbohydrates, provitamin A, B vitamins, vitamin C, minerals, and a little fat and protein. This research is an experimental study using Completely Randomized Design (CRD) with 4 treatments and 3 replications each, so the number of experimental units is 12 units. P1 : commercial feed (control), P2: purple sweet potato extract 4 ml / 100 g feed, P3: purple sweet potato extract 8 ml / 100 g feed, P4: purple sweet potato extract 12 ml / 100 g feed. The data obtained were tested using Analysis of Variance (ANOVA) at a 95% confidence level through the SPSS program to determine the effect of each treatment. Keywords: Purple Sweet Potato Extract, Carp, Growth, Prebiotics, Nutrient   Retention.

scholarly journals Senduduk dan ubi jalar ungu sebagai pewarna preparat squash akar bawang merah

2020 ◽  
Vol 5 (1) ◽  
pp. 46-55
Author(s):  
Ivan Eldes Dafrita ◽  
Mustika Sari
Keyword(s):  
Sweet Potato ◽  
Root Tip ◽  
Sweet Potatoes ◽  
Onion Root ◽  
Melastoma Malabathricum ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
Potato Extract ◽  
Purple Sweet Potato

Pembuatan preparat untuk pengamatan sel atau jaringan pada kegiatan praktikum membutuhkan bahan pewarna. Bahan pewarna yang sering dugunakan adalah bahan kimia sintetik. Eksplorasi pemanfaatan bahan pewarna alternatif yang murah dan mempunyai afinitas tinggi terhadap komponen sel dilakukan dengan pemanfaatan pewarna alami yang dihasilkan oleh antosianin yang terdapat pada buah senduduk dan ubi jalar ungu. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 1 faktor perlakuan yaitu waktu pewarnaan 60, 90, dan 120 menit. Analisis data dilakukan dengan deskriptif kualitatif terhadap kualitas preparat dan kelayakan preparat. Berdasarkan hasil penelitian kualitas preparat yang diwarnai dengan ekstrak buah senduduk dan ubi jalar ungu menunjukan hasil terbaik pada lama pewarnaan 90 menit dengan persentase 83,33% dan 53,33%. Kualitas preparat yang diwarnai dengan ekstrak buah senduduk lebih baik daripada yang diwarnai dengan ekstrak ubi jalar ungu Preparat mitosis akar bawang merah yang diwarnai dengan ekstrak buah senduduk dan ekstrak ubi jalar ungu dinyatakan sangat layak untuk digunakan sebagai preparat pada kegiatan praktikum pembelahan sel.Kata kunci: Preparat squash, senduduk, ubi jalar ungu, akar bawang merah Senduduk and sweet potatoes as staining for squash preparations of onion root tip. The exploration for the use of alternative dyes that are cheap and has a high affinity for cell components is carried out by the use of natural dyes produced by anthocyanins found in fruit Melastoma malabathricum, and sweet potato Ipomea batatas var. Ayumurakasi. The study design was a completely randomized design (CRD) with 1 factor, coloring time 60, 90, and 120 minutes. The data analysis was performed by descriptive qualitative of the quality of the preparations and the suitability of the preparations. Based on the results of the study the quality of the preparations stained with extracts of Senduduk fruit and purple sweet potato showed the best results in the staining time is 90 minutes with a percentage is 83.33% and 53.33%. The quality of the preparations stained with Senduduk fruit extract is better than that which is colored with purple sweet potato extract. Mitosis specimens of onion root stained with extracts of Senduduk fruit and purple sweet potato extract were declared very feasible to be used as a specimen for cell division practical activities.Keywords: Squash preparations, melastoma malabathricum, sweet potatoes, onion root tip.

scholarly journals The effect of sorbitol and white sweet potatoes (Ipomea batatas L.) inulin extract application on marshmallow physical, chemical and organoleptic properties

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 298-305
Author(s):  
B. Yudhistira ◽  
A.K. Putri ◽  
S. Prabawa
Keyword(s):  
Sweet Potato ◽  
Design Method ◽  
Sweet Potatoes ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
The Difference ◽  
The One ◽  
High Calorie

Marshmallow belongs to a high-calorie food that requires a low-calorie substitute for sucrose, one of which is sorbitol. Marshmallow has the potential to become a functional food with the addition of inulin contained within white sweet potatoes. Inulin refers to a type of fructan carbohydrate which contains fiber and has the potential as a prebiotic that is beneficial for the human’s body. This study aims to determine the effect of the addition of white sweet potato (Ipomea batatas L.) inulin extract and sorbitol on the physical, chemical and organoleptic characteristic of marshmallows and to obtain the best marshmallow’s formula through white sweet potato (Ipomea batatas L.) inulin extract and sorbitol addition. The completely randomized design method (CRD) applied in this study consisted of one factor, namely the difference in formulation between the concentration of white sweet potato inulin extract (2% and 3%) and the concentration of sorbitol (25%, 50%, and 75%). The statistical analysis utilized the One Way Analysis of Variance (ANOVA) method using SPSS. The results of this study indicated that the addition of white sweet potato inulin extract and sorbitol had a significant effect on tensile strength, density, moisture content, ash content, total calories, dietary fiber, and organoleptic characteristics of marshmallows. The best formula for marshmallows was formula 4 with the addition of 2% white sweet potato inulin extract and 50% sorbitol.

scholarly journals Pengolahan Sagu menjadi mie prebiotik sebagai makanan fungsional dan upaya peningkatan ketahanan pangan di Desa Alai Selatan, Kecamatan Tebing Tinggi Barat, Kepulauan Meranti

2020 ◽  
Vol 2 ◽  
pp. 112-116
Author(s):  
Atria Martina ◽  
Wahyu Lestari ◽  
Tetty Marta Linda ◽  
Saberina Hasibuan ◽  
Imelda Wardani
Keyword(s):  
Food Security ◽  
Sweet Potato ◽  
Raw Materials ◽  
Food Product ◽  
Nutritional Composition ◽  
The Body ◽  
Processed Food ◽  
Sensory Features ◽  
Purple Sweet Potato ◽  
Improve Food Security

Noodles are a processed food product favored by most Indonesians, generally made from wheat which must be imported. Kepulauan Meranti Regency is the largest producer of sago in Indonesia. One of the products made from sago that is widely produced in Meranti is sa.go noodle. Making noodles with local raw materials such as sago and sweet potato is an effort to improve food security. Traditional sago noodle has  high carbohydrate and fiber content but still has disadvantages such as not having inulin content as a prebiotic, less antioxidant and a less attractive color, while purple sweet potato contains inulin as prebiotic components, high antioxidants, vitamins and minerals.The utilization of prebiotics insago noodle has multiple advantages since they improved probiotic growth in the body, sensory features and provide a more well-balanced nutritional composition as functional food. This community service program aims to training on the process of making prebiotic sago noodles to the community in Alai Selatan Village.This activities are carried out by course and practice methods.The results showed that the participants were interested in making prebiotic sago noodles because they had a more attractive features, more nutritious and had a delicious taste. Prebiotic sago noodles can be used as an effort to biodiversify sago noodle products to support food security and improve the community's economy.

scholarly journals PENGARUH PENAMBAHAN Eucheuma cottonii DAN Sargassum sp. TERHADAP KOMPOSISI KIMIA, AKTIVITAS ANTIOKSIDAN SERTA SIFAT SENSORI SELAI UBI JALAR UNGU (Ipomoea batatas Poir)

2020 ◽  
Vol 3 (1) ◽  
pp. 43
Author(s):  
Umi Kalsum ◽  
Asnani Asnani ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Water Content ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Test Results ◽  
Purple Sweet Potato ◽  
Eucheuma Cottonii

The effect of addition of Eucheuma cotttonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam (Ipomoea batatas Poir) ABSTRACT         This study aims to determine the effect of the addition of Eucheuma cottonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam. This study used a Completely Randomized Design (CRD) consisting of four treatments using the combination of Sargassum sp., E. cottonii and purple sweet potatoes respectively: 45: 5: 50% (S1), 40: 10: 50% (S2), 35 : 15 : 50 % (S3), 30 : 20 : 50% (S4) and repeat three times. The results of the research obtained showed a real effect on sensory values which included color, aroma, and texture. The test results of the chemical content of jam showed water content between 27.62 %, ash content 1.59 %, crude fiber 1.44 % and carbohydrates 88.96 %. The test results of antioxidant content with percentage inhibitor (IC50) that is 337.81 μg / mL respectively. The results of this study indicate that there is an influence on the content of water content, ash, crude fiber, total carbohydrates and antioxidant content present in the purple sweet potato jam in each treatment.Keywords: Eucheuma cottonii, Ipomoea batatas, chemical composition and antioxidants, Sargassum sp., Jam, Sensory test ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan rumput laut jenis Eucheuma cottonii dan Sargassum sp. terhadap komposisi kimia, aktivitas antioksidan dan sifat sensori selai ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari  empat perlakuan kombinasi penggunaan Sargassum sp., E. cottonii dan ubi jalar ungu, yaitu berturut-turut: 45: 5: 50 % (S1), 40: 10: 50 % (S2), 35: 15: 50 % (S3), serta 30: 20: 50 % (S4), ulangan sebanyak tiga kali. Hasil penelitian yang diperoleh menunjukkan pengaruh nyata terhadap nilai sensori yang meliputi warna, aroma dan tekstur. Hasil uji kandungan kimia selai menunjukkan kadar air 27,62 %, kadar abu 1,59%, serat kasar 1,44 % dan karbohidrat 88,96 %. Hasil uji kandungan antioksidan dengan nilai persentase penghambat (IC50) yaitu 337,81 g/mL. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh terhadap kandungan kadar air, abu, serat kasar, karbohidrat total dan kandungan antioksidan yang ada pada selai ubi jalar ungu pada setiap perlakuan.Kata kunci: Eucheuma cottonii, Ipomoea batatas Poir, komposisi kimia dan antioksidan, Sargassum sp., Selai, uji sensori.

scholarly journals KAJIAN SIFAT ORGANOLEPTIK DAN DAYA TERIMA ES KRIM JALOR (JAMBU BIJI DAN SARI DAUN KELOR)

2019 ◽  
Vol 4 (1) ◽  
pp. 47
Author(s):  
Nadya Natasya
Keyword(s):  
Adolescent Girls ◽  
Experimental Research ◽  
Young Women ◽  
Leaf Extract ◽  
Ice Cream ◽  
Food Product ◽  
Acceptance Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Moringa Leaf Extract

Background: Young women generally have characteristics of unhealthy meal habits and many of them lack of nutrients needed, so there is a need to have an alternative nutritionally rich and attractive food product through the manufacture of JALOR Ice Cream which is produced from Milk, Guava and Moringa Leaf Extract, to increase iron in order to prevent iron deficiency.Methods: This study was conducted using an experimental research design. The experiment was carried out using a Completely Randomized Design (CRD) using 5 treatments with the addition of Moringa Leaf Extract: t1 (10%), t2 (20%), t3 (30%), t4 (40%) and t5 (50%). The experiment were carried out on hedonic tests on 20 panelists with 5 scales, namely: 5 = Very like, 4 = Like, 3 = Neutral, 2 = Dislike, and 1 = Very dislike. Acceptance test was conducted on young women.Result: The results of the organoleptic test showed that JALOR Ice Cream was chosen on treatment t2 with the addition of 20% Moringa Leaf Extract. The results of the adolescent girls' acceptance of selected JALOR Ice Cream products showed that all (100%) panelists were at the level of good category.Conclusion: JALOR Ice Cream is with the addition of 20% Moringa Leaf Extract is the most preffered. The acceptance of Ice Cream can be well received by panelists.

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