scholarly journals Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Kue Kering

2018 ◽  
Vol 7 (1) ◽  
pp. 30-35
Author(s):  
Helen C.D. Tuhumury ◽  
La Ega ◽  
Nuram Keliobas
Keyword(s):  
Chemical Composition ◽  
Experimental Design ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Anthocyanin Content ◽  
Potato Flour ◽  
Nutritional Content ◽  
Randomized Experimental Design ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

The objective of the study was to determine the concentation ratio between purple sweet potato flour and wheat flour in order to produce purple sweet potato cookies having particular nutritional content and preffered by consumers. A completely randomized experimental design was applied in this study. One experimental factor which was ratio of purple sweet potato flur and wheat flour consisting five level of treatments, was as signed i,e 100%: 0%, 80:20%, 60%:40%, and 20%: 80% respectively. Variables measured were chemical composition (protein, fat, moisture, anthocyanin content) and sensory properties (colour, taste, texture, overall likeness). Results showed that most variables were influenced by the ratio of sweet potato flour and wheat flour, excluding moisture content. The ratio of 80% sweet potato flour : 20% wheat flour resulted in cookies with good characteristics and mostly preffered by parelists. Anthocyamin content of this particular cookies (80%: 20%) was similar to that of sweet potato flour.  Keywords: cookies, purple sweet potato flour, wheat flour   ABSTRAK  Penelitian ini bertujuan untuk menentukan konsentrasi tepung ubi jalar ungu dan tepung terigu yang tepat untuk menghasilkan kue kering ubi jalar ungu dengan kandungan gizi tertentu dan disukai. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri satu faktor dengan lima taraf perlakuan yaitu : Perbandingan tepung ubi jalar ungu dan tepung terigu 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%. Peubah yang di amati adalah komposisi kimia (penentuan kadar protein, kadar lemak, kadar air, kandungan antosianin) dan uji organoleptik (warna, rasa, tekstur, tingkat kesukaan). Hasil penelitian menunjukan bahwa perlakuan perbadingan tepung ubi jalar ungu dan tepung terigu mempengaruhi peubah-peubah yang diamati, sedangkan untuk kadar air tidak berbeda nyata. Berdasarkan hasil penelitian perlakuan perbandingan tepung ubi jalar ungu dan tepung terigu 80% : 20% dapat menghasilkan kue kering yang terbaik dan disukai. Kandungan antosianin kue kering ubi jalar dengan formulasi 80 : 20% tidak berbeda jauh dengan kandungan antosianin tepung ubi jalar. Kata kunci: kue kering, tepung terigu, tepung ubi jalar ungu

scholarly journals UJI ORGANOLEPTIK DAN SIFAT KIMIA KUE SEMPRONG CAMPURAN TEPUNG UBI JALAR UNGU (IPOMOEA BATATAS) DAN TEPUNG TERIGU

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Olfita S. Montolalu ◽  
Tineke M. Langi ◽  
Teltje Koapaha
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
Potato Flour ◽  
Test Results ◽  
Nutritional Characteristics ◽  
Yam Flour ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Purple Yam

ABSTRACTThe aim of this research is to produce a quality semprong cookies by mixing purple sweet potato flour and flour properly, based on the panelists' preference level and the nutritional characteristics of the "semprong" cake. The organoleptic test results of the "semprong" cake which are preferred in terms of color, taste, aroma and texture are treatment A (10g purple yam flour + 90g wheat flour). The results of the proximate content analysis of "semprong" cakes for water content ranged from 3.16% - 3.77%, ash content ranged from 1.32% - 2.09%, fat content ranged from 16.26% - 20.95%, content protein ranges from 7.06% - 8.95%, carbohydrate content ranges from 66.31% - 71.21%.Keywords : Semprong Cake, Purple Sweet Potato Flour, Wheat Flour

scholarly journals PERBEDAAN KADAR ANTOSIANIN UBI UNGU SEGAR DAN TEPUNG UBI UNGU VARIETAS LOKAL DAN ANTIN 3 PADA BEBERAPA ALAT PENGERINGAN

2021 ◽  
Vol 10 (4) ◽  
pp. 313-320
Author(s):  
Fuadiyah Nila Kurniasari ◽  
Yosfi Rahmi ◽  
Cintantya Islami Putri Devina ◽  
Nabilah Rohadatul Aisy ◽  
Anggun Rindang Cempaka
Keyword(s):  
Sweet Potato ◽  
Anthocyanin Content ◽  
Potato Flour ◽  
Food Ingredient ◽  
Local Varieties ◽  
Food Ingredients ◽  
Second Stage ◽  
Significant Difference ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Background: Purple sweet potato is one of the local Asian food ingredients known as "people's food". Purple sweet potato is rich in anthocyanins which function as antioxidants and immunonutrients. In addition to being widely used as food or traditional snacks, purple sweet potato can be used as a functional food ingredient rich in anthocyanins. For example, purple sweet potato flour can be used as an essential ingredient for processed foods.Objectives: To analyze differences in anthocyanin levels in fresh purple sweet potato local varieties of Gunung Kawi and Antin 3 and purple sweet potato flour with different drying tools.Methods: This research consist of two research stages. The first phase analyzes differences in anthocyanin content in fresh purple sweet potatoes local varieties of Gunung Kawi and Antin 3 with a RAL research design (Completely Randomized Design) 3 repetitions. Then, the second stage of the research used a one-shot case study with 3 treatment groups: drying with an electric oven, cabinet dryer, and food dehydrator. Anthocyanin levels were tested using the UV-Vis spectrophotometry method. Differences in fresh purple sweet potato anthocyanins were analyzed using an independent t-test. Meanwhile, the different anthocyanin levels of purple sweet potato flour were analyzed using one-way ANOVA.Results: The first stage of the study showed that the anthocyanin content of fresh purple sweet potato Antin 3 was seven times higher than that of Gunung Kawi (53.94±25.6 v.s 7.59±2.4 mg/100 g) with p=0.036. The second stage of the study, showed no statistically significant difference in anthocyanin levels (p = 0.066) in 3 different drying equipment.Conclusion: Antin 3 purple sweet potato variety is purple sweet potato with the highest anthocyanin content. The purple sweet potato flour was dried with 3 different drying tools, resulting in anthocyanin levels that were not significantly different.Keywords: Anthocyanin; Gunung Kawi local purple sweet potato; Antin 3 purple sweet potato; Purple sweet potato flour; Drying equipment

scholarly journals Daya Terima Dan Kandungan Gizi Kue Bolu Cukke Subtitusi Tepung Ubi Jalar Ungu

2019 ◽  
Vol 25 (2) ◽  
pp. 7
Author(s):  
Manjilala Manjilala ◽  
Sirajuddin Sirajuddin
Keyword(s):  
Sweet Potato ◽  
Complementary Feeding ◽  
Nutrient Content ◽  
Potato Flour ◽  
Nutritional Content ◽  
Experiment Research ◽  
Sample Group ◽  
Color Differences ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Bolu cukke is one of the traditional cake Bugis-Makassar, commonly consumed by the community, especially when enjoying a break. In order for a benefit value of Bolu Cukke, it takes effort to enrich the nutritional content, one of which is to replace wheat flour with sweet potato flour. A pre-experiment research conducted in Food Technology Laboratory of Nutrition Poltekkes Kemenkes Makassar, with number of panelist amoung 50 people. Nutritional content was analyzed using Kjhedal method for protein, gravimetric for fat and titrimetric for carbohydrate. Analyzed by using Kruskal-Wallis and Mann-Whitney test with 95% confidence level. The results showed that the acceptability based on the taste aspect in the four groups was the same (p = 0.275) the sample group was 75% preferred by the panelists. There were color differences in the four sample groups (p = 0,000), when compared with the substituted sample with purple sweet potato flour, the sample group was 50% preferably panelists. There were differences in the flavour in the four sample groups (p = 0.013), the sample group 50% preferred by the panelists. Acceptance based on taste aspect in all four groups was the same (p = 0.733), the sample group was 75% preferred by panelists. The highest protein nutrient content in the 0% sample group, 75% group fat and 75% carbohydrate. This research suggests that Bolu Cukke substitution of purple sweet potato flour is very feasible to be used as an alternative of Complementary Feeding in pregnant mother and toddler.

scholarly journals Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation

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.  

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

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

PROSES PEMBUATAN CAKE MENGGUNAKAN TEPUNG KOMPOSIT TERIGU, UMBI JALAR DAN TALAS DENGAN METODE EXPERIMENTAL DESIGN

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
Healthy Aldriany Prasetyo
Keyword(s):  
Experimental Design ◽  
Protein Content ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Carbohydrate Content ◽  
Composite Flour ◽  
Potato Flour ◽  
Randomized Design ◽  
Taro Flour ◽  
Sweet Potato Flour

The research was aimed to formulation combination of composite flour as partly substitution of wheat flour from blend of wheat flour, sweet potato flour and taro flour in processing of cake. This research used Experimental Design Methods, a Completely Randomized Design (CRD) Non Factorial, with different level of substitution in percents, i.e :T1 = wheat flour (100%), T2 = wheat flour (75%) : sweet potato flour (25%), T3 = wheat flour (50%) : sweet potato flour (50%), T4 = wheat flour (25%) : sweet potato flour (75%), T5 = wheat flour (75%) : taro flour (25%), T6 = wheat flour (50%) : taro flour (50%), T7 = wheat flour (25%) : taro flour (75%). The parameters analysed were moisture content, ash content, protein content, fat content,carbohydrate content and hedonic value of colour, aroma, flavour and texture. The results showed were significant differences (p<0.5) difference formulation combination of composite flour with different level of substitution. The proximate composition showed that wheat flour had higher protein content (9.46%) and lower carbohydrate content (87.77%), while sweet potato flour had protein content(3.96%) and carbohydrate content (92.92%); taro flour had protein (5.62%) and carbohydrate content (92.83%). The sensory analysis of cake showed significant differences between 100% wheat flour and formulation combination of composite flour samples. It was concluded that formulation composite flour T4 into wheat flour gave the cake with the best overall quality acceptabily.

scholarly journals Hedonic And Quality Analysis Of Chiffon Cake With Purple Sweet Potato Flour Substitution

2016 ◽  
Vol 2 (2) ◽  
Author(s):  
Tuatul Mahfud ◽  
Bambang Jati Kusuma
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Consumer Preferences ◽  
Quality Analysis ◽  
Research Approach ◽  
Second Phase ◽  
Potato Flour ◽  
Trained Panel ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

The purpose of this study is (1) to determine differences in color chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (2) to determine differences in flavor of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (3) to determine differences in texture of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (4) to determine the level of consumer preferences to color of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (5) to determine the level of consumer preferences on taste of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour; (6) to determine the level of consumer preferences on the texture of chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% of wheat flour. In this research, there are two stages of research, the first phase of preliminary studies using a type of experimental research and the second phase of research using organoleptic research approach. The population in this study is the purple sweet potato in Balikpapan and the sample used is purple sweet potato with a weight of 5 kg. Panelists were selected is a trained panel (semi-trained panel), which amounted to 25 skilled panelists. These skilled panelists are the student of Food and Beverage department in State Polytechnic of Balikpapan. Distribution of questionnaires to hedonic test and quality are done in one repetition. Data Analysis used is statistical inferential and one way ANOVE analysis using the SPSS 20.0 For Windows to see the level of preference of panelists and the hedonic quality of chiffon cake with the substitution of purple sweet potato in 50%, 75%, and 100% of the flour that includes aspects of taste, color and texture. The results showed that (1) there is a difference of color in chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% from wheat flour; (2) there is a difference of taste in chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% from wheat flour; (3) there is a differences of texture in chiffon cake which is substituted with purple sweet potato flour in 50%, 75%, and 100% from wheat flour; (4) The panelists liked the color of chiffon cake with purple sweet potato flour substitution in 100% from wheat flour; (5) panelists liked the flavor of chiffon cake with purple sweet potato flour substitution in 100% from wheat flour; (6) panelists liked the texture of chiffon cake with purple sweet potato flour substitution in 50% from wheat flour.  

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

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.

scholarly journals Cupcake from composite flour based on natural local resources (modified breadfruit, purple sweet potato, mocaf, saga seed)

2021 ◽  
Vol 912 (1) ◽  
pp. 012036
Author(s):  
E Oktriandi ◽  
M Nurminah ◽  
Z Lubis
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Composite Flour ◽  
Potato Flour ◽  
Seed Flour ◽  
Local Resources ◽  
Randomized Design ◽  
Sweet Potato Flour ◽  
Completely Randomized Design ◽  
Purple Sweet Potato

Abstract Cupcakes is a kind of bakery that consist wheat flour, sugar,butter,and egg. We made cupcakes from composite flour that based on Indonesian local resources. A factorial completely randomized design, cupcakes using formulations of 4 flour, consist one factor (P: comparison composite flour consist: modified bread flour : purple sweet potato flour : mocaf : saga seed flour): P1 (50% : 30% : 20% : 0%); P2 (45% : 35% : 15% : 5%); P3 (40% : 40% : 10% : 10%); P4 (35% : 45% : 5% : 15%); P5 (100% modified breadfruit flour); P6 (100% purple sweet potato flour); P7 (100% mocaf); P8 (100% wheat flour). The research showed that the mixture of 4 flour P1 (50%: 30%: 20%: 0%) produced the best quality cupcakes

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