Formulation of Mocaf Mie with Natural Colors from Purples Sweet Potatoes

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.

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

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2017.6.2.45 ◽

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

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

Media Gizi Pangan ◽

10.32382/mgp.v25i2.987 ◽

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.

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

ZOOTEC ◽

10.35792/zot.37.2.2017.16783 ◽

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

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The sensory, physical and nutritional quality profiles of purple sweet potato and soy-based snack bars for pregnant women

Journal of Public Health Research ◽

10.4081/jphr.2021.2241 ◽

2021 ◽

Vol 10 (2) ◽

Author(s):

Yosfi Rahmi ◽

Adelya Desi Kurniawati ◽

Rahma Micho Widyanto ◽

Ayuningtyas Dian Ariestiningsih ◽

Addien Zahratul 'Aisyi Al Farahi ◽

...

Keyword(s):

Sweet Potato ◽

Nutritional Content ◽

Sweet Potatoes ◽

Color Test ◽

Food Ingredients ◽

Physical Quality ◽

Energy Deficiency ◽

Sensory Acceptability ◽

Chronic Energy Deficiency ◽

Purple Sweet Potato

Background: The deficiency of energy, protein, and other beneficial nutrients during pregnancy causes chronic energy deficiency (CED). This condition increases the chance of having babies with low birth weight (LBW) and various other health problems. To meet these nutritional needs, supplementary feeding is necessary in the form of snack bar, using local food ingredients, such as purple sweet potatoes and soybeans (PSPS). This study determines the differences in a few aspects of PSPS snack bar, such as sensory acceptability, physical quality, and nutritional content in several formulations.Design and Methods: The best three formulations were selected through sensory acceptability by involving 40 panelists and showed the following results P0 (commercial product), P2 (80% purple sweet potato: 20% soybean), and P3 (70% purple sweet potato: 30% soybean). Furthermore, these formulations were triplicated for further physical color test, the hardness and breaking force, as well as the nutritional analysis that includes both macro and micronutrients.Results: The results showed significant differences (p<0.05) in the sensory acceptability, physical quality, nutritional content (except carbohydrate and iron), and antioxidant activity.Conclusions: In conclusion, snack bars with 70% purple sweet potato and 30% soybean gave the best formulation.

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JAJANAN SEHAT DAN KAYA KALSIUM UNTUK KELUARGA: SUBTITUSI TEPUNG BANDENG PRESTO SEBAGAI BAHAN KASTANGEL

JKKP (Jurnal Kesejahteraan Keluarga dan Pendidikan) ◽

10.21009/jkkp.071.09 ◽

2020 ◽

Vol 7 (01) ◽

pp. 98-106

Author(s):

Meddiati Fajri Putri ◽

Cinta Amalia Kasih

Keyword(s):

Sensory Quality ◽

Preference Test ◽

Calcium Content ◽

Nutrient Content ◽

Test Results ◽

Nutritional Content ◽

Laboratory Test Results ◽

High Calcium ◽

Processed Products

Ikan bandeng merupakan budidaya perikanan air payau di Indonesia. Ikan bandeng dapat diolah menjadi beraneka makanan olahan, seperti bandeng duri lunak, pepes bandeng, otak-otak bandeng, dan produk hasil olahan lainnya. Kandungan nutrisi bandeng duri lunak relatif tinggi untuk mencukupi kebutuhan gizi masyarakat dengan harga relatif terjangkau. Kandungan gizi pada tepung bandeng presto tersebut dijadikan subtitusi dalam pembuatan kastangel. Tujuan dari penelitian ini adalah untuk mengetahui perbedaan kualitas kastangel subtitusi tepung bandeng presto, untuk mengetahui tingkat kesukaan masyarakat dan untuk mengetahui kandungan kalsium dan protein dengan prosentase 0%, 10%, 20%, dan 30% ditinjau dari aspek warna, aroma, aroma bandeng presto, dan tekstur.Tujuan penelitian ini adalah untuk mengetahui kualitas kastangel hasil eksperimen ditinjau dari kualitas inderawi, tingkat kesukaan masyarakat serta kandungan protein dan kalsium. Metode penelitian yang digunakan analisis varian (Anava) one way, dan dilanjutkan uji Tukey apabila ada perbedaan kualitas inderawi pada produk, uji kesukaan menggunakan deskriptif prosentase untuk mengetahui tingkat kesukaan masyarakat, uji Laboratorium untuk mengetahui kandungan gizi protein dan kalsium. Hasil penilitian menunjukan bahwa terdapat perbedaan kualitas inderawi pada indikator aroma bandeng presto dan tekstur dengan nilai signifikan kurang dari 0,05. hasil uji kesukaan Sampel yang disukai masyarakat 0%, 10% dan 20% dengan prosentase (55,75%, 55,25%, dan 52,9%). Hasil uji laboratorium kandungan kalsium dan protein Sampel kastangel subtitusi tepung bandeng presto 30% (13,83%,:5,42%), 20% (11,36%:3,66%), 10% (9,60%: 2,33%), 0% (8,26:0,49%). Kata Kunci : Kastangel, Tinggi Kalsium, Tepung bandeng presto Healthy and Calcium Rich Snacks for Family: Subtitution Flour Bandeng Presto as Composition of Kastangel Abstract Milkfish is brackish water aquaculture in Indonesia. Milkfish can be processed into a variety of processed foods, such as soft thorns, milkfish, milk brains, and other processed products. The nutrient content of soft thorns is relatively high to meet the nutritional needs of the people at relatively affordable prices. The nutritional content of presto milkfish flour is used as a substitution in the making of kastangel. The purpose of this study was to determine differences in the quality of presto milkfish substitution castor, to determine the level of community preference and to determine the content of calcium and protein with a percentage of 0%, 10%, 20%, and 30% in terms of aspects of color, aroma, milkfish aroma presto, and texture. The purpose of this research is to find out the quality of the castellated experimental results in terms of sensory quality, people's favorite level and protein and calcium content. The research method used is one way analysis of variance (ANAVA), and Tukey test is continued if there is a difference in the sensory quality of the product, the preference test uses descriptive percentages to determine the level of community preference, Laboratory tests to determine the nutritional content of protein and calcium. The results of the study indicate that there are differences in sensory quality on the presto milkfish aroma and texture indicators with a significant value less than 0.05. Preferred test results The samples favored by the community are 0%, 10% and 20% with percentages (55.75%, 55.25% and 52.9%). Laboratory test results of calcium and protein content Samples of castor substitution presto milkfish flour 30% (13.83%:5.42%), 20% (11.36%:3.66%), 10% (9.60%:2,33%), 0% (8.26:0.49%). Keywords: bandeng presto flour, high calcium, kastangel

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YAM BEAN VELVA DRAGON PRODUCTS BASED ON RED DRAGON FRUIT AND BENGKUANG AS AN ALTERNATIVE OF SNACK WITH INULIN AND ANTOSIANIN FIBER SOURCES

Jurnal Riset Kesehatan Poltekkes Depkes Bandung ◽

10.34011/juriskesbdg.v12i1.1761 ◽

2020 ◽

Vol 12 (1) ◽

pp. 149-169

Author(s):

,Nia Fatimah Nurjanah ◽

Roro Nur Fauziyah ◽

Dadang Rosmana

Keyword(s):

Research Method ◽

Test Results ◽

Food Control ◽

Nutritional Content ◽

Product Formulation ◽

A Value ◽

Randomized Design ◽

Dragon Fruit ◽

Completely Randomized Design ◽

Serving Sizes

Not infectious disease (PTM) have become a health problem for every country. One of the main contributors who use PTM is food control, by consuming foods that contain inulin (bengkuang tubers) and anthocyanins (dragon fruit). Intermittent food products consisting of velva become more effective because in one product already has a lot of special nutritional content of inulin and anthocyanin fibers. The design of this study was experimental with a completely randomized design (CRD). The research method uses hedonic tests, spectrophotometry for anthocyanin levels, and literature tests for inulin fiber levels. This study involved 30 panelists who were apparently students of the Nutrition Department of the Poltekkes Bandung. This product formulation consists of three dragons and bengkuang, which is counterpart 1 (30%: 70%), counterpart 2 (70%: 30%), and counterpart 3 (50%: 50%). The hedonic test results showed that the level of preference consisted of counterpart 2 and the Kruskal-Wallis test results showed differences between the aspects of color, taste, and aroma with a value of p <α and also none in the design of the texture with p> α. The level of anthocyanin product serving is 6.04 mg and can fulfill 81% of the anthocyanin requirement by consuming two serving sizes. While the level of inulin per serving amounted to 2.1 g and can meet the needs of inulin at least a day from 350% snack.

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

Journal of Fish Nutrition ◽

10.29303/jfn.v1i1.161 ◽

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.

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PEMBUATAN FLAKES DENGAN PENCAMPURAN TEPUNG UBI JALAR KUNING (Ipomoea Batatas L.) DAN TEPUNG JAGUNG LOKAL VARIETAS ’MANADO KUNING’ (Zea Mays L.)

Jurnal Teknologi Pertanian (Agricultural Technology Journal ◽

10.35791/jteta.10.2.2019.29122 ◽

2020 ◽

Vol 10 (2) ◽

Author(s):

Keysi Repi ◽

Tineke M. Langi ◽

Mercy Taroreh

Keyword(s):

Sweet Potato ◽

Ipomoea Batatas ◽

Nutrient Content ◽

Potato Flour ◽

Corn Flour ◽

A Value ◽

Yellow Corn ◽

Randomized Design ◽

Sweet Potato Flour ◽

C 30

ABSTRACTThe purpose of this study was to determine the formula for the mixture of yellow sweet potato flour and Manado yellow corn flour which was favored by panelists and determine the physicochemical properties of flakes. This research was carried out using a completely randomized design, consisting of 4 treatment levels and 3 repetitions: A (70% yellow sweet potato flour: 30% Manado yellow corn flour), B (50% yellow sweet potato flour: 50% Manado corn flour yellow), C (30% yellow sweet potato flour: 70% yellow Manado corn flour), D (10% yellow sweet potato flour: 90% Manado yellow corn flour). The formula for mixing in making yellow sweet potato flour flakes and local Manado yellow varieties of corn flour preferred by panelists was obtained from 30% yellow sweet potato flour and 70% local manado yellow corn flour with a preference for color having a neutral value, on aroma having like indigo , the feeling of having a value of liking, and crispness has a value rather like the nutrient content of water content 4.04%, ash content 3.53%, protein content 8.5%, fat content 3.58%, and carbohydrates 80.36% . Keywords: flakes, yellow sweet potato, Manado yellow corn varieties

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EFFECT OF BLANCHING PRETREATMENT ON COLOUR AND ANTHOCYANIN OF DRIED SLICE PURPLE SWEET POTATO (Ipomoea batatas L)

10.31219/osf.io/s6t3y ◽

2019 ◽

Author(s):

Nur Tsalits Fahman Mughni

Keyword(s):

Sweet Potato ◽

Difference Method ◽

Ipomoea Batatas ◽

Nutrient Content ◽

High Water ◽

Boiling Water ◽

Drying Process ◽

Sweet Potatoes ◽

Acylated Anthocyanins ◽

Purple Sweet Potato

Purple sweet potato (Ipomoea batatas L) contains many acylated anthocyanins which are beneficial for human health. Purple sweet potato roots are easily damaged due to the high water and nutrient content. To extend the shelf life of purple sweet potatoes can be done by a drying process. The drying process can affect the color and amount of anthocyanin. The purpose of this study was to analyze the effect of blanching on color and the amount of anthocyanin of dried slice purple sweet potato. The blanching method studied was steam blanching with a temperature of 70oC-80 oC and blanch with boiling water 90 oC – 98 oC for 2 minutes. To measure the amount of anthocyanin by the pH difference method and measure color using the chromameter tool. The results showed that the steam blanching technique produced a higher color and amount of anthocyanin of dried chips purple sweet potato compared to blanching boiling water. This is because Anthocyanin dissolves in water. The conclusion is to get the color and the relatively high amount of anthocyanin in dried pieces of purple sweet potato can be done by steam blanching.

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PEMANFAATAN AMPAS KEDELAI PADA PEMBUATAN BROWNIES “GLUTEN FREE” UBI JALAR UNGU DAN UJI KELAYAKANNYA

AGROINTEK ◽

10.21107/agrointek.v14i1.4714 ◽

2020 ◽

Vol 14 (1) ◽

pp. 1-13

Author(s):

Arnida Mustafa ◽

Ela Elliyana

Keyword(s):

Sweet Potato ◽

Natural Fiber ◽

Preference Test ◽

The Body ◽

Sweet Potatoes ◽

South Sulawesi ◽

Soybean Paste ◽

Randomized Design ◽

Purple Sweet Potato

Soybean pulp is a byproduct of tofu processing and soy milk. The nutrients contained in soybean dregs are still significantly high, especially protein and fiber. So far, processing of soybean pulp into food is still limited. Tuber has many benefits for the body, and has a high nutritional content and can be used as a food substitution. One of the tubers that can be processed as a substitute is purple sweet potato. The natural fiber of oligosaccharides or anti-nutrition substances stored in purple sweet potatoes is a valuable commodity for processed food products, such as brownies. This study aims to determine the quality, physicochemical and organoleptic properties produced by brownies. The study was organised using a completely randomized design (CRD) with a comparison treatment of soybean pulp paste and purple sweet potato paste including (1) 60%, 50%, 40% and (2) 40%, 50%, 60%. Each treatment was repeated three times. The study was conducted at the Pangkep State Agricultural Polytechnic Biochemistry Laboratory (PPNP) of South Sulawesi. The results of the study obtained the best quality of brownies on physicochemical properties in treatment D (A3B3), by the concentration of 40% soybean paste paste and 60% purple sweet potato paste for water content (25.76%), ash (1.01%), fat (14.56%), carbohydrate (43.32%), and protein (18.95%). The best growth power test for the physical quality of brownies is in treatment D (A3B3) with a concentration of 40% soybean pulp paste treatment and 60% purple sweet potato paste (6.4 cm). The best panelist's level of preference test was in treatment D (A3B3) with a concentration of 40% soybean paste paste treatment and purple sweet potato paste 60% for color (4.28%), aroma (3.95%), flavor (4.47% ) and texture (4.42%).

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