scholarly journals PENGARUH PENAMBAHAN UBI JALAR UNGU (IPOMEA BATATAS L.) TERHADAP SIFAT ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN PADA KUE YANGKO

2020 ◽  
Vol 3 (1) ◽  
Author(s):  
Made Suladra
Keyword(s):  
Ipomoea Batatas ◽  
Ipomea Batatas ◽  
Range Test

Kue Yangko merupakan salah satu jenis makanan tradisional khas Yogyakarta dan ubi jalar ungumerupakan sumber antosianin yang berfungsi sebagai antioksidan. Penelitian ini berjudul” Pengaruh penambahan ubi jalar ungu (ipomea batatas l.) terhadap sifat organoleptik dan aktivitas antioksidan pada kue yangko”  yang bertujuanmengetahui: (1)konsentrasitepung ubi ungu (Ipomoea batatas L) yang yang masih disukai (2) kandunganseratpangandanaktivitas antioksidan; (3) umur simpan kue Yangko ubi jalarungu (Ipomoea batatas L) yang terpilih. Rancangan penelitian ini menggunakan rancangan acak lengkap dengan 4 (empat) perlakuan yaitu substitusitepung ubi jalarungupadakonsentrasi berturut-turut:0 %; 15%; 30 %; dan50%. Masing-masing perlakuan dianalisis sifat organoleptik dan sifat kimia menggunakan analisis of varian (anava), dan apabila ada perbedaan diantara perlakuan, dilanjutkan dengan uji Duncan’s Multiple  Range Test pada taraf signifikansi 5 %. Hasilpenelitianmenunjukkanbahwapenambahanpada berbagaikonsentrasitepungubijalarungupada kue Yangko dapatmeningkatkan secarasignifikan; kadarair, kadar serat pangan dan aktivitas antioksidan. Substitusi atau penambahanpadakonsentrasi30 % tepung ubi jalar ungu dapat menghasilkan kue Yangko yang masih disukaidanmemiliki;warna ungu tua, rasa ubi jalar ungu, tekstur empuk, kadar air 43,21 %, kadar serat pangan 17,38 % (db),aktivitas antioksidan 93,53 % (db), dan umur simpanselama 4 haripadasuhuruang. 

scholarly journals EFEK SUPLEMENTASI TEPUNG DAUN UBI JALAR (Ipomoea batatas) DALAM RANSUM TERHADAP PERFORMAN BROILER

ZOOTEC ◽  
2013 ◽  
Vol 33 (1) ◽  
pp. 21
Author(s):  
Fenny R. Wolayan ◽  
Florencia N. Sompie ◽  
Syul K. Dotulong
Keyword(s):  
Body Weight ◽  
Sweet Potato ◽  
Analysis Of Variance ◽  
Ipomoea Batatas ◽  
Animal Husbandry ◽  
Ipomea Batatas ◽  
Ad Libitum ◽  
Similar Body ◽  
Range Test ◽  
Sweet Potato Leaves

ABSTRAKPenelitian ini dilakukan untuk mengetahui pengaruh pemberian ransum yang mengandung tepung daun ubi jalar (Ipomoea batatas) terhadap pertambahan berat badan, konsumsi ransum serta konversi ransum ayam broiler telah dilaksanakan di Fakultas Peternakan, Universitas Sam Ratulangi Manado selama lima minggu. Penelitian dilakukan dengan Rancangan Acak Lengkap menggunakan 100 DOC yang dibagi ke dalam 25 unit kandang. Perlakuan dalam penelitian ini yaitu penggantian sebagian ransum yang terdiri dari ransum yang tidak mengandung tepung daun ubi jalar (R0) dan ransum yang mengandung tepung daun ubi jalar 2% (R1), 4% (R2), 6% (R3) dan 8% (R4). Ransum dan air minum diberikan ad libitum. Masing-masing perlakuan diulang lima kali. Peubah yang diukur adalah pertambahan berat badan, konsumsi ransum dan konversi ransum ayam broiler. Data diuji dengan sidik ragam, yang selanjutnya dilakukan uji Duncan. Berdasarkan hasil penelitian dapat disimpulkan bahwa penggunaan daun ubi jalar dalam ransum sampai dengan 10% menghasilkan Pertambahan berat badan, konsumsi ransum dan konversi ransum setara dengan ransum kontrol.Kata Kunci:Daun ubi jalar, Pertambahan berat badan, Konsumsi ransum, Konversi ransum, Ayambroiler.ABSTRACTTHE EFFECT OF SUPPLEMENTA-TION SWEET POTATO LEAVES MEAL (Ipomea batatas) ON BROILER PERFORMANCE.The research to find out the response of broiler consuming sweet potato leaves meal (Ipomoea batatas) on body weight, consumption ration and convertion ration was conducted at Faculty of Animal Husbandry, Sam Ratulangi University for six weeks. The experiment design was a completely randomized using 100 day old chick. The birds were placed randomly into twenty five cages. The treatments were ration without sweet potato leaves meal (R0) and ration containing sweet potato leaves meal 2% (R1), 4% (R2), 6% (R3) and 8% (R4). The ration and water were given ad libitum. The data analyzed by analysis of variance and Duncan's multiple range test. The parameters were body weight, consumption ration, and convertion ratio. The result indicated that use of sweet potato leaves meal up to 8% had similar body weight, consumtion and convertion ration to those of control. Keywords: Sweet potato leaves, Body weight, Consumtion ration, Convertion ration, Broiler

scholarly journals POTENSI EFEK HIPNOTIK KOMBINASI INFUSA DAUN KANGKUNG DARAT (Ipomea reptans Poir.) DAN DAUN UBI JALAR (Ipomea batatas L.)

2021 ◽  
Vol 6 (1) ◽  
Author(s):  
Arik Dian Eka Pratiwi ◽  
A. Ariani Hesti W.S ◽  
Ebta Narasukma Anggraeny
Keyword(s):  
Ipomoea Batatas ◽  
Ipomea Batatas ◽  
Post Hoc ◽  
Per Oral ◽  
One Way Anova

Banyaknya aktivitas cenderung menyebabkan kelelahan, gangguan tidur dan stres sehingga produktivitas manusia dapat menurun. Beberapa tanaman yang diyakini masyarakat dapat membantu meningkatkan kualitas tidur diantaranya daun ubi jalar (Ipomoea batatas L.) dan daun kangkung darat (Ipomea reptans Poir). Penelitian ini dilakukan untuk mengidentifikasi kandungan kimia serta dosis efektif kombinasi infusa daun kangkung darat dan daun ubi jalar sebagai agen hipnotik. Dosis masing-masing tanaman yang dipakai adalah 48 mg/KgBB mencit dan 382 mg/KgBB mencit. Hewan uji sejumlah 25 ekor dikelompokkan menjadi lima kelompok yaitu kontrol normal, kontrol positif induksi dengan diazepam 1,3 mg/KgBB mencit per oral, kelompok perlakuan III menggunakan perbandingan dosis (1:1), kelompok IV (1:2) dan kelompok V (2:1). Rotaryroad dipilih sebagai metode pengujian dalam penelitian ini. Analisis data yang digunakan yaitu memakai Shapiro-Wilk, selanjutnya uji one way ANOVA dan Post Hoc Tests. Penelitian menunjukkan bahwa daun ubi jalar dan daun kangkung darat mengandung senyawa flavonoid, steroid dan alkaloid yang diketahui memiliki aktivitas hipnotik. Efektivitas kemampuan hipnotik ditunjukkan pada kombinasi infusa dengan perbandingan dosis (1:1) yaitu infusa daun kangkung dengan dosis 48 mg/KgBB mencit dan infusa daun ubi jalar menggunakan dosis 382 mg/KgBB mencit. Kata kunci: daun kangkung darat, daun ubi jalar, hipnotik

scholarly journals Evaluation of Hawaiian Heritage Sweet Potato (Ipomoea batatas (L.) Lam.) Breeding Lines

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1545
Author(s):  
Todd Anderson ◽  
Theodore Radovich ◽  
Jon-Paul Bingham ◽  
Nicolas Sinclair ◽  
Giselle Bryant ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Local Community ◽  
Niche Markets ◽  
Sweet Potatoes ◽  
Breeding Programs ◽  
Breeding Lines ◽  
Ipomea Batatas ◽  
Modern Breeding ◽  
Locally Grown

Producing ‘Hawaiian Heritage’ cultivars can raise the market value of locally grown sweet potatoes and increase small farmer earnings in Hawaii. Twelve sweet potato breeding lines (Ipomea batatas L.), derived from the Hawaiian maternal parent ‘Mohihi’, together with four check varieties, were trialed under organic management conditions across three environments (site-year combinations) in Oahu, Hawaii (Waimānalo-2018, Waimānalo-2019 and Poamoho-2019). Trials were harvested five months after planting, consistent with local commercial production standards. There were significant differences in fresh harvest yield, post-curing yield, shape, and quality between environments and cultivars. The ‘Hawaiian Heritage’ lines HM 26 and HM 34 outperformed the commercial standard, demonstrating the potential use of traditional Hawaiian germplasm in modern breeding programs. Additionally, ‘Hawaiian Heritage’ lines (e.g., HM 32 and HM 17) with unique traits favored by the local community may be suitable breeding materials for niche markets.

scholarly journals PENGARUH PROPORSI UBI JALAR UNGU (Ipomoea batatas L.) DAN TEPUNG BEKATUL (Rice Bran) TERHADAP BEBERAPA SIFAT MUTU FISIK DAN SENSORIS BAKPAO

Pro Food ◽  
2018 ◽  
Vol 4 (2) ◽  
pp. 363
Author(s):  
Nanda Teja Ningrum Vera ◽  
Agustono Prarudiyanto ◽  
I Wayan Sweca Yasa
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Rice Bran ◽  
Ipomoea Batatas ◽  
Fat Content ◽  
Composite Flour ◽  
Loaf Volume ◽  
Red Rice ◽  
Randomized Design ◽  
Range Test

ABSTRACT The research aim was to investigate the appropriate ratio of sweet potatoe and red rice bran in the composite flour for producing Chinese steamed buns. The experiment was conducted in  laboratory and arranged with Completely Randomized Design of single factor of the sweet potato and rice bran ratio ( f0 = 100% wheat flour, f1= 85% sweet potatote : 5% rice bran , f2 = 80% sweet potatote:10% rice bran, f3 =75% sweet potatote:15% rice bran, f4 =70% sweet potatote :20% rice bran, and  f5=65% sweet potatote:25% rice bran. The parameter included moisture, ash and fat content, colour and bread loaf volume, flavor, aroma, colors and texture (hedonic and scoring). Data was analysed with analyses of variance and post hoc test with Duncan’s Multiple Range Test (DMRT) at five percent of level of significancy. The result showed that the ratio of sweet potato and red rice bran in composite flour  affected on the moisture, ash, and fat content, colour, loaf volume, , flavor, aroma,  and texture of the steamed buns. The ratio of 85% sweet potato and 5% rice bran in composite flour produced  the best quality of the steamed buns. The steamed buns had moisture, ash and fat content of  38.62%; 1.24%  and 4.25% respectively and the L value, Hue and loaf volume were 61.42; 64.67 and 7.79% . In term of taste, the buns was slightly like and sweet by the panelist. On the other hand, the flavor of the buns had rice bran flavor, the colour was slightly purple and texture was softer compared to the buns with 100% wheat flour.   Keywords : Chinese steamed buns, sweet potato, rice bran. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh proporsi ubi jalar ungu dan tepung bekatul terhadap beberapa sifat fisik dan sensoris bakpao. Rancangan percobaan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan percobaan faktor tunggal yaitu perbandingan ubi jalar ungu dan tepung bekatul dengan 6 perlakuan yaitu f0 (100% terigu), f1 (85%:5%), f2 (80%:10%), f3  (75%:15%), f4 (70%:20%), f5 (65%:25%). Parameter yang diamati meliputi kadar air, kadar abu, kadar lemak, warna menggunakan Colorimeter, daya kembang dan sifat sensoris rasa, aroma, tekstur dan warna (metode hedonik), rasa, aroma, tekstur dan warna (metode skoring). Data hasil pengamatan diuji dengan analisis keragaman pada taraf nyata 5% menggunakan software Co-Stat, apabila hasil pengamatan terdapat perbedaan yang nyata maka diuji lanjut menggunakan uji Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa semua proporsi perlakuan memberikan pengaruh yang berbeda nyata (signifikan) terhadap kadar air, kadar abu, kadar lemak, warna, daya kembang dan sifat sensoris. Hasil penelitian menunjukkan bahwa perlakuan dengan proporsi ubi jalar ungu 85% dan tepung bekatul 5% dari total 100% bahan baku tepung yang digunakan memberikan hasil terbaik dari segi mutu kimia (kadar air 38,62% ; kadar abu 1,24% dan kadar lemak 4,25%) mutu fisik (warna : nilai L 64,64,% ; nilai Hue 61,42% dan daya kembang 77,79%) dan mutu sensoris (dapat diterima oleh panelis, berwarna ungu, agak beraroma bekatul, tekstur lembut dan berasa manis). Kata kunci : bakpao, ubi jalar ungu, tepung bekatul.

scholarly journals Performance of weaner rabbits fed graded levels of sun-dried sweet potato tuber meal (Ipomea batatas) diets

2021 ◽  
Vol 33 (2) ◽  
pp. 186-191
Author(s):  
M. Orunmiyi ◽  
G. S. Bawa ◽  
R. M. Musa
Keyword(s):  
Weight Gain ◽  
Potato Tuber ◽  
Sweet Potato ◽  
Feed Intake ◽  
Ipomoea Batatas ◽  
Live Weight ◽  
Performance Parameters ◽  
Feeding Trial ◽  
Ipomea Batatas ◽  
Potato Meal

Forty weaned rabbits (8 weeks old) of mixed sexes and breed, with an average initial live-weight of 680g, were used in a nine-week feeding trial to evaluate their performance on diets in which sun-dried sweet potatoe tuber meal (Ipomoea batatas) was included at the rate of 0, 10, 20, 30 and 40% levels in a CP Isonitrogenous diets. Performance parameters showed that feed intake, weight gain and feed to gain ratio were not significantly different between treatments. Values obtained were poorer for the sweet potato based diets compared to the control. No mortality was recorded during the experiment. Carcass and oragn weights expressed as percentage of live-weight showed no significant differences (P>0.05) across the treatments. It was concluded that sweet potato meal can be included   up to 40% level in diets of young rabbits.  

scholarly journals The Effect of Sweet Potatoes Leaves (Ipomoea batatas) on Blood Profile and Survival Rate of Tilapia (Oreochromis niloticus)

2020 ◽  
pp. 63-76
Author(s):  
Nur Fajriani Nursida ◽  
Tri Widayati Putri
Keyword(s):  
Survival Rate ◽  
Sweet Potato ◽  
Oreochromis Niloticus ◽  
Ipomoea Batatas ◽  
Fish Feed ◽  
Sweet Potatoes ◽  
Blood Profile ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
Sweet Potato Leaves

In aquaculture, fish health problems are often encountered which can lead to failure in cultivation activities. One of the efforts to overcome the problem of disease in cultivation is done by providing immunostimulants. Sweet potato leaves (Ipomoea batatas) are plants that have a short harvest period, cheap and rich in vitamins and antioxidants so that it can be used as a source of immunstimulants. This research was conducted to determine the effect of adding sweet potato leaves (Ipomea batats) to tilapia (Oreochromis niloticus) feed on total leukocytes, phagocytic activity, hematocrit, and survival rate. The study was conducted by experimental method using a completely randomized design, with 4 treatment doses of sweet potato (Ipomoea batatas) used were 0%, 5%, 10% and 15%, which were formulated in fish feed and each treatment was repeated 3 times.. The results showed that giving 10% of sweet potato (Ipomea batatas) leaves in feed had a significant effect on the non-specific immune system of tilapia, which could increase the highest total leukocyte value by 6600 mm3 but did not have a significant effect on the phagocytosis index. 96.3%, 31% hematocrit with 93% survival.

scholarly journals PENGARUH PEMANGKASAN PUCUK DAN PEMBERIAN DOSIS PUPUK AZOLLA PINNATA TERHADAP PERTUMBUHAN DAN HASIL UBI JALAR UNGU (Ipomoea batatas blackie)

2019 ◽  
Vol 21 (1) ◽  
pp. 27
Author(s):  
Adi Guntoro ◽  
Priyono Priyono ◽  
Saiful Bahri
Keyword(s):  
Ipomoea Batatas ◽  
Azolla Pinnata ◽  
Ipomea Batatas

Penelitian tentang “Pengaruh pemangkasan pucuk dan pemberian dosis pupuk kompos Azolla pinnata ( Ipomea batatas blackie.)” telah dilaksanakan mulai tanggal 12 Oktober 2018 sampai 18 Januari 2019 Randusari RT 02 RW 01, Slogohimo, Wonogiri. Penelitian ini bertujuan untuk (1) mengetahui pengaruh dari pemangkasan pucuk terhadap pertumbuhan dan hasil ubi jalar ungu (Ipomoea batatas blackie.), (2) mengetahui pengaruh dari pemberian dosis pupuk kompos Azolla pinnata terhadap pertumbuhan dan hasil ubi jalar (Ipomoea batatas blackie.), (3) mengetahui pengaruh terbaik dari pemangkasan pucuk dan pemberian dosis pupuk kompos Azolla pinnata terhadap pertumbuhan dan hasil ubi jalar ungu (Ipomoea batatas blackie.) Penelitian menggunakan Rancangan Acak Kelompok Lengkap (RAKL) yang disusun secara faktorial. Perlakuan terdiri dari 2 faktor, masing-masing kombinasi perlakuan diulang 3 kali. Adapun kedua faktor tersebut adalah : (1)pemangkasan pucuk (P) dengan 3 (tiga) taraf yaitu: tanpa pemangkasan (P1), pemangkasan 10 cm (P2), pemangkasan 15 cm (P3), (2). Pemberian dosis pupuk Azolla pinnata (A) yang terdiri dari 4 taraf yaitu : tanpa pemberian dosis pupuk azolla (A0) pemberian dosis pupuk kompos azolla 5 gram (A1), pemberian dosis pupuk kompos azolla 10 gram ( A2 ), pemberian dosis pupuk kompos azolla 15 gram (A3), Kedua faktor perlakuan tersebut dikombinasikan sehinngga diperoleh 12 kombinasi perlakuan.  Data dianalisis menggunakan Analisis Ragam, yang dilanjutkan dengan Uji Beda Nyata Terkecil  pada taraf 5 %. Hasil penelitian menunjukkan perlakuan pemangkasan pucuk dan pemberian dosis pupuk kompos Azolla pinnata berpengaruh nyata terhadap komponen pertumbuhan yaitu jumlah daun pada perlakuan (A2P1) dengan rata - rata jumlah daun 414 helai dan berat brangkasan basah (A2P1) dengan berat rata- rata 1915,33 gram, sedangkan pada hasil tanaman ubi jalar ungu berpengaruh nyata pada jumlah umbi yaitu pada perlakuan (A3P1) dengan rata – rata  jumlah umbi 13,67 buah .

scholarly journals The improvement of functional food in yogurt enriched with purple sweet potato (Ipomea batatas var. Ayamurasaki)

2018 ◽  
Vol 43 (2) ◽  
pp. 159
Author(s):  
F. Afiati ◽  
G. Priadi ◽  
F. Setiyoningrum
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Functional Food ◽  
Ipomoea Batatas ◽  
Skim Milk ◽  
Crude Fiber ◽  
A Value ◽  
Ipomea Batatas ◽  
Factor Ii ◽  
Purple Sweet Potato

he research was conducted to examine the use of purple sweet potato (Ipomoea batatas var. Ayamurasaki) to improve functional food of yogurt. This experiment has 2 factors of treatments. The first factor (i) was concentration of skim milk, i.e. 0%, 3% and 6%; the second factor (ii) was concentration of purple sweet potato, i.e. 0%, 2% and 4% of purple sweet potato. The parameters observed were viability of lactic acid bacteria (LAB), pH, moisture content, protein, fat, carbohydrate, ash and crude fiber and organoleptic. The results showed that there was no interaction between the concentration of skim-milk and the purple sweet potato on total LAB, moisture content and crude fiber. However, the interaction occurred on the levels of fat, protein, carbohydrate and ash. The organoleptic test results that yogurt enriched by 2% purple sweet potato without addition of skim was more preferable by panelist with a value of 3.65.

scholarly journals Kesadaran Petani Lokal Memanfaatkan Sirih Hutan (Piper betle L.) sebagai Pestisida Nabati dalam Pengendalian Hama Tanaman Ubi Jalar (Ipomea batatas L.) Kabupaten Manokwari Papua Barat

2021 ◽  
Vol 2 (1) ◽  
pp. 66-75
Author(s):  
Michel Koibur ◽  
Mika Marandof ◽  
Elwin
Keyword(s):  
Ipomoea Batatas ◽  
Piper Betle ◽  
Ipomea Batatas ◽  
Papua Barat

Salah satu upaya penerapan pertanian organik yaitu dengan menggunakan pestisida nabati. Pupuk organik cair sirih hutan (Piper betle L.) merupakan salah satu pupuk nabati yang dikaji dalam proses perlindungan tanaman ubi jalar (Ipomoea batatas L.), terhadap hama ubi jalar. Ubi jalar merupakan tanaman pangan lokal papua yang dikonsumsi sebagai penganti nasi, sehingga perlu untuk dilakukan perlindungan. Penelitian ini bertujuan menganalisis  pemanfaatan sirih hutan, (Piper betle L.) sebagai bahan ekstrak pestisida nabati organik cair pada tanaman ubi jalar. Penelitian ini dilaksanakan di Kampung Petrus Kafiar, Distrik Manokwari Barat. Metode penelitian menggunakan rancangan acak kelompok dengan perlakuan, P0, E1 (kontrol, tanpa perlakuan), P1, E2 (ekstrak sirih: tembakau, 1:1), P2, E3 (ekstrak sirih : tembakau, 2:1), P3. E4 (Ekstrak sirih : tembakau, 3:1), yang masing-masing perlakuan dilakukan ulangan semprotan 3 kali sehari pada tanaman ubi jalar. Untuk mengetahui intensitas serangan hama dilakukan analisis terhadap jumlah daun ubi jalar yang rusak. Hasil penelitian menunjukkan bahwa pestisida ekstrak sirih hutan dan tembakau berpengaruh signifikan terhadap intensitas serangan hama baik pada 17 HST, 24 HST, 31 HST, 38 HST, 45 HST, 52 HST dan 59 HST. Hasil terbaik pada perbandingan ekstrak sirih hutan dan tembakau 1 : 1 yang ditunjukkan dengan jumlah daun ubi jalar yang rusak paling sedikit.

PENGARUH PERBEDAAN PENAMBAHAN TEPUNG UBI JALAR KUNING (Ipomoea batatas L) DAN DAGING IKAN CAKALANG (Katsuwonus pelamis) TERHADAP NILAI GIZI DAN SENSORIK BISKUIT

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Yuyun Dwi Lestari ◽  
Ansharullah Ansharullah ◽  
Kobajashi T Isamu
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Ipomoea Batatas ◽  
National Standard ◽  
Potato Flour ◽  
Katsuwonus Pelamis ◽  
Value Analysis ◽  
Fish Meat ◽  
Sweet Potato Flour ◽  
Range Test

ABSTRACTThe aim of the study was to determine the effect yellow sweet potato flour (Ipomoea batatas L) and skipjack tuna (Katsuwonus pelamis) addition on the nutritional and sensory values of biscuit products. This research was conducted using a completely randomized design (CRD) method with various formulation treatments, namely K0 (100% wheat flour), K1 (75% yellow sweet potato flour: 5% fish meat: 20% wheat flour), K2 (70% yellow sweet potato flour: 10% fish meat: 20% wheat flour), K3 (65% yellow sweet potato flour: 15% fish meat: 20% wheat flour), and K4 (60% yellow sweet potato flour: 20% fish meat: 20% wheat flour). The data were analyzed using analysis of variance, with further testing using Duncan's multiple range test (DMRT) at a 95% confidence level. The results show that the K1 treatment was the most preferred treatment by the panelists with hedonic rating scores of color, aroma, taste, and texture reached 4.34 (like), 4.16 (like), 4.13 (like), and 4.09 (like), respectively. Nutritional value analysis of the selected K1 biscuit products shows that it contained 6.87% water, 2.83% ash, 26.17% fat, 6.58% protein, and 57.83% carbohydrates. The biscuit product with the addition of yellow sweet potato flour and skipjack fish meat met the national standard for fat and protein contents. Keyword: Biscuit, yellow sweet potato flour, skipjack meatABSTRAKPenelitian bertujuan untuk mengetahui perbedaan penambahan tepung ubi jalar kuning (Ipomoea batatas L) dan daging ikan cakalang (Katsuwonus pelamis) terhadap nilai gizi dan sensorik produk biskuit. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan berbagai perlakuan formulasi, yaitu K0 (Tepung terigu 100%), K1 (Tepung ubi jalar kuning 75% : daging ikan 5% : tepung terigu 20%), K2 (Tepung ubi jalar kuning 70% : daging ikan 10% : tepung terigu 20%), K3 (Tepung ubi jalar kuning 65% : daging ikan 15% : tepung terigu 20%), K4 (Tepung ubi jalar kuning 60% : daging ikan 20% : tepung terigu 20%). Data hasil penelitian dianalisis menggunakan sidik ragam (analysis of varian), dengan uji lanjut menggunakan duncan’s multiple range test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa perlakukan K1 merupakan perlakuan yang paling disukai oleh panelis dengan skor penilain hedonik warna 4,34 (suka), aroma 4,16 (suka), rasa 4,13 (suka) dan tekstur 4,09 (suka). Analisis nilai gizi produk biskuit terpilih K1 meliputi kadar air (6,87),abu (2,83), lemak (26,17), protein (6,58) dan karbohidrat (57,83). Berdasarkan standar mutu SNI biskuit, bahwa produk biskuit penambahan tepung ubi jalar kuning dan daging ikan cakalang sudah memenuhi standar mutu SNI untuk kadar lemak dan kadar protein.Kata kunci: Biskuit,ubi jalar kuning, daging ikan cakalang lumat

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