PENGARUH METODE DAN LAMA PENGOLAHAN TERHADAP ANALISIS MUTU UBI JALAR ORANGE (Ipomoea batatas L)

Rima Purwanti(1*), Ratnawaty Fadilah(2), Subari Yanto(3),

(1) Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
(2) Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
(3) Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
(*) Corresponding Author




DOI: https://doi.org/10.26858/jptp.v5i0.8563

Abstract


This study aims to determine the effect of the method and duration of processing on the analysis of the quality of orange sweet potatoes (Ipomoea batatas L). The study used a randomized block design consisting of two factors, namely the processing method and the duration of processing carried out three times. The treatments in the study were processing methods (steaming and frying) and duration of processing (5 minutes, 10 minutes, and 15 minutes) with a heating temperature of 100 ° C. Observation data were analyzed using Variety Analysis (ANOVA) then continued with Duncan Test. The results of the study showed that the interaction of the processing method variables and the duration of processing were not significantly affected. Beta-carotene, anthocyanin, fiber content, color and taste are only influenced by processing methods and duration of processing, while texture and aroma are only influenced by duration of processing . The best treatment of the method and duration of processing of orange sweet potato (I. batatas L) was by steaming method for 15 minutes with beta-carotene (0.07%), anthocyanin (8.99%), fiber content (0.93%) , color and aroma (rather like), and texture and taste (likes).

Keywords


sweet potato, betacarotene, anthocyanin, fiber content and organoleptic

Full Text:

PDF

References


Anindita Rahmayani Rusman A., Kadirman, dan Wiharto Caronge Muhammad. 2006. Pengembangan Produk Kerupuk Udang Melalui Substitusi Tepung Ubi Jalar Ungu (Ipomoea Batatas Lam)Dengan Variasi Lama Penggorengan. Jurnal Pendidikan Teknologi Pertanian. Universitas Negeri Makassar. Vol. 2.

Auliana, R., 2001. Gizi & Pengolahan Pangan. Adicita Karya Nusa, Yogyakarta.

Azhari, dan Ilham Lexmana. 2005. Karakterisasi Sifat Fisik dan Kimia Tepung dari Beberapa Varietas Ubi Jalar (Ipomoea batatas L.). Universitas Sumatera Utara: Medan

BPOM-RI. 2005. Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia tentang Ketentuan Pokok Pengawasan. Badan Pengawasan Obat dan Makanan: Jakarta.

Burgos., 2013. Total Phenolic, Total Anthocyanin and Phenolic acid concentrations and antioxidant activity of purple fleshed potatoes as affected by boiling. Jurnalof Food Composition and Analysis 30:6-12.

Chen, K.C.W., and B.K. 1996. Church. Going Concern Opinions and the Market’s Reaction to Bankruptcy Filings. The Accounting Review, January, p. 117-128.

Cock, J. H. 1985. Cassava: New Potential For A Neglected Crop London: Westview Press, Boulder, Co.

Eriyana Elvis, Syam Husain, dan Jamaluddin. 2017. Mutu Dodol Pisang Berdasarkan Subtitusi Berbagai Jenis Pisang (Musa Paradisiaca). Jurnal Pendidikan Teknologi Pertanian. Uiversitas Negeri Makassar. Vol. 3

Ginting, Erliana., Joko S. Utomo. 2011. Potensi Ubi jalar Ungu sebagai Pangan Fungsional. Volume 6. Iptek Tanaman Pangan.

Hapsari, H., E. Djuwendah, dan T. Karyani. 2008. Peningkatan nilai tambah dan strategi pengembangan usaha pengolahan salak Manonjaya. Jurnal Agrikultura 19: 208-215.

Irmayanti, Syam Husain, dan Jamaluddin. Perubahan Tekstur Kerupuk Berpati Akibat Suhu Dan Lama Penyangraian. Jurnal Pendidikan Teknologi Pertanian. Universitas Negeri Makassar. Vol. 3

Jackman R. L. dan Smith J.L., 1996. Anthocyanins and Betalains. Didalam Hendry. G. A. P dan J. D. Houghton (eds). Natural Food Colorants, Second Edition. Chapman and Hall, London.

Larasati Kiki, Patang dan Lahming. 2017. Analisis Kandungan Kadar Serat Dan Karakteristik Sosis Tempe Dengan Fortifikasi Karagenan Serta Penggunaan Tepung Terigu Sebagai Bahan Pengikat. Jurnal Pendidikan Teknologi Pertanian. Universitas Negeri Makassar. Vol. 3

Komariah, Surajudin & Dwi Purnomo. 2008. Aneka Olahan Daging. Jakarta : Agro Media Pustaka.

Kotler, Philip dan Kevin Lane Keller., 2007, Manajemen Pemasaran, Edisi Kedua Belas, Jilid 2, dialihbahasakan oleh Benjamin Molan, Jakarta: PT Indeks.

Li He, X., Li Li, X., Ping, Y., He, Q. 2015. Composition and color stability of anthocyanin-based extract from purple sweet potato. Journal Food Science and Technology, 35(3), 468-473.

Markakis Perieles, 1982. Anthocyanins as Food Colors. Academic Press, Inc, London.

Matos, M.E., Perez, Pacheco, E. 2009. Characterization of native and modified cassave starches ultrastructural study by scanning electron microscopy and x-ray diffraction techniques. Journal of Cereal Food World, 48, 78-81.

Muchtadi D. 2001. Pangan dan Gizi. Jakarta : Pusat Penerbitan Universitas Terbuka

Raskita Saragih. 2014. Uji Kesukaan Panelis Pada Teh Daun Torbangun (Coleus Amboinicus. Program Studi Teknologi Industri Pertanian. Institut Teknologi Indonesia. Vol. 1 No. 1 Mei

Ratnaningsih, B. Raharjo dan Suhargo, 2007. Kajian penguapan air dan penyerapan minyak pada penggorengan ubi jalar (Ipomoea batatas L.) dengan metode deep-fat frying. Agritech 27:28-29.

Rubatzky, V. E. and M. Yamaguchi. 1998. Sayuran Dunia 1 Prinsip, Produksi dan Gizi. Penerjemah C. Herison. Institut Teknologi Bandung-Press. Bandung. 313 hlm

Nurdjanah Siti, dan Yuliana Neti, 2017. Kharakteristik Muffin Dari Tepung Ubijalar Ungu Kaya Pati Resisten. Majalah Teknologi Agro Industri (Tegi). Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung; Volume 9 No. 2.

Wahyuni M Noer Sri, Wijaya Mohammad, dan Kadirman., 2017. Pemanfaatan Tepung Ubi Jalar (Ipomea Btatas L) Berbagai Varietas Sebagai Bahan Baku Pembuatan Kue Bolu Kukus. Jurnal Pendidikan Teknologi Pertanian. Universitas Negeri Makassar Vol. 3

Winarno, F. G. 2004. Keamanan Pangan. M-BRIOpress Bogor.

Wong, D.W.S. 1989. Mechanism and Theory in Food Chemistry. AVI Book, Van Nostrand Reinhold. New York

Yudiono, K. 2011. Ekstraksi antosianin dari ubi jalar ungu (Ipomoea batatas var Ayamurasaki) dengan teknik ekstraksi subcritical water. Jurnal Teknologi Pangan, 2(1), 1-30.


Article Metrics

Abstract view : 738 times | PDF view : 370 times

Refbacks

  • There are currently no refbacks.


Copyright (c) 2019 Jurnal Pendidikan Teknologi Pertanian



Publisher Address :

Department of Agricultural Technology Education, Faculty of Engineering, Universitas Negeri Makassar

Kampus UNM Parang Tambung, Jalan Daeng Tata Raya, Makassar, South Sulawesi, Indonesia 90224
Email: redaksijurnalptp@gmail.com
Website: http://ojs.unm.ac.id/ptp


INDEXED BY :

This journal is published under the terms of  Creative Commons Attribution 4.0 International License.