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Harsyam, Diah Islamyati
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Pengaruh Penambahan Karagenan Terhadap Organoleptik, Sifat Kimia dan Aktivitas Antioksidan Selai Lembaran Berbahan Baku Ubi Jalar Ungu (Ipomoea batatas L.). Harsyam, Diah Islamyati; Ansharullah, Ansharullah; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (652.598 KB) | DOI: 10.33772/jstp.v5i6.15719

Abstract

ABSTRACTThe aim of this research was to investigate the effect of addition of carrageenan on the quality of organoleptic, chemical properties, and antioxidant of slice jam from purple sweet potato. This research used the Complete Random Design (CRD) which consists of five types of carragean addition treatments namely K0 (0%), K1 (0.25%), K2 (0.50%), K3 (0.75%) and K4 (1%). The result showed that the addition of carrageenan on purple sweet potato slice jam did not significantly effect on organoleptic characteristics such as aroma and taste, but had significantly effect on color, texture, and all of treatments. K3 sample had organoleptics of color, aroma, taste, texture and all of treatment i.e. 4.28 (like), 3.00 (slightly like), 4.41 (like), 4.34 (like) and 5.41 (very like). IC50 value of K0 sample dan K3 sample were 109.85 ppm and 67.56 ppm. The result showed that K3 sample had higher antioxidant activity than control.Keywords: Carrageenan, Purple sweet potato, Slice Jam.ABSTRAKPenelitian ini bertujuan untuk mengevaluasi pengaruh penambahan karagenan terhadap organoleptik, sifat kimia dan aktivitas antioksidan selai lembaran ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 jenis perlakuan penambahan karagenan K0 (0%), K1 (0.25%), K2 (0.50%), K3 (0.75%) dan K4 (1%). Hasil penelitian menunjukkan bahwa penambahan karagenan pada selai lembaran ubi jalar ungu berpengaruh tidak nyata terhadap karakteristik organoleptik aroma dan rasa namun berpengaruh sangat nyata terhadap warna, tekstur dan keseluruhan perlakuan. K3 sampel memiliki nilai organoleptik warna, aroma, rasa, tekstur dan keseluruhan sebesar 4.28 (suka), 3.00 (agak suka), 4.41 (suka), 4.34 (suka) dan 5.41 (sangat suka). Kandungan proksimat sampel K3 memiliki nilai kadar air, abu dan serat kasar yaitu15.64%, abu 0.96%, dan serat kasar 14.93%. Nilai IC50 sampel K0 dan sampel K3 sebesar 109.85 ppm dan 67.56 ppm. Hasil menunjukkan perlakuan sampel K3 memiliki aktivitas antioksidan yang lebih tinggi.Kata kunci: Karagenan, Selai Lembaran, Ubi jalar ungu.
PENGARUH PENAMBAHAN KARAGENAN TERHADAP KUALITAS ORGANOLEPTIK, SIFAT KIMIA DAN AKTIVITAS ANTIOKSIDAN SELAI LEMBARAN BERBAHAN BAKU UBI JALAR UNGU (Ipomoea batatas L.). Harsyam, Diah Islamyati; ansharullah, ansharullah; Asyik, Nur
Jurnal Sains dan Teknologi Pangan Vol 5, No 4 (2020): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (656.851 KB) | DOI: 10.33772/jstp.v5i4.14513

Abstract

AbstractThis study aimed to determine the effect of the addition of carrageenan on organoleptic, chemical properties and antioxidant activity of purple sweet potato sheet jam. This study used a completely randomized design (CRD) which consisted of 5 types of carrageenan addition treatments, namely K0 (0%), K1 (0.25%), K2 (0.50%), K3 (0.75%) and K4 (1%). The results showed that the addition of carrageenan to purple sweet potato sheet jam had no significant effect on the organoleptic characteristics of aroma and taste but had very significant effect on color and texture. The K3 treatment was the selected treatment with the organoleptic values of color, aroma, taste, texture and overall assessment of 4.28 (like), 3.00 (rather like), 4.41 (like), 4.34 (like) and 5.41 (very like). The K3 sample had moisture, ash, crude fiber content values of 15.64%, 0.96%, and 14.93%, respectively. The IC50 values of K0 and K3 samples were 109.85 ppm and 67.56 ppm. K3 samples had higher antioxidant activity than controls.Keywords: Carragenan, purple sweet potato, sheet jam.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan karagenan terhadap organoleptik, sifat kimia dan aktivitas antioksidan selai lembaran ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 jenis perlakuan penambahan karagenan yaitu, K0 (0%), K1 (0.25%), K2 (0.50%), K3 (0.75%) dan K4 (1%). Hasil penelitian menunjukkan bahwa penambahan karagenan pada selai lembaran ubi jalar ungu berpengaruh tidak nyata terhadap karakteristik organoleptik aroma dan rasa namun berpengaruh sangat nyata terhadap warna, tekstur. Perlakuan K3 merupakan perlakuan terpilih dengan nilai organoleptic warna, aroma, rasa, tekstur dan penilain keseluruhan berturut-turut yaitu 4.28 (suka), 3.00 (agak suka), 4.41 (suka), 4.34 (suka) dan 5.41 (sangat suka). Sampel K3 memiliki nilai kadar air, abu, serat kasar berturut-turut sebesar 15.64%, 0.96%, dan 14.93%. Nilai IC50 pada perlakuan K0 dan K3 yaitu 109.85 ppm dan 67.56 ppm. Sampel K3 memiliki aktivotas antioksidan lebih tinggi dibandingkan kontrol.Kata kunci: Karagenan, Selai Lembaran, Ubi jalar ungu
Co-Authors Ansharullah ansharullah Nur Asyik, Nur