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All Journal AcTion: Aceh Nutrition Journal Journal of Nutrition Science
Ichsan Affan
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Agriculture, Biological Sciences & Forestry Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary

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Pengaruh Penambahan Ubi Jalar Ungu Terhadap Daya Terima Mi Basah Fara Merisna; Ichsan Affan; Andriani Andriani
AcTion: Aceh Nutrition Journal Vol 1, No 1 (2016): Volume 1 No 1 Tahun 2016
Publisher : Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (169.924 KB) | DOI: 10.30867/action.v1i1.4

Abstract

Pemanfaatan ubi jalar ungu di Indonesia masih terbatas pada beberapa jenis produk pangan saja ini pun dalam jumlah kecil. Ubi jalar ungu (Ipomoea batatas L. var. Ayamurasaki), memiliki warna kulit dan umbi berwarna ungu kehitaman (ungu pekat). Dalam penelitian ini, ubi jalar ungu ditambahkan dalam tepung terigu, Aplikasi ubi jalar ungu dalam pembuatan mi dapat memperkaya komposisi zat gizi pada mi basah dan juga menambah fenomena warna mi menjadi warna yang menarik karena dagingnya yang berwarna ungu. Penelitian bertujuan untuk mengetahui pengaruh penambahan ubi jalar ungu terhadap daya terima warna, aroma, rasa, dan tekstur mi basah. Rancangan penelitian bersifat eksperimental untuk melihat pengaruh penambahan ubi jalar ungu terhadap daya terima mi basah, dengan Rancangan Acak Lengkap (RAL) Non Faktorial, tiga perlakuan dan tiga kali pengulangan (3x3=9) unit percobaan. Penelitian ini dilaksanakan pada tanggal 20 Agustus 2013 di Laboratorium Teknologi Pangan Jurusan Gizi Poltekkes Kementerian Kesehatan Aceh. Hasil penelitian bahwa perlakuan yang ada pengaruh nyata terhadap warna mi basah ubi jalar ungu (F hitung 187,64 > F tabel 3,23). Ada pengaruh nyata terhadap aroma mi basah ubi jalar ungu (F hitung 165,46 > F tabel 3,23). Ada pengaruh nyata terhadap rasa mi basah ubi jalar ungu (F hitung 26,61 > F tabel 3,23). Ada pengaruh nyata terhadap tekstur mi basah ubi jalar ungu (F hitung 12,39 > F tabel 3,23). Kesimpulan, yaitu hasil uji organoleptik menunjukkan bahwa rata-rata tertinggi daya terima warna, aroma, rasa, dan tekstur terletak pada perlakuan B (penambahan ubi jalar ungu 75 g). Penelitian ini dapat dilanjutkan untuk daya simpan mi basah dengan penambahan ubi jalar ungu dan pengaruh lama perebusan mi basah dengan penambahan ubi jalar ungu tehadap daya terima warna.
The Effect of Adding Purple Yam Flour on the Organoleptic Properties of Biscuits Devita Annisa; Ichsan Affan; Aripin Ahmad; Teuku Muliadi; Eva Fitriyaningsih; Amelia Puteri Nur Azizah; Syuja Rafiqi Arifin
Journal of Nutrition Science Vol 4, No 1 (2023): May, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i1.7182

Abstract

Biscuit is a type of dry food that is popular among the community. In the making of biscuits, additional ingredients are added to increase nutritional value, such as the addition of purple yam tuber. Purple yam contains high levels of carbohydrates and calories. Its carbohydrate content has a high amylose level of 26.98-31.02%. One of the food products that can be made into a healthy snack with high fiber and nutritional value is biscuits. The aim of this study is to determine the effect of adding purple yam flour to the acceptability of biscuits as a high fiber snack. This study is experimental using a Completely Randomized Design (CRD) Non-Factorial with 3 treatments and 3 replications. To influence acceptability, sensory tests were conducted on taste, aroma, texture, and color using 25 panelists. The results showed that the acceptability of biscuits with the addition of purple yam flour from the color aspect was most preferred by panelists in treatment A (150 g) compared to B (125 g) and C (100). The addition of purple yam flour has no significant effect on taste, aroma, and texture, while there is a significant effect on color.
Co-Authors Amelia Puteri Nur Azizah Andriani Andriani Andriani Andriani Aripin Ahmad Devita Annisa Eva Fitriyaningsih Fara Merisna Muliadi, Teuku Syuja Rafiqi Arifin