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All Journal JURNAL INDRIA (Jurnal Ilmiah Pendidikan Prasekolah dan Sekolah Awal) Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Bébasan BERNAS: Jurnal Pengabdian Kepada Masyarakat Hydrogen: Jurnal Kependidikan Kimia Journal Corner of Education, Linguistics, and Literature Jurnal Intisabi Jurnal Gizi dan Dietetik Biodik: Jurnal Ilmiah Pendidikan Biologi Media Penelitian dan Pengembangan Kesehatan
Risa Rahmawati, Risa
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Dentistry Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Veterinary Other

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KANDUNGAN SERAT, ANTOSIANIN, DAN SIFAT ORGANOLEPTIK PRODUK DESSERT BOX BERBASIS UBI UNGU DAN BERAS HITAM Rahmawati, Risa; Isdiany, Nitta; Pusparini, Pusparini; Fitridewi, Putu Bunga
Jurnal Gizi dan Dietetik Vol. 4 No. 2 (2025): Jurnal Gizi dan Dietetik
Publisher : Jurusan Gizi Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jgd.v4i2.4290

Abstract

The prevalence of diabetes mellitus in 2023 increased to 11.7% from 10.9% in 2019. This was caused by changes in dietary patterns in the community, such as the consumption of high sugar and energy foods. Therefore, snack need to be modified so that they can meet the recommendation of diabetes mellitus diet, which is high in fiber and contains antioxidants. Black rice and purple sweet potatoes are local foods that are high in fiber and anthocyanins. The purpose of this study was to determine the effect of different proportions of black rice and purple sweet potatoes on organoleptic properties, nutritional content, dietary fiber, and anthocyanins. The study design was experimental. The research methods used were hedonic test for organoleptic properties, proximate test for macro-nutrient content, by difference for energy content, enzymatic-gravimetry for dietary fiber, and pH differential spectrophotometry for anthocyanins. The main research was conducted in September-October 2025 at the Food Technology Laboratory (ITP) Poltekkes Kemenkes Bandung, Food Technology Laboratory of Universitas Pasundan, and BBSPJIA. The ratio for purple sweet potato flour and black rice flour were F1 (60%:40%), F2 (70%:30%), and F3 (80%:20%). F3 was the best formula based on the organoleptic test results. There were significant differences in taste and overall aspects between the F1 and F3 and the F2 and F3. F3 contain 162.4 calories, 32.36 grams of carbohydrates, 4.28 grams of protein, 1.76 grams of fat, 3.69 grams of dietary fiber, and 0.94 mg of anthocyanin per serving. The production cost is Rp9.866 and selling price is Rp14.799.
Co-Authors A Difinubun, Balqis Arianti, Novi Arsil N. , R. Sibyan Delsa Miranty, Delsa Fitridewi, Putu Bunga Galih Dani Septiyan Rahayu Hadianty, Hanny Herniawati, Ani Hodijah, Dede Siti Ida Ayu Putu Sri Widnyani Ihsanda, Nu'man Isdiany, Nitta Karlina Selviani, Euis Kurniati, Nina Siti Machmud Yunus Mamat Rahmat Pusparini Pusparini Rochman, Chaerul Sandi Tya Saprudin, Asep Solehudin, Didin Sri Rosyidatul B, Eulis Sri Sugiarti Sri Wulan, Sri Supriyadi, Deni Susiyani, Neni Sutrisno Sadji Evenddy, Sutrisno Sadji Syahida, Ridha Umi Mahmudah Widiastuti, Egita Windayani, Neneng Witri Priawantiputri Yulia Sukmawardani, Yulia Yusuf Hidayat Yusuf Hidayat