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All Journal JURNAL PERTANIAN JURNAL AGROINDUSTRI HALAL Jurnal Ilmiah Pangan Halal Karimah Tauhid
Raden Siti Nurlaela
Staf Pengajar Prodi Teknologi Pangan, Universitas Djuanda
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Neuroscience Social Sciences Veterinary Other

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Journal : JURNAL AGROINDUSTRI HALAL

 1 
Karakteristik Kimia dan Sensori Egg Roll Berbahan Dasar Tepung Ubi Jalar Ungu dengan Substitusi Tepung Umbi Porang Novidahlia, Noli; Nurlaela, Raden Siti; Saniyya, Ashila Nasyadhiya
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.17067

Abstract

Egg roll consumption in 2022 reached 22,185%/capita/year. The purpose of the study was to study the effect of the comparison of purple sweet potato flour with porang tuber flour on chemical analysis, sensory quality, and hedonic. This study used a 1-factor Complete Randomized Design, namely the comparison of the concentration of purple sweet potato flour with porang tuber flour. It has 4 treatment levels, consisting of 100%: 0%, 90%: 10%, 80%: 20%, 70%: 30%, and 2 replications. The parameters tested include chemical analysis, sensory quality, and hedonic. The results showed that the addition of porang tuber flour can increase ash content, protein, carbohydrates, texture sensory, and the level of acceptance in terms of taste, aroma, and texture, but reduce fat content and color acceptance level. The selected egg roll product in this study, namely the comparison of the concentration of purple sweet potato flour 70% with porang tuber flour 30%. Having a water content of 3.31%, ash 3.04%, protein 2.94%, fat 22.83%, carbohydrate 67.88%, crude fiber 33.51%. The results of the sensory quality test of purple color, sweet taste, and crunchy texture tend to be strong. The results of the hedonic test of all parameters tend to like.
Co-Authors Achyari, Ikbar Imami Adha, Siti Aulia Adinda, Aisyah Aisha, Puteri Salsabilla Aliffia, Nadira Alsya Salwa Fadhillah Anisa Dwi Febriyanti Anni Khoriah Lubis Arshyla Eliska Audrey, Nur Azizah Azis, Abrar Ghani Azmi, Fadhila Nurul Berliana, Dina Chaira Fadlika Dewi Rosmayanti, Dewi Distya Riski Hapsari Dwi Amiarsi Dwi Saputri, Mailani Erna Puspasari Fadillah, Refal Maulana Fadlika, Chaira Fahreza, Fadhil Gusta Faiza Putri Arthiyani Firmansyah, Eki Fitrilia, Tiana Gigin Ginanjar Haekal, Fadhil Haganta, Daniel Hastuti, Arti Ihsan Maulana Indra Hariyanto Iznilillah, Wilna Jabbar, Kariem Juniar, Vitri Heriana Khadijah, Neng Siti Khafiza, Salma Rukhiatul Khoerunnisa, Nurul Kris Yuladil Khotami Krisman, Wija Maharani, Siti Nayla Malik, Zein Kafin Mandira, Mugi Tyas Maulidi, Muhammad Riham Meilani, Almanda Muhammad Cahyo Prakoso Muhammad Dirga Febrian Mustika Rahmaniah Muttaqin, Faiz Zaenal Nadya Septi Eryanto Niken Pramesti Noli Novidahlia Novari, Ilham Noviana, Fira Nuraisyah, Sulistina Hasya Pajrin, Ajriani Dainita Permana, Algiffari Aryansyah Pertiwi, Sri Rejeki Retna Pitaloka, Vadilla Pramadita Amila Shaliha Pribadi, Moch. Fadlal Islamay Putri Pratama, Jihan Putri, Mia Karmeliana Putri, Nayla Ayu Mulya Putri, Sahila Aulia Putri, Syabanaila Rahma, Anisa Aulia Rahmah, Siti Nur Saidah Rahmawati, Agnia Rifqi Muhammad Rosy Hutami Saniyya, Ashila Nasyadhiya Saryono, Zunesha Puspa Shaliha, Pramadita Amila Siti Aminah Siti Aminah Siti Nur Saidah Rahmah Siti Nurhalimah Siti Nurhasanah Siti Sadiah Sri Widowati Syaban, Muhammad Haekal Syafir, Erlin Julia Syalsa Dania Putri Tresna Ligar Aphafield Ullyana Rachma Sugandi Utama, Naufal Saputra Wahyuni, Aulia Dinda Wilna Iznilillah Wulandari, Fifi Yulia Yatman, Andri