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All Journal Jurnal Sains dan Teknologi Pangan
Febr Yolanda Pasau
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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STIK KEJU BERBASIS BAHAN LOKAL KAYA ANTIOKSIDAN: SUBSTITUSI EKSTRAK BUNGA TELANG DAN TEPUNG UBI JALAR UNGU Nuristha Febrianti; Febr Yolanda Pasau; Lilik Sofiatus Solikhah
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 6 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/8cqspj97

Abstract

This study aimed to develop an alternative snack rich in antioxidants and to examine differences in acceptability and nutrient content among formulations. A completely randomized design (CRD) was used with three formulations combining butterfly pea flower extract and purple sweet potato flour: F1 (50%:50%), F2 (65%:35%), and F3 (70%:30%). Organoleptic testing was conducted with 30 semi-trained panelists using a 7-point hedonic scale, while nutritional analysis measured antioxidant content, carbohydrates, protein, and fiber. The sensory evaluation found no significant differences (p>0.05) in color, aroma, taste, and texture. However, the nutritional analysis showed significant differences (p<0.05) in antioxidant, carbohydrate, and protein contents, but not in fiber levels. F1 had the highest antioxidant content (89.10 ppm), with carbohydrate at 13.91%, protein at 6.20%, and fiber at 8.16%. Based on these results, F1 was identified as the best formulation and shows potential for development as a healthy, locally sourced snack with high antioxidant content.
Co-Authors Lilik Sofiatus Solikhah Nuristha Febrianti