Perbandingan Ubi Jalar Ungu Ipomoea Batatas L. Dengan Kacang Tanah Arachis Hypogeae L. Dalam Pembuatan Selai - Khotimah, Khusnul; Fatmawati, Fatmawati; Halik, Abdul (Fakultas Pertanian Universitas Bosowa, 2025)
Purple sweet potato (Ipomoea batatas L.) is one of the food ingredients that contains protein, fat, carbohydrates, water, vitamins, and minerals, as well as anthocyanin content. Peanuts contain 25-30% protein, 40-50% fat, and minerals such as calcium, phosphorus, iron and vitamins A and B. Based on this, the researcher wants to combine the use of purple sweet potatoes and peanuts as a comparison material in making jam. This study aims to determine the best treatment concentration and the effect between the comparison of purple sweet potato and peanuts in making jam on moisture content, dissolved solids, and organoleptic tests of color, aroma, taste, and texture. The research treatment was purple sweet potato with concentrations (100%, 85%, 70%, 55%) and peanuts with concentrations (0%, 15%, 30%, 45%). The research method used a Complete Random Design (CRD), with four levels of treatment and three replicates. The results of the study obtained the best treatment with a comparison (purple sweet potato 85%: peanuts 15%) reviewed from moisture content 48.31%, dissolved solids 42.94%, color 3.85 (like), aroma 3.45 (somewhat like), taste 3.93 (like), and texture 3.64 (like). Based on the results of the fingerprint of purple sweet potato jam varieties with the comparison of peanuts, there is a real effect on moisture content, dissolved solids, color, aroma, taste, and texture. Based on SNI 3746:2008, the moisture content and dissolved solids of purple sweet potato jam compared to peanuts are not qualified. Ubi jalar ungu (Ipomoea batatas L.) yaitu salah satu bahan pangan yang mengandung protein, lemak, karbohidrat, air, vitamin, dan mineral, serta kandungan antosianin. Kacang tanah mengandung 25-30% protein, lemak 40-50%, dan mineral seperti kalsium, fosfor, besi serta vitamin A dan B. Berdasarkan hal tersebut maka peneliti ingin memadukan pemanfaatan ubi jalar ungu dan kacang tanah sebagai bahan perbandingan pada pembuatan selai. Penelitian ini bertujuan untuk mengetahui konsentrasi perlakuan terbaik dan pengaruh antara perbandingan ubi jalar ungu dengan kacang tanah dalam pembuatan selai terhadap kadar air, padatan terlarut, dan uji organoleptik warna, aroma, rasa, dan tekstur. Perlakuan penelitian yaitu ubi jalar ungu dengan konsentrasi (100%, 85%, 70%, 55%) dan kacang tanah dengan konsentrasi (0%, 15%, 30%, 45%). Metode penelitian menggunakan Rancangan Acak Lengkap (RAL), dengan empat taraf perlakuan dan tiga kali ulangan. Hasil penelitian diperoleh perlakuan terbaik dengan perbandingan (ubi jalar ungu 85% : kacang tanah 15%) ditinjau dari kadar air 48,31%, padatan terlarut 42,94%, warna 3,85 (suka), aroma 3,45 (agak suka), rasa 3,93 (suka), dan tekstur 3,64 (suka). Berdasarkan hasil sidik ragam selai ubi jalar ungu dengan perbandingan kacang tanah berpengaruh nyata terhadap kadar air, padatan terlarut, warna, aroma, rasa, dan tekstur. Berdasarkan SNI 3746:2008 bahwa kadar air dan padatan terlarut selai ubi jalar ungu dengan perbandingan kacang tanah tidak ada yang memenuhi syarat.