PENGARUH FORMULASI ROTI TAWAR BERBASIS MOCAF DAN UBI JALAR UNGU (Ipomoea batatas. L) TERHADAP NILAI PROKSIMAT DAN AKTIVITAS ANTIOKSIDAN - Irmawati, Irmawati; Ansharullah, Ansharullah; Baco, Abdu Rahman (JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO, 2018)
ABSTRACT The purposes of this study wefre to determine the formulation effect of pan bread based mocaf and purple sweet potato flouron organoleptic assessment, nutritional value, antioxidant activity, and glucose content. This study used a CompletelyRandomized Design (RAL) consisting of four treatments namely 100 g flour: purple sweet potato flour 0 g: mocaf flour 0 g(U0), wheat flour 65 g: purple sweet potato flour 30 g: mocaf flour 5 g (U1), wheat flour 65 g: purple sweet potato flour 25 g:mocaf flour 10 g (U2), wheat flour 65 g: purple sweet potato flour 25 g: mocaf flour 10 g (U3). The results showed that thetreatment of U1 was most preferred by panelists with a score of 3.87 (like), aroma 3.47 (rather like), texture 3.67 (like) andflavor 3.33 (rather like). The moisture, ash, fat, protein, carbohydrate, fiber, glucose and IC50 contents of the selectedsamples were 25.5%, 0.65%, 1.56%, 14.35%, 46.80%, 3, 88%, 4.62% and 48.41 μg/mL, respectively. So it can beconcluded that the addition of purple sweet potato starch on mocaf increased the proximate value of pan bread. Keywords: Pan Bread, Purple Sweet Potato Flour, Mocaf, Nutritional Value, Antioxidant. ABSTRAK Tujuan dari penelitian ini untuk menentukan pengaruh formulasi roti tawar berbasis mocaf dan tepung ubi jalar unguterhadap penilaian organoleptik, nilai gizi, aktifitas antioksidan, serta kadar glukosa produk roti tawar. Penelitian inimenggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan perlakuan yaitu tepung terigu 100 g:tepung ubi jalar ungu 0 g: tepung mocaf 0 g (U0), tepung terigu 65 g: tepung ubi jalar ungu 30 g: tepung mocaf 5 g (U1),tepung terigu 65 g: tepung ubi jalar ungu 25 g: tepung mocaf 10 g (U2), tepung terigu 65 g: tepung ubi jalar ungu 25 g:tepung mocaf 10 g (U3). Hasil penelitian menunjukkan bahwa perlakuan U1 paling disukai panelis dengan skor penilaiankesukaan terhadap warna sebesar 3,87 (suka), aroma 3,47 (agak suka), tekstur 3,67 (suka), dan rasa 3,33 (agak suka).Kadar air, abu, lemak, protein, karbohidrat, serat, glukosa dan nilai IC50 sampel terpilih berturut-turut yaitu 25,5%, 0,65%,1,56%, 14,35%, 46,80%, 3,88%, 4,62% dan 48,41 μg/mL. Sehingga dapat disimpulkan bahwa penambahan tepung ubi jalarungu dengan mocaf meningkatkan nilai proksimat roti tawar. Kata kunci: Roti Tawar, tepung ubi jalar ungu, mocaf, nilai gizi, antioksidan.