Pengaruh Penambahan Karagenan Terhadap Organoleptik, Sifat Kimia dan Aktivitas Antioksidan Selai Lembaran Berbahan Baku Ubi Jalar Ungu (Ipomoea batatas L.).

Harsyam, Diah Islamyati
Ansharullah, Ansharullah
Asyik, Nur

Jurnal Sains dan Teknologi Pangan
Vol 5, No 6 (2020): Jurnal Sains dan Teknologi Pangan

ABSTRACTThe aim of this research was to investigate the effect of addition of carrageenan on the quality of organoleptic, chemical properties, and antioxidant of slice jam from purple sweet potato. This research used the Complete Random Design (CRD) which consists of five types of carragean addition treatments namely K0 (0%), K1 (0.25%), K2 (0.50%), K3 (0.75%) and K4 (1%). The result showed that the addition of carrageenan on purple sweet potato slice jam did not significantly effect on organoleptic characteristics such as aroma and taste, but had significantly effect on color, texture, and all of treatments. K3 sample had organoleptics of color, aroma, taste, texture and all of treatment i.e. 4.28 (like), 3.00 (slightly like), 4.41 (like), 4.34 (like) and 5.41 (very like). IC50 value of K0 sample dan K3 sample were 109.85 ppm and 67.56 ppm. The result showed that K3 sample had higher antioxidant activity than control.Keywords: Carrageenan, Purple sweet potato, Slice Jam.ABSTRAKPenelitian ini bertujuan untuk mengevaluasi pengaruh penambahan karagenan terhadap organoleptik, sifat kimia dan aktivitas antioksidan selai lembaran ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 jenis perlakuan penambahan karagenan K0 (0%), K1 (0.25%), K2 (0.50%), K3 (0.75%) dan K4 (1%). Hasil penelitian menunjukkan bahwa penambahan karagenan pada selai lembaran ubi jalar ungu berpengaruh tidak nyata terhadap karakteristik organoleptik aroma dan rasa namun berpengaruh sangat nyata terhadap warna, tekstur dan keseluruhan perlakuan. K3 sampel memiliki nilai organoleptik warna, aroma, rasa, tekstur dan keseluruhan sebesar 4.28 (suka), 3.00 (agak suka), 4.41 (suka), 4.34 (suka) dan 5.41 (sangat suka). Kandungan proksimat sampel K3 memiliki nilai kadar air, abu dan serat kasar yaitu15.64%, abu 0.96%, dan serat kasar 14.93%. Nilai IC50 sampel K0 dan sampel K3 sebesar 109.85 ppm dan 67.56 ppm. Hasil menunjukkan perlakuan sampel K3 memiliki aktivitas antioksidan yang lebih tinggi.Kata kunci: Karagenan, Selai Lembaran, Ubi jalar ungu.