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KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FLAKES DARI TEPUNG UMBI KIMPUL (Xanthosoma sagittifolium) DAN PASTA UBI JALAR UNGU (Ipomoea batatas) YANG KAYA ANTOSIANIN

Ain, Nurul (2018) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FLAKES DARI TEPUNG UMBI KIMPUL (Xanthosoma sagittifolium) DAN PASTA UBI JALAR UNGU (Ipomoea batatas) YANG KAYA ANTOSIANIN. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Awareness of Indonesian society about breakfast is less because the complicated of cooking process. One of solutions to solve the problem is by consuming flakes. Flakes is one of the fast food cereals. However, the weakness of flakes that sale in the market has raw material from wheat. For replacement the raw material of flakes is umbi kimpul because it’s composition nutritional has hight carbohydrate. In general flakes only has high carbohydrate content so it is need for development of product by adding sweet potato to increase the sale value of flakes. Purple sweet potato is dominated by anthocyanin content which has activity as antioxidant. The purpose of this research was to analyze the difference of the addition of umbi kimpul flour and purple sweet potato paste to the characteristics of physical, chemical and organoleptic flakes and the effect of the addition of purple sweet potato to the activity value of antioxidant flakes. The research method used was Randomized Complete Block Design (RCBD), the number of 9 treatments consisted of 8 treatment variables and 1 control, that was by comparison of concentration of umbi kimpul: purple sweet potato as follows (100%: 0%; 90%: 10%; 80%: 20%; 70%: 30%; 60%: 40%; 50%: 50%; 40%: 60%; and 30%: 70%) and control with the raw material of 100% corn flour, with three replications so there were 27 treatments. Parameters tested in this study include water content analysis, ash content analysis, fat analysis, carbohydrate analysis, protein analysis, texture test, color test, organoleptic test and antioxidant activity test. The results of this research show that there was an influence between the different treatment of the proportion ratio of umbi kimpul flour and purple sweet potato paste to water content, ash content, protein content, fat content, carbohydrate content, fiber content, antioxidant activity value, color value and organoleptic value. The best treatment on flakes was produced by K7 with 5.88% of water, 2.76% of ash, 1.78% of protein, 2.40% of fat, 87.18% of carbohydrate, 8.79% of fiber, 89.40% of antioxidant activity, 40.50 of texture, 43.26 of l* (brightness), 16.57 of a* (redness), 7.00 of b* (yellowish), 3.65 (tasty) of flavour organoleptic score , 3.73 (crunchy) of texture organoleptic score, 3.58 (rather like)of favorite organoleptic score and 3.62 (interesting) of organoleptic appearance score.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311033
Keywords: flakes, antioxidant activity, DPPH
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 21 Dec 2018 03:00
Last Modified: 21 Dec 2018 03:00
URI : http://eprints.umm.ac.id/id/eprint/42443

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