Aprilia, Hamdani Nur (2022) PENGARUH SUBTITUSI UBI JALAR KUNING (Ipomea batatas L) PANGGANG TERHADAP KARAKTERISTIK FISIKOKIMIA DONAT. Undergraduate (S1) thesis, Universitas Muhammadiyah Malang.

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Abstract

abundance in the market. Yellow sweet potatoes contain antioxidants and beta-carotene as provitamin A. Processing of sweet potatoes with the oven method can produce sweeter sweet potatoes. Consumption of wheat flour which increases every year causes Indonesia to import wheat flour to reach 10 million tons/year. Making donuts using oven-yellow sweet potato substitution can increase the selling value of yellow sweet potatoes and is one way to diversify local food ingredients to reduce consumption of wheat flour. The purpose of this study was to determine the effect of the treatment of variations in the oven temperature of yellow sweet potato on the content of reducing sugars, antioxidant activity in the donuts and the most preferred formulation by the panelists on the resulting donuts. This study used a simple Completely Randomized Design (CRD) with 3 repetitions. The treatment was sweet potato substitution in the donut making material with variations of the yellow sweet potato oven temperature at 180°C, 200°C, 220°C and 240°C. Parameters analyzed were water content, reducing sugar, antioxidant activity, texture and organoleptic of the resulting donuts. Data were analyzed by analysis of variance with DMRT 5%. The results showed that sweet potato substitutions baked at different temperatures affected the antioxidant activity, reducing sugar content and organoleptic properties of the donuts. The best treatment was obtained at 220°C, namely antioxidant activity 51.80%, reducing sugar content 8.16%. In organoleptic taste, the score was 4.48%, aroma was 4.52% and 3.78 was in liking.

Item Type:	Thesis (Undergraduate (S1))
Student ID:	201710220311109
Thesis Advisors:	Sukardi (0015106302), Desiana Nuriza Putri (0722128801)
Keywords:	donut, sweet potato, substitution, antioxidant, beta-carotene, preference
Subjects:	Q Science > QD Chemistry S Agriculture > S Agriculture (General)
Divisions:	Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User:	201710220311109 hamdanilia
Date Deposited:	23 Nov 2022 03:15
Last Modified:	23 Nov 2022 03:15
URI :	http://eprints.umm.ac.id/id/eprint/97054

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