PENGARUH PENAMBAHAN KARAGENAN TERHADAP KUALITAS ORGANOLEPTIK, SIFAT KIMIA DAN AKTIVITAS ANTIOKSIDAN SELAI LEMBARAN BERBAHAN BAKU UBI JALAR UNGU (Ipomoea batatas L.).

Diah Islamyati Harsyam, ansharullah ansharullah, Nur Asyik

Abstract


Abstract
This study aimed to determine the effect of the addition of carrageenan on organoleptic, chemical properties and antioxidant activity of purple sweet potato sheet jam. This study used a completely randomized design (CRD) which consisted of 5 types of carrageenan addition treatments, namely K0 (0%), K1 (0.25%), K2 (0.50%), K3 (0.75%) and K4 (1%). The results showed that the addition of carrageenan to purple sweet potato sheet jam had no significant effect on the organoleptic characteristics of aroma and taste but had very significant effect on color and texture. The K3 treatment was the selected treatment with the organoleptic values of color, aroma, taste, texture and overall assessment of 4.28 (like), 3.00 (rather like), 4.41 (like), 4.34 (like) and 5.41 (very like). The K3 sample had moisture, ash, crude fiber content values of 15.64%, 0.96%, and 14.93%, respectively. The IC50 values of K0 and K3 samples were 109.85 ppm and 67.56 ppm. K3 samples had higher antioxidant activity than controls.
Keywords: Carragenan, purple sweet potato, sheet jam.
ABSTRAK
Penelitian ini bertujuan untuk mengetahui 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 yaitu, 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. Perlakuan K3 merupakan perlakuan terpilih dengan nilai organoleptic warna, aroma, rasa, tekstur dan penilain keseluruhan berturut-turut yaitu 4.28 (suka), 3.00 (agak suka), 4.41 (suka), 4.34 (suka) dan 5.41 (sangat suka). Sampel K3 memiliki nilai kadar air, abu, serat kasar berturut-turut sebesar 15.64%, 0.96%, dan 14.93%. Nilai IC50 pada perlakuan K0 dan K3 yaitu 109.85 ppm dan 67.56 ppm. Sampel K3 memiliki aktivotas antioksidan lebih tinggi dibandingkan kontrol.
Kata kunci: Karagenan, Selai Lembaran, Ubi jalar ungu


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