PENGARUH FORMULASI ROTI TAWAR BERBASIS MOCAF DAN UBI JALAR UNGU (Ipomoea batatas. L) TERHADAP NILAI PROKSIMAT DAN AKTIVITAS ANTIOKSIDAN

Irmawati Irmawati, Ansharullah Ansharullah, Abdu Rahman Baco

Abstract


ABSTRACT
The purposes of this study wefre to determine the formulation effect of pan bread based mocaf and purple sweet potato flour
on organoleptic assessment, nutritional value, antioxidant activity, and glucose content. This study used a Completely
Randomized 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 the
treatment of U1 was most preferred by panelists with a score of 3.87 (like), aroma 3.47 (rather like), texture 3.67 (like) and
flavor 3.33 (rather like). The moisture, ash, fat, protein, carbohydrate, fiber, glucose and IC
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contents of the selected
samples were 25.5%, 0.65%, 1.56%, 14.35%, 46.80%, 3, 88%, 4.62% and 48.41 μg/mL, respectively. So it can be
concluded 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 ungu
terhadap penilaian organoleptik, nilai gizi, aktifitas antioksidan, serta kadar glukosa produk roti tawar. Penelitian ini
menggunakan 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 penilaian
kesukaan 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 IC
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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 jalar
ungu dengan mocaf meningkatkan nilai proksimat roti tawar.

Kata kunci: Roti Tawar, tepung ubi jalar ungu, mocaf, nilai gizi, antioksidan.

 


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