PENGARUH SUBSTITUSI BUBUR BUAH NANAS TERHADAP KARAKTERISTIK SELAI UBI JALAR UNGU (Ipomoea batatas L) DAN AKTIVITAS ANTIOKSIDAN

hayatun nufusi, ansharullah ansharullah, djukrana wahab

Abstract


ABSTRACT

               The purpose of this study was to study the effect of pineapple pulp substitution on the characteristics and antioxidant activity of purple sweet potato paste. This study used a Completely Randomized Design (CRD) consisting of 6 treatments namely S0 (0% pineapple pulp: 100% purple sweet potato paste), S1 (30% pineapple pulp: 70% purple sweet potato paste), S2 (40% pineapple pulp) : 60% purple sweet potato paste), S3 (50% pineapple pulp: 50% purple sweet potato paste), S4 (60% pineapple pulp: 40% purple sweet potato paste), and S5 (70% pineapple pulp: purple sweet potato paste 30%). The highest organoleptic assessment result on color, taste, and texture was obtained by S2 treatment with the scores of 4.20 (like), 4.05 (like), and 4.38 (like), respectively. Meanwhile, the S5 treatment had the highest score on the aroma with 4.02 (like). The results of the chemical content analysis show that the S2 treatment had the highest water content (53.09%), the highest glucose content (4.55%), and the highest pectin content (0.13%). Meanwhile, the S0 treatment had the lowest water content (45.74%), the lowest glucose content (0.19%), and the lowest pectin content (0.04%). Moreover, the antioxidant activity in the S0 and S2 treatments with IC50 obtained the values of 56.42 and 94.09 ppm, respectively. Thus, it can be concluded that the difference in the substitution ratio of pineapple pulp and purple sweet potato paste significantly affected organoleptic quality while the antioxidant activity decreased with higher substitution of pineapple pulp.

Keywords: jam, purple sweet potato paste, pineapple.

ABSTRAK

            Tujuan penelitian ini untuk mengetahui pengaruh substitusi bubur buah nanas terhadap karakteristik selai ubi jalar ungu dan aktivitas antioksidan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 6 perlakuan yaitu S0 (bubur nanas 0% : pasta ubi jalar ungu 100%), S1 (bubur nanas 30% : pasta ubi jalar ungu 70%), S2 (bubur nanas 40% : pasta ubi jalar ungu 60%), S3 (bubur nanas 50% : pasta ubi jalar ungu 50%), S4 (bubur nanas 60% : pasta ubi jalar ungu 40%), S5 (bubur nanas 70% : pasta ubi jalar ungu 30%). Hasil penilaian organoleptik tertinggi terhadap warna yaitu pada perlakuan S2 sebesar 4,20 (suka), aroma diperoleh nilai S5 4,02 (suka), penilaian rasa pada  perlakuan S2 sebesar 4,05 (suka) dan penilaian tekstur sebesar S2 4.38 (suka). Hasil analisis kandungan kimia yaitu kadar air tertinggi pada perlakuan S2 sebesar 53,09%, terendah yaitu pada perlakuan S0 sebesar 45,74%, kandungan glukosa tertinggi pada perlakuan S2 sebesar 4,55%, terendah pada perlakuan S0  sebesar 0,19% dan kandungan pektin tertinggi pada perlakuan S2  sebesar 0,13%, terendah pada perlakuan S0 sebesar 0,04% sedangkan Aktivitas antioksidan pada perlakuan S0 (100%) diperoleh aktivitas antioksidan dengan IC50 sebesar 56,42 ppm, sedangkan pada perlakuan S2 diperoleh IC50 sebesar 94,09 ppm. Jadi dapat disimpulkan bahwa perbedaan perbandingan substitusi bubur nanas dan pasta ubi jalar ungu berpengaruh nyata terhadap kualitas organoleptik dan aktivitas antioksidan menunjukan penurunan dengan subtitusi bubur buah nanas.

Kata kunci: Selai, pasta ubi jalar ungu, nanas.


Full Text:

PDF PDF

Refbacks

  • There are currently no refbacks.