PENGARUH LOKASI PANEN TERHADAP KARAKTERISTIK GIZI TEPUNG UBI JALAR UNGU SEBAGAI BAHAN PANGAN FUNGSIONAL

Authors

  • Siti Zulaekah Universitas Muhammadiyah Surakarta
  • Endang Nur Widiyaningsih Universitas Muhammadiyah Surakarta
  • Rusdin Rauf Universitas Muhammadiyah Surakarta

Keywords:

karakteristik tepung, lokasi panen, pangan fungsional, ubi jalar ungu

Abstract

Karakteristik gizi tepung ubi jalar ungu berpengaruh terhadap pertimbangan dalam pengembangan produk pangan berbahan dasar ubi jalar ungu. Karakteristik gizi tepung ini sangat berpengaruh terhadap mutu produk pangan olahannya Tujuan penelitian ini adalah untuk menganalisis pengaruh lokasi panen yang berbeda terhadap karakteristik gizi tepung ubi jalan ungu. Sumber ubi jalar ungu diperoleh dari 3 lokasi, yaitu : Boyolali, Karanganyar dan Ngawi, kemudian dilakukan pembuatan tepung. Tepung ubi jalar ungu yang diperoleh dilakukan pengujian karakteristik gizi yang meliputi lemak, protein, pati, dan amilosa.Data dianalisis menggunakan uji Anova. Hasil penelitian menunjukkan bahwa terdapat pengaruh lokasi panen terhadap kadar protein, kadar pati dan amilosa tepung ubi jalar ungu (p < 0,05) tetapi tidak ada pengaruh lokasi panen terhadap kadar lemak. Hasil pengujian karakteristik tepung ubi jalar ini dapat dijadikan sebagai dasar dalam formulasi diversifikasi produk pangan berbahan dasar ubi jalar ungu.

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Published

2021-05-27

How to Cite

Zulaekah, S., Widiyaningsih, E. N., & Rauf, R. (2021). PENGARUH LOKASI PANEN TERHADAP KARAKTERISTIK GIZI TEPUNG UBI JALAR UNGU SEBAGAI BAHAN PANGAN FUNGSIONAL. Prosiding University Research Colloquium, 341–346. Retrieved from http://repository.urecol.org/index.php/proceeding/article/view/1418