PENGARUH LOKASI PANEN TERHADAP KARAKTERISTIK GIZI TEPUNG UBI JALAR UNGU SEBAGAI BAHAN PANGAN FUNGSIONAL
Keywords:
karakteristik tepung, lokasi panen, pangan fungsional, ubi jalar unguAbstract
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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Haruthalhanasan, V. 2003.
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M.A., dan Tomlins, K. 2016. Quality
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Effect of blanching and drying
temperatures on starch-related
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yam flours. LWT- Food Science and
Technology, 82: 303-310.
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Changes in carbohydrates, proteins and
lipids of finger millet after hydrothermal
processing. LWT-Food Science and
Technology, 44: 1636-1642.
[23] Raja, M.K.C. dan Sindhu, P. 2000.
Properties of steam-treated arrowroot
(Maranta arundinacea) starch.
Starch.Starke, 52: 471-476.
Winterhalter, P., 2011. Anthocyanins in
purple sweet potato (Ipomea batatas L.)
varieties. Fruit, Vegetable and Cereal
Science and Biotechnology, 5 (Special
Issue 2): 19-24.
[2] Ji, H; Zhang, HF; Li, HT; Li, YC (2015).
Analysis of the Nutrition Composition
and Antioxidant Activity of Different
Types of Sweet Potato Cultivars. Food
and Nutrition Science,6, 161-167
[3] Belwal, T., Nabavi, S.F., Nabavi, S.M.
dan Habtemariam, S., 2017. Dietary
Anthocyanins and Insulin Resistance:
When Food Becomes a Medicine.
Nutrients, 9: 1-22
[4] Lombardo, S., Pandino, G., dan
Mauromicale, G. 2012. Nutritional and
sensory characteristics of “early” potato
cultivars under organic and conventional
cultivation systems. Food Chemistry, 133:
1249-1254
[5] Jawi, I.M., Sutirta-Yasa, I.W.P., Suprapta,
D.N. dan Mahendra, A.N., 2012.
Hypoglycemic and Antioxidant Activities
of Belinese Purple Sweet Potato (Ipomea
batatas L) in Induced-Diabetic Rats.
Journal of Pharmaceutical Sciences, 1 (2-
3): 1-6
[6] Milind, P. dan Monika, 2015. Sweet
potato as a super-food. Int. J. Res.
Ayurveda Pharm., 6(4): 557-562
[7] Mahadita, G.W., Jawi, M. dan Suastika,
K., 2016. Purple sweet potato tuber
extract lowers mallondialdehyde and
improves glycemic control in subjects
with type 2 diabetes mellitus. Global
Advanced Research Journal of Medicine
and Medical Sciences, 5(7): 208-213
[8] Singh-Ackbarali, D. dan maharaj, D.,
2014. Sensory evaluation as a tool in
determining acceptability of innovative
products developed by undergraduate
students in food science and technology at
the university of Trinidad and Tobago.
Journal of Curriculum and Teaching,
3(1): 10-27
[9] Rath, D., George, J., Mukherjee, A.,
Naskar, A.K. dan Mohandas, C., 2016.
Antibacterial activity of leaf and tuber
extract of orange, purple flesh
antioxidants rich sweet potato (Ipomoea
batatas (L.)). Merit Research Journal of
Agricultural Science and Soil Sciences,
4(4): 067-071
[10] Rauf, R. dan Sarbini, D., 2015. Daya
Serap Air sebagai Acuan untuk
Menentukan Volume Air dalam
Pembuatan Adonan dari Campuran
Tepung Terigu dan Tepung Singkong.
Agritech, 35 (3): 324-330. http://jurnalagritech.
tp.ugm.ac.id
[11] Rauf, R., Rahmatika, N.A. dan Nurdiana,
2017. Pasting Characteristics Of
Composite Purple Sweet Potato And
White Sweet Potato Flours. Journalof
Nutraceuticals and Herbal Medicine, 1(1):
24-32
[12] Nedumchezhiyan, M., Byju, G., dan Jata,
S.K., 2012. Sweet Potato Agronomy.
Fruit, Vegetable and Cereal Science and
Biotechnology, 6(1): 1-10
[13] Rauf, R. dan Utami, A. 2020. Nutrition
value and viscosity of polymeric enteral
nutrition products based on purple sweet
potato flour with variation of
maltodextrin levels. The Indonesian
Journal of Nutrition, 8(2): 119-125.
https://doi.org/10.14710/jgi.8.2.119-125
[14] AOAC, 2005. Official Methods of
Analysis (18th edition). Association of
Official Analytical, Chemists
International, Maryland, USA
[15] Pakorny, J., N. Yanishlieva. and M.
Gordon. 2001. Antioxidant In Food. CRC
Press Boca Raton Boston, New York
[16] Ambarasari, I., Sarjana, dan Choliq, A.
2009. Rekomendasi dalam penetapan
standar mutu tepung ubi jalar. Jurnal
Standardisasi, Badan Standardisasi.
DOI:10.31153/JS.V11I3.676.
[17] Jamrianti, R. 2007. Potensi Tepung Ubi
Jalar sebagai Bahan Pangan. Prosiding
Jurnal Litbang Pertanian.
[18] Lombardo, S., Pandino, G., dan
Mauromicale, G. 2012. Nutritional and
sensory characteristics of “early” potato
cultivars under organic and conventional
cultivation systems. Food Chemistry, 133:
1249-1254
[19] Jangchud, K,. Phimolsiripol, Y., dan
Haruthalhanasan, V. 2003.
Physicochemical properties of sweet
potato flour and starch as affected by
blanching and processing. Starch/Starke,
55: 258-264
[20] Olatunde, G.O., Henshaw, F.O., Idowu,
M.A., dan Tomlins, K. 2016. Quality
attributes of sweet potato as influenced by
variety, pretreatment and drying method.
Food Science & Nutrition, 4(4): 623-635.
https://dx.doi.org/10.1002%2Ffsn3.325.
[21] Chen, X., Lu, J., Li, X., Wang, Y., Miao,
J., Mao, X., Zhao, C. dan Gao, W. 2017.
Effect of blanching and drying
temperatures on starch-related
physicochemical properties, bioactive
components and antioxidant acitivities of
yam flours. LWT- Food Science and
Technology, 82: 303-310.
[22] Dharmaraj, U. dan Malleshi, N.G. 2011.
Changes in carbohydrates, proteins and
lipids of finger millet after hydrothermal
processing. LWT-Food Science and
Technology, 44: 1636-1642.
[23] Raja, M.K.C. dan Sindhu, P. 2000.
Properties of steam-treated arrowroot
(Maranta arundinacea) starch.
Starch.Starke, 52: 471-476.
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Published
2021-05-27
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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 https://repository.urecol.org/index.php/proceeding/article/view/1418
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Copyright (c) 2021 Siti Zulaekah, Endang Nur Widiyaningsih, Rusdin Rauf
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