Karakteristik Tiwul Instan Subtitusi Ubi Jalar Kuning (Ipomoea batatas L.) sebagai Sumber β–Karoten

https://doi.org/10.22146/agritech.43676

Herlina Herlina(1*), Nita Kuswardhani(2), Ahmad Nafi'(3), Muhammad Syaiful Adzim(4)

(1) Fakultas Teknologi Pertanian, Universitas Jember, Jl. Kalimantan 37 Jember
(2) Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember, Jl. Kalimantan No. 37 Jember, 68121, Jawa Timur
(3) Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember, Jl. Kalimantan No. 37 Jember, 68121, Jawa Timur
(4) Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember, Jl. Kalimantan No. 37 Jember, 68121, Jawa Timur
(*) Corresponding Author

Abstract


This study aims to examine the effect of percentage substitute of yellow sweet potato  (Ipomoea batatas  L.) on the physical, chemical and organoleptic characteristics of instant tiwul. It also aims to determine the exact percentage of yellow sweet potato in instant tiwul with high β-carotene content and favored by panelists. The completely randomized design (CRD) method was used with a single factor, namely the percentage substitution of yellow sweet potato (0, 10, 20, 30, 40, and 50%). Each treatment was repeated 3 (three) times while the data obtained were analyzed using the analysis of variance (ANOVA). In addition, when significant differences exist between treatments (α ≤ 0,05), the Duncan new multiple range test (DNMRT) is used, organoleptic data were analyzed using the chi-square test (α ≤ 0.05), meanwhile, to determine the best treatment, an effectiveness test was performed. The results showed that the percentage substitution of yellow sweet potato significantly affected the water content, total β-carotene content, rehydration and swelling power, bulk density, panelists’ preference for color, aroma, taste, texture, elasticity and overall. Based on the effectiveness test, the best percentage substitution of  yellow sweet potato in instant tiwul production was P3 treatment (yellow sweet potato substitution by 30%), which has a total β-carotene content of 0.336 mg/100 g, panelists’ preference for color, aroma, taste, texture, suppleness, and overall of 28, 32,40, 32, 36, and 32% respectively.

Keywords


β – carotene; effectiveness test; Instant tiwul; yellow sweet potato



References

Almatsier, S. (2010). Prinsip Dasar Ilmu Gizi. Jakarta: Gramedia Pustaka Utama.

AOAC. (2007). Official methods of analysis. 18th Edition, Associations of Analytical Chemists, International, Washington DC.

Badan Penelitian dan Pengembangan Kesehatan. (2010). Laporan riskesdas 2010. KEMENTERIAN KESEHATAN RI. Retrieved from http://www.academia.edu/10119285/Laporan_riskesdas_2010.

Badan Pusat Statistik. (2016). Produksi dan Luas Tanaman Singkong di Indonesia. Badan Pusat Statistik Indonesia. Jakarta.

BALITKABI. (2011). Deskripsi Varietas Unggul Kacang-kacangan dan Ubi-ubian. Malang: Agro inovasi.

Bemiller, JN. & Whistler, RL. (1996). Carbohydrates in Food Chemistry. O. R. Fennema (ed.). New York: Marcel Dekker Inc.

Benyamin, KS. (2012). Food Biochemistry and Food Processing, 2nd (ed). John Wiley & Sons, Inc. New York. DOI: 10.1002/9781118035

Bradbury, J. H., & Nixon, R. W. (1998). The acridity of raphides from the edible aroids. Journal of the Science of Food and Agriculture, 76(4), 608–616. https://doi.org/10.1002/(SICI)1097-0010(199804)76:4<608::AID-JSFA996>3.0.CO;2-2

DeGarmo, E. P., Sullivan, W. G., & Canada, J. R. (1984). Engineering economy (7th ed). New York : Macmillan ; London : Collier Macmillan. Retrieved from https://trove.nla.gov.au/version/32750478

Dwiyanti, G., Siswaningsih, W., & Febrianti, A. (2018). Production of purple sweet potato ( Ipomoea batatas L.) juice having high anthocyanin content and antioxidant activity. Journal of Physics: Conference Series, 1013(1), 012194. https://doi.org/10.1088/1742-6596/1013/1/012194

Dziedzic, S. Z., & Kearsley, M. W. (1995). Handbook of Starch Hydrolysis Products and their Derivatives. Springer US. Retrieved from //www.springer.com/gp/book/9780751402698

Harada, K., Kano, M., Takayanagi, T., Yamakawa, O., & Ishikawa, F. (2004). Absorption of Acylated Anthocyanins in Rats and Humans after Ingesting an Extract of Ipomoea batatas Purple Sweet Potato Tuber. Bioscience, Biotechnology, and Biochemistry, 68(7), 1500–1507. https://doi.org/10.1271/bbb.68.1500

Hartati, N. S., & Prana, T. K. (2003). Analisis Kadar Pati dan Serat Kasar Tepungbeberapa Kultivar Talas ( Colocasia esculenta L. Schott). Jurnal Natur Indonesia, 6(1), 29–33.

Heldman, D. R. & Singh, P. R. (1981). Food Proses Enginering. 2nd ed. The AVI Publ. Comp., Inc. Westrop. CT, USA

Hidayat, N., & Saati, E. A. (2006). Membuat Pewarna Alami. Trubus Agrisarana. Surabaya.

Hulshof, P. J. M., Xu, C., van de Bovenkamp, P., Muhilal, & West, C. E. (1997). Application of a Validated Method for the Determination of Provitamin A Carotenoids in Indonesian Foods of Different Maturity and Origin. Journal of Agricultural and Food Chemistry, 45(4), 1174–1179. https://doi.org/10.1021/jf9603137

Kano, M., Takayanagi, T., Harada, K., Makino, K., & Ishikawa, F. (2005). Antioxidative Activity of Anthocyanins from Purple Sweet Potato, Ipomoera batatas Cultivar Ayamurasaki. Bioscience, Biotechnology, and Biochemistry, 69(5), 979–988. https://doi.org/10.1271/bbb.69.979

Kusnandar, F. (2010). Teknologi Modifikasi Pati dan Aplikasinya di Industri Pangan. Retrieved August 20, 2018, from http://itp.fateta.ipb.ac.id/id/index2.php?option=com_content&do_pdf=1&id=111

León, K., Mery, D., Pedreschi, F., & León, J. (2006). Color measurement in L∗a∗b∗ units from RGB digital images. Food Research International, 39, 1084–1091. https://doi.org/10.1016/j.foodres.2006.03.006

Lindawati, L. (1992). Mempelajari Cara Pembuatan Minuman Bubuk Jambu Biji (Psidium guajava L). Retrieved from http://repository.ipb.ac.id/xmlui/handle/123456789/30930

Mabesa, L. B. (1986). Sensory Evaluation of Foods: Principles and Methods. Laguna: COLLEGE OF AGRICULTURAL University of the Philippines at Los Baños College.

Moorthy, S. (2004). Tropical sources of starch. In Starch in Food: Structure, Function and Applications (pp. 321–359). https://doi.org/10.1533/9781855739093.2.321

Muchtadi, T. R. (1992). Karakterisasi komponen intrinsik utama buah sawit (Elaeis guineensis, Jacq.) dalam rangka optimalisasi proses ekstraksi minyak dan pemanfaatan provitamin A. Retrieved from http://repository.ipb.ac.id/xmlui/handle/123456789/23199

Murtiningrum, M., Lisangan, M. M., & Edoway, Y. (2016). Pengaruh Preparasi Ubi Jalar (Ipomoea Batatas L.) Sebagai Bahan Pengental Terhadap Komposisi Kimia Dan Sifat Organoleptik Saus Buah Merah (Pandanus Conoideus L.). Agrointek, 6(1), 1–7.

Oliveira, F. C. D., Coimbra J. S. D. R., de Oliveira E. B., Zuñiga A. D. G., & Rojas E. E. G. (2014). Food Protein-Polysaccharide Conjugates obtained via the Maillard Reaction: A Review. Crit Rev Food Sci Nutr. 13:37-41.

Parisi, S., Sara, M.A., Shana, M. & Anna, S. (2019). Maiilard Reaction in Foods Mitigation Strategies and Positive properties. Springer. Swizerland. https://doi.org/10.1007/978-3-03022556-8

Pujimulyani, D., & Wazyka, A. (2009). Antioxidation, chemical, and physical propesties of wet sweets from white Saffron (Curcuma mangga Val.). Agritech, 29(3), 167–173.

Putri, A. M. E. (2015). Modifikasi Pati Ubi Jalar Putih (Ipomoea batatas L.) Menggunakan Enzim Amylomaltase menjadi PatiThermoreversible (Kajian Lama Inkubasi dan Konsentrasi Enzim Amylomaltase) (Sarjana). Universitas Brawijaya. Retrieved from http://repository.ub.ac.id/149691/

Putri, N.A., Herlina H., & Subagio, A. (2018). Karakterisrtik Mocaf (Modified Cassava Flour) Berdasarkan Metode Penggilingan dan Lama Fermentasi. Jurnal Agroteknologi, 12(1), 79-89.

Romlah, & Haryadi. (1997). Sifat fisik adonan dan mie beberapa jenis tepung gandum dengan variasi penambahan kansui, telur dan tepung ubi kayu (Thesis). [Yogyakarta] : Universitas Gadjah Mada. Retrieved from. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub= PenelitianDetail&act=view&typ=html&buku_id=18535

Rukmini, H.S., & Naufalin, R. (2015). Formulasi Tiwul Instan Tinggi Protein Melalui Penambahan Lembaga Serealia dan Konsentrat Protein Kedelai. Jurnal Teknologi Industri Pertanian. 25(3): 190-197.

Simpson, B. K. (Ed.). (2012). Food Biochemistry and Food Processing. In Food Biochemistry and Food Processing (2nd ed., pp. i–xii). New York: John Wiley & Sons, Ltd. https://doi.org/10.1002/9781118308035.fmatter

Soetanto, N. . (2008). Tepung Kasava dan Olahannya. Yogyakarta: Kanisius.

Subagio, A. (2006). Ubi Kayu Subtitusi Berbagai Tepung-tepungan. Food Review. 1(3). 18-22.

Suda, I., Oki, T., Masuda, M., Kobayashi, M., Nishiba, Y., & Furuta, S. (2003). Physiological Functionality of Purple-Fleshed Sweet Potatoes Containing Anthocyanins and Their Utilization in Foods. Japan Agricultural Research Quarterly: JARQ, 37(3), 167–173. https://doi.org/10.6090/jarq.37.167

Suprapti, M. L. (2003). Tepung Ubi Jalar: Pembuatan dan Pemanfaatannya (1st ed., Vol. 1). Yogyakarta: Kanisius.

Swinkels & Veendanm. (1985). Composition and Properties of Commercial Native Starches. Starch ‐ Stärke, 37 (1), 1–5. https://doi.org/10.1002/star.19850370102

Syarief, R., & Halid, H. (1993). Teknologi penyimpanan pangan. Arcan. Jakarta.

Thompson, J., Manore, M., & Vaughan, L. A. (2011). The science of nutrition (2nd ed., Student ed). San Francisco, CA: Pearson Benjamin Cummings.

Winarno, F. G. (2007). Kimia Pangan dan gizi (11th ed.). Jakarta: P.T. Gramedia.

Yoshimoto, M., Okuno, S., Yamaguchi, M., & Yamakawa, O. (2001). Antimutagenicity of Deacylated Anthocyanins in Purple-fleshed Sweetpotato. Bioscience, Biotechnology, and Biochemistry, 65(7), 1652–1655. https://doi.org/10.1271/bbb.65.1652



DOI: https://doi.org/10.22146/agritech.43676

Article Metrics

Abstract views : 2527 | views : 2855

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2021 Herlina Herlina, Nita Kuswardhani, Ahmad Nafi', Muhammad Syaiful Adzim

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats