Penambahan tepung ubi jalar ungu (Ipomoea batatas L.) terhadap karakteristik puding buah naga putih (Selenicereus undatus)

Authors

DOI:

https://doi.org/10.61650/ajfa.v2i1.860

Keywords:

Puding, Ubi jalar ungu,, Buah naga putih, Aktivitas antioksidan

Abstract

Puding adalah hidangan penutup populer yang dibuat dengan mencampurkan bubuk agar-agar dengan air, susu, dan bubur buah atau sayuran untuk mendapatkan tekstur lembut seperti gel. Namun, buah naga putih (Selenicereus undatus) jarang digunakan dalam puding karena warnanya yang kurang menarik setelah diproses. Penelitian ini bertujuan untuk meningkatkan warna, aktivitas antioksidan, dan kandungan serat puding buah naga putih dengan menambahkan tepung ubi jalar ungu (Ipomoea batatas L.). Penelitian ini menggunakan rancangan acak kelompok lengkap dengan enam konsentrasi tepung ubi jalar ungu yang berbeda: 0%, 5%, 10%, 15%, 20%, dan 25%, masing-masing diulang empat kali. Analisis meliputi kadar air, kadar abu, kadar lemak, kadar serat, aktivitas antioksidan, intensitas warna, tekstur, dan sifat organoleptik (tekstur, rasa, aroma, warna, dan kesukaan) puding. Hasil penelitian menunjukkan bahwa penambahan tepung ubi jalar ungu secara signifikan meningkatkan kadar air, kadar abu, aktivitas antioksidan, intensitas warna, tekstur, dan sifat organoleptik puding. Formulasi tepung ubi jalar ungu 5% (P1) diidentifikasi sebagai campuran optimal, menghasilkan puding dengan kadar air 76,41%, kadar abu 0,28%, kadar lemak 3,56%, kadar serat 0,89%, aktivitas antioksidan 14,33%, serta karakteristik warna dan tekstur yang baik. Hasil uji organoleptik menunjukkan tekstur kenyal, rasa ubi jalar ungu agak hambar, aroma rendah, warna menarik, dan secara umum disukai.

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Published

2024-12-08

How to Cite

Mujianto, M., Zalizar , L., Damat , D., Relawati, R., & Robbany , M. D. (2024). Penambahan tepung ubi jalar ungu (Ipomoea batatas L.) terhadap karakteristik puding buah naga putih (Selenicereus undatus). Assyfa Journal of Farming and Agriculture, 2(1), 1–10. https://doi.org/10.61650/ajfa.v2i1.860

Issue

Vol. 2 No. 1 (2024): Assyfa Journal of Farming and Agriculture (November)

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Copyright (c) 2024 Mujianto Mujianto, Lili Zalizar , Damat Damat , Rahayu Relawati, Muhammad Dusturuddin Robbany

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