KADAR SERAT, AKTIVITAS ANTIOKSIDAN, AMILOSA DAN UJI KESUKAAN MI BASAH DENGAN SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki) BAGI PENDERITA DIABETES MELITUS TIPE-2

Nintami, Ayudya Luthfia; Rustanti, Ninik

doi:10.14710/jnc.v1i1.679

Cited by 19 publications

(23 citation statements)

References 2 publications

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“…Sehingga saat diolah menjadi hybrid tepung ubi jalar, menghasilkan tepung dengan kandungan antioksidan yang lebih tinggi dari jenis lainnya. Menurut Nintami (2012), ubi ungu adalah bahan makanan sumber karbohidrat yang mengandung senyawa antosianin dan peonidin glikosida yang mempunyai aktivitas antioksidan lebih kuat. Berdasarkan data penelitian (Nintami, 2012), aktivitas antioksidan tepung ubi jalar ungu sebesar 36,88%.…”

Section: Aktivitas Antioksidanunclassified

“…Menurut Nintami (2012), ubi ungu adalah bahan makanan sumber karbohidrat yang mengandung senyawa antosianin dan peonidin glikosida yang mempunyai aktivitas antioksidan lebih kuat. Berdasarkan data penelitian (Nintami, 2012), aktivitas antioksidan tepung ubi jalar ungu sebesar 36,88%. Hybrid tepung ubi jalar ungu jenis lokal pada penelitian ini sebesar 43,327%.…”

Section: Aktivitas Antioksidanunclassified

“…Hybrid tepung ubi jalar ungu jenis lokal pada penelitian ini sebesar 43,327%. Data menunjukkan bahwa hybrid tepung ubi jalar ungu pada penelitian ini lebih tinggi daripada hasil penelitian Nintami (2012). Hal ini disebabkan karena karbohidrat difermentasi oleh BAL yang menghasilkan senyawa fenolik yang menyebabkan aktivitas antioksidan semakin bertambah karena fenol adalah termasuk dari antioksidan (Rizky dan Elok, 2015).…”

Section: Aktivitas Antioksidanunclassified

“…Untuk itu perlu dilakukan penelitian lebih lanjut mengenai proses pengolahan yang efektif sehingga dapat menginaktifkan enzim pada ubi jalar yang menyebabkan turunnya kemampuan senyawasenyawa yang berfungsi aktivitas antioksidan. Menurut Nintami (2012), aktivitas antioksidan berkurang akibat reaksi oksidasi ketika terkena udara O 2 dan suhu pemanasan terlalu tinggi.…”

Section: Aktivitas Antioksidanunclassified

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Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

Putri

2019

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Sweet potato is one type of tubers found in Indonesia. Hybrid of sweet potato flour is obtained from the modification of the processing by fermentation using lactic acid bacteria. The purpose of this study was to determine the nutritional and antioxidant content of various types of hybrid sweet potato flour. This research is an experimental laboratory with a true-experiment design. The experiment was arranged in a complete randomized block design (RCB) with three replications. The treatments are 6 types of sweet potatoes which include purple sweet potato Var.Antin 1, purple sweet potato val.local, white sweet potato, orange sweet potato, Japanese purple sweet potato Var.Ayamurasaki and cilembu sweet potato. The study included the fermentation process using lactic acid bacteria (Acetobacter xylinum) addition concentration of 5%, siege, analysis of nutrient content (water, ash, protein, fat, fiber and carbohydrates) and antioxidant activity of various types of hybrid sweet potato flour. The results showed that various types of hybrid sweet potato flour significantly affect the nutritional content which includes water content, ash content, fat content, protein content, fiber content and total carbohydrate. The result of antioxidant activity in various types of hybrid sweet potato flour after fermentation treatment in a concentration of 5% Acetobacter xylinum ranged from 29,383-53.7929%. The lowest value obtained at cilembu hybrid sweet potato flour and the highest value was obtained from the Japanese hybrid sweet potato flour var.Ayamurasaki.

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Section: Aktivitas Antioksidanunclassified

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Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

Putri

2019

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“…Formula mengandung konsentrasi ubi jalar ungu paling tinggi yaitu sebesar 50%, sedangkan formula 2 sebesar 45%, dan formula 1 sebesar 40%. Penelitian Nintami (2012), yang membuat sediaan mi basah menyatakan bahwa substitusi tepung ubi jalar ungu secara bermakna meningkatkan kadar serat.…”

Section: Tabel 5 Hasil Analisis Kadar Seratunclassified

AKTIVITAS ANTIOKSIDAN DAN KANDUNGAN SERAT PANGAN BISKUIT CAMPURAN BEKATUL BERAS MERAH (Oriza glaberrima) DAN UBI JALAR UNGU (Ipomoea batatas)

Zaddana

2018

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Bekatul beras merah (Oriza glaberrima) dan ubi jalar ungu (Ipomoea batatas) memiliki aktivitas antioksidan yang berasal dari senyawa fenolik dan antosianin yang terkadung didalamnya. Penggunaan ubi jalar ungu dikombinasikan dengan bekatul beras merah pada formulasi biskuit diharapkan dapat meningkatkan kualitas gizi dan kandungan serat biskuit tersebut. Parameter yang digunakan dalam penelitian ini adalah daya terima panelis, aktivitas antioksidan, kandungan serat pangan, dan kandungan proksimat. Hasil analisis menunjukkan tidak ada pengaruh perbedaan formula terhadap parameter warna, rasa dan aroma. Hasil uji aktivitas antioksidan diperoleh bahwa Formula 1 dengan perbandingan bekatul beras merah : ubi jalar ungu (20:40) memiliki aktivitas antioksidan yang paling tinggi dengan nilai IC50 pada 106,349 ppm, kadar serat sebesar 6,38%, kadar protein sebesar 6,92%, kadar air sebesar 2,52 %, kadar abu sebesar 1,45%, kadar lemak sebesar 16,178%, dan kandungan karbohidrat sebesar 72,562%.

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Sensory characteristics of sweet bread from the flour of minor tubers fermented with fungi and bacteria as flour composite flour

Aprilianty

Karo

Ridwansyah

2021

IOP Conf. Ser.: Earth Environ. Sci.

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Wheat flour is the main raw material for making bread, but with the increase in flour imports, it is necessary to reduce flour by utilizing flour from local plants such as minor tubers which have nutritional value that is not less competitive than wheat flour. Minor tubers have high crude fibre content which can damage the texture, so fermentation is necessary to reduce the crude fibre content. The purpose of this study was to know the sensory characteristic of sweet bread to raw material minor tuber flour modified by fermentation using fungi and bacteria and to get flour that has good quality. This study used a randomized block design method (RBD) 2 factors, namely variations of tubers (V): (Taro tubers, Canna tubers, Arrowrot tubers) and types of microorganisms (M): (Trichoderma harzianum, Aspergillus niger, Bacillus subtilis). The results showed that the type of flour give different influences a very significant effect on the hedonic value of taste, aroma and colour while the texture was not significantly different. The best quality sweet bread and consumer acceptance are the V1M1 (60% Wheat flour: 40% Taro Flour fermented with bacteria Bacillus subtilis).

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KADAR SERAT, AKTIVITAS ANTIOKSIDAN, AMILOSA DAN UJI KESUKAAN MI BASAH DENGAN SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomoea batatas var Ayamurasaki) BAGI PENDERITA DIABETES MELITUS TIPE-2

Cited by 19 publications

References 2 publications

Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

Pengembangan Hybrid Tepung Ubi Jalar Kaya Antioksidan

AKTIVITAS ANTIOKSIDAN DAN KANDUNGAN SERAT PANGAN BISKUIT CAMPURAN BEKATUL BERAS MERAH (Oriza glaberrima) DAN UBI JALAR UNGU (Ipomoea batatas)

Sensory characteristics of sweet bread from the flour of minor tubers fermented with fungi and bacteria as flour composite flour

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