Pengembangan Produk Dimsum Berbahan Dasar Ubi Ungu (Ipomoea Batatas L.)

Abstract

Dimsum is a snack dish that is generally cooked with a steaming technique and made from wheat flour, sago flour, and can be filled with chicken or fish with a soft texture. This research aimed to develop sweet dimsum products made from local food. Dimsum product development is done by modifying the main ingredients into purple sweet potato and changing the skin into rice paper. Modification of dimsum aims to produce a snack product rich in anthocyanins and high in fiber. The research used an experimental method with three formulations of adding peanuts to purple sweet potato. The stages of the research include the determination and development of ideas, trials of making products based on recipes, production, organoleptic testing, and product finalization. Organoleptic test was conducted on 30 untrained panelists to find out the best formula. The best formula is purple sweet potato with a weight of 80 g purple sweet potato and 15 g peanut. One serving of purple sweet potato dimsum has an energy content of 323 Cal; 9.8 g protein; fat 15.4 g; carbohydrates 41.1 g; and 17.7 g of fiber which meets the daily energy needs of 15% and daily fiber of 60%. The developed product is potential as snack choice for people who needs high fiber intake like patient with diabetes mellitus.

Utilization of Purple Sweet Potatoes as the Main Ingredient for Processed Lubiler Products Through Digital Marketing Techniques to Train Entrepreneurship Spirits among Students

“…The purple color of sweet potatoes is caused by the presence of purple anthocyanin pigments which spread from the skin to the flesh of the sweet potato. This anthocyanin concentration is what causes several types of purple sweet potato to have different shades of purple (Gionte et al, 2022;Nurhidayati et al, 2022;Sari et al, 2022).…”