Search Repository Universitas Baiturrahim

PENGARUH PENAMBAHAN UBI JALAR UNGU (Ipomoea batatas L.Poir)
TERHADAP KOMPOSISI KIMIA DAN NILAI ORGANOLEPTIK BROWNIES KUKUS
Julia Fransiska. 201631027. Dibawah bimbingan :
Ir. Azwar, MBA dan Mursyid, S.Gz, M.Si
ABSTRAK
PENDAHULUAN Ubi jalar merupakan tanaman pangan golongan umbi-umbian yang
mempunyai potensi besar untuk dikembangkan di Indonesia. Salah satu jenis nya ubi jalar ungu.
ubi jalar ungu memiliki kandungan antosianin yang tinggi, warna yang menarik dan citra rasa
yang enak serta mengandung nilai gizi yang cukup baik.
Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan ubi jalar ungu terhadap uji
daya terima (Warna, Aroma, rasa, tekstur dan overall) dan Komposisi kimia Brownies Ubi ungu.
METODE Penelitian ini merupakan desain eksperimen dengan menggunakan rancangan acak
kelompok (RAK) uji daya terima digunakan dengan uji organoleptik metode hedonik dengan 40
orang panelis konsumen. Karakterisitik kimia diuji dengan analisis proksimat (karbohidrat,
protein, lemak, serat dan kadar air). Data uji daya terima dianalisis dengan One-way Anova dan
diuji lanjut Duncan. Penelitian ini telah dilaksanakan Oktober Desember. Pembuatan Brownies
ubi ungu dan diuji daya terima dilakukan dirumah sedangkan uji kimia dilakukan di
Laboratorium Peternakan Fakultas Peternakan Universitas Jambi.
HASIL secara umum rata-rata uji hedonik tidak memperlihatkan perbedaan yang signifikan
antar bagi kelompok perlakuan seperti warna, aroma dan rasa, kecuali tekstur yang berbeda
nyata. Formulasi terpilih diperoleh perlakuan A2 (penambahan ubi ungu 30%) dengan nilai ratarata overall 2,19. Kandungan gizi ubi jalar ungu formulasi terpilih A2 (penambahan ubi ungu
30%) mengandung karbohidrat 43,42%, protein 6,56%, lemak 23,76%, kadar air 26,58% dan
serat 0,73%.
KESIMPULAN Brownies ubi jalar ungu secara uji organoleptik nilai yang terbaik adalah
brownies ubi ungu dengan penambahan ubi ungu sebanyak 30% dengan nilai 8,75.
Kata kunci : Komposisi Kimia, Nilai Organoleptik, Ubi jalar ungu, Brownies

THE INFLUENCE OF ADDITIONAL PURPLE SWEET POTATO (Ipomoea
batatasL.Poir) TOWARD CHEMICAL COMPOSITION AND
ORGANOLEPTIC VALUE OF STEAM BROWNIES
Julia Fransiska. 201631027. under supervision:
Ir. Azwar, MBA and Mursyid, S.Gz, M.Si
ABSTRACT
INTRODUCTION Sweet potato is a food plant for the tuber class that has great potential to be
developed in Indonesia. One type of purple sweet potato. Purple sweet potato has high
anthocyanin content, attractive color and good taste image and contains quite good nutritional.
This study aimed to determine the influence of additional purple sweet potato toward acceptance
test (color, aroma, taste, texture and overall) and chemical composition of purple sweet potato
brownies.
METHOD This study is experimental design by using a randomized block design. acceptance
test was used with hedonic method organoleptic test with 40 consumer panelists. Chemical
characteristics were tested by proximate analysis (carbohydrate, protein, fat, fiber and water
content). Acceptance test data were analyzed by One-way Anova and tested by Duncan. This
study was conducted on October December. Making purple sweet potato brownies and being
tested for acceptance was done at home while chemical testing was done at the Animal
Husbandry Laboratory of the Faculty of Animal Science, Jambi University.
RESULT In general, the average hedonic test did not indicated significant differences between
treatment groups such as color, aroma and taste, except for textures that were significantly
different. The selected formulation obtained A2 treatment (addition of 30% purple sweet potato)
with an overall average value of 2.19. The nutritional content of the selected formulation A2
(addition of 30% purple sweet potato) contains 43.42% carbohydrates, 6.56% protein, 23.76%
fat, 26.58% moisture content and 0.73% fiber.
CONCLUSION According to the organoleptic test, purple sweet potato brownies had the best
value was purple sweet potato brownies with the addition of 30% purple sweet potato with a
value of 8.75.
Key Words: Chemical Composition, Organoleptic Value, Purple Sweet Potato, Brownies