PENGARUH SUBSTITUSI TAPIOKA DENGAN TEPUNG UBI JALAR UNGU (Ipomea batatas P) KUKUS TERHADAP SIFAT ORGANOLEPTIK, FISIK DAN KANDUNGAN ANTOSIANIN GEBLEG
| Main Authors: | , ARDHYTIA HANDARU, , Prof. Dr. Ir. Agnes Murdiati, MS., |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2013
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/122274/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=62374 |
Daftar Isi:
- Gebleg is one of local food made of material main tapioca, so gebleg only serves to as a source of calories. Research is meant to increase the value of functional gebleg by means of the substitution of tapioca with purple sweet potato flour to add the content of anthocyanin. In this research, the process of making purple sweet potato flour through a process of steaming for 5, 10, 15, 20 and 25 minutes to get content anthocyanin largest, then continued by testing color and composition carbohydrates purple sweet potato flour and tapioca as contents of starch, amylose and reduction sugar. Purplesweet potato flour is used as ingredient substitutions, with the variation ratio of purple sweet potato flour with tapioca as follows : 0:100, 80:20, 40:60, 60:40, 80:20. Next done testing organoleptic gebleg covering favorite test and test it fine distinctions. The properties characteristic of gebleg who is favored by the panelist is a test of tensile strength, test of color and anthocyanin content. Research showed that time that can produce the content of anthocyanin largest and best color on purple sweet potato flour is for 20 menit. The percentages of tapioca substitutes with a purple sweet potato flour to 40% can produce gebleg who favored the panelist. In addition, can lower plasticity (toughness) gebleg and increasing the content of anthocyanin of 33.44 mg/100 g dry material.