KAJIAN SUBSTITUSI TEPUNG UBI JALAR UNGU (Ipomea batatas L.) DAN PENAMBAHAN EKSTRAK BUNGA TELANG (Clitoria ternatea L.) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK DONAT
| Main Author: | Wicaksono, Galih Bachtiar |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/55299/1/PENDAHULUAN...pdf http://eprints.umm.ac.id/55299/2/BAB%20I..pdf http://eprints.umm.ac.id/55299/3/BAB%20II..pdf http://eprints.umm.ac.id/55299/4/BAB%20III..pdf http://eprints.umm.ac.id/55299/5/BAB%20IV..pdf http://eprints.umm.ac.id/55299/6/BAB%20V..pdf http://eprints.umm.ac.id/55299/7/LAMPIRAN.pdf http://eprints.umm.ac.id/55299/ |
Daftar Isi:
- A donut is a type of food made from flour dough which has a round shape and a hole in the middle. Donuts is a food product that is loved by all ages level, both of children and adults. But donuts have a lot of nutritional content if the making is substituted with ingredients that contain antioxidants that can counteract free radicals in the body. The ingredient is purple sweet potato flour. Besides giving natural dyes on the surface of the donut can also make the donut look more attractive and can contribute to nutrition for those who consume it. The natural dyes can be added from telang flower extract (Clitoria ternatea L.) which has a blue color and has antioxidant content. The aim of this research is to study the best combination by substituting purple sweet potato flour and telang flower pigment extract to produce donuts with good physical, chemical and organoleptic qualities. The research method used is Factorial Complete Randomized Design (CRD), was applied composed of two factors. Factor I comparison of the proportion of wheat flour and purple sweet potato flour with levels (70%: 30%), (80%: 20%), and (90%: 10%) and factor II, namely the spread of telang flower extract with 3 levels (1%, 3%, 5%) and donut testing on water content, ash content, protein content, fat content, antioxidant activity, anthocyanin and organoleptic tests which include aroma, color, taste and texture. The results showed an interaction between the proportions of wheat flour and purple sweet potato flour with the application of the concentration of telang flower extracts to the water content, antioxidant activity, color intensity and organoleptic. The best treatment sample was produced by F1O3 (70% wheat flour ratio and 30% purple sweet potato flour by applying 5% telang flower extract concentration with a moisture content of 25.19%, protein content 2.741%, fat content 10.597%, ash content 1.61 %, antioxidant activity 84.02%, anthocyanin 7,682mg / L, brightness value (L) 33.50, redness value (a+) 15.93, bluish value (b) 14.40, taste score 2,967 (pretty good ), shape score 2,967 (interesting enough), color score 3,233 (interesting enough) and texture score 3,100. (soft).