Analysis Of Total Dissolved Solids, Color And Specific Volume Of Biscuits With Banana Flour (Musa Acuminata Colla) Substitution And Purple Sweet Potato Puree (Ipomoea Batatas L.) Addition
Abstrak
This study aims to study the effect of substitution of lady finger banana flour (Musa acuminata colla) and the addition of purple sweet potato (Ipomoea batatas L.) on the total soluble solids, color and specific volume of biscuits. This study was conducted experimentally using a completely randomized factorial design. The first factor was the ratio of wheat flour to lady finger banana flour (100:0%; 75:25%; 50:50% and 25:75%). The second factor was the addition of purple sweet potato puree (0%, 25%, 50% and 75%). The parameters analyzed consisted of: total soluble solids, color: brightness (L), reddish (a) and yellowish (b) and specific volume. The results showed that the ratio of wheat flour to lady finger banana flour had a very significant effect on the total soluble solids of biscuits 12.750 - 16.083 oBrix, brightness (L) 31.730 - 49.146; redness (a) 11.911 – 22.836; yellowness (b) 2.586 – 26.891. The addition of purple sweet potato puree gave a very significant effect on the total soluble solids of biscuits 13.417 – 15.125 oBrix, brightness (L) 35.447 – 46.319; redness (a) 17.794 – 20.257; yellowness (b) 7.377 – 15.559. The interaction between the ratio of wheat flour to banana flour and the addition of purple sweet potato puree gave a very significant effect on the parameters of brightness (L), redness (a) and yellowness (b).
##plugins.generic.usageStats.downloads##
Referensi
Akbar, Y. M., Masithoh, Dr. R. E., & Khuriyati, N. (2017). Aplikasi Analisis Multivariat Berdasarkan Warna untuk Memprediksi Brix dan pH pada Pisang. Agritech, 37(1), 109. https://doi.org/10.22146/agritech.17022
Ambarwati, R. (2020). Pengembangan makanan tambahan berbasis F100 dengan substitusi tepung labu kuning dan tepung pisang. Journal of Nutrition College, 9(2), 121–128. https://doi.org/10.14710/jnc.v9i2.27033
Apriyantono, A. (2002). Pengaruh pengolahan terhadap nilai gizi dan keamanan pangan. In Karumo Women dan Education. Jakarta. Karumo Women dan Education.
Arise, A. K., Akeem, S. A., Olagunju, O. F., Opaleke, O. D., & Adeyemi, D. T. (2021). Development and quality evaluation of wheat cookies enriched with bambara groundnut protein isolate alone or in combination with ripe banana mash. Applied Food Research, 1(1). https://doi.org/10.1016/j.afres.2021.100003
Aziah, N., Ho, L. H., Shazliana, N., & Bhat, R. (2012). Quality evaluation of steamed wheat bread substituted with green banana flour. International Food Research Journal, 19(3), 869–876.
Br Tarigan, W., Hamzah, F., & Rahmayuni. (2019). Karakteristik bika ambon tapioka dengan puree ubi jalar ungu. Sagu, 18(1), 39–47.
Dirjen Pangan, D. J. T. P. (2016). Petunjuk Teknis Teknologi Tanam Jajar Legowo. In Kementerian Pertanian. Kementerian Pertanian.
Kaleka, N. (2013). Pisang-pisang komersial. In Solo. Arcita. Arcita.
Kano, M., Takayanagi, T., Harada, K., Makino, K., & Ishikawa, F. (2005). Antioxidative activity of anthocyanins from purple sweet potato, Ipomoera batatas Cultivar Ayamurasaki. Bioscience, Biotechnology, and Biochemistry, 69(5), 979–988. https://doi.org/10.1271/BBB.69.979
Li, A., Xiao, R., He, S., An, X., He, Y., Wang, C., Yin, S., Wang, B., Shi, X., & He, J. (2019). Research advances of purple sweet potato anthocyanins: extraction, identification, stability, bioactivity, application, and biotransformation. Molecules, 24(21). https://doi.org/10.3390/MOLECULES24213816
Lim, S., Xu, J., Kim, J., Chen, T. Y., Su, X., Standard, J., Carey, E., Griffin, J., Herndon, B., Katz, B., Tomich, J., & Wang, W. (2013). Role of anthocyanin-enriched purple-fleshed sweet potato P40 in colorectal cancer prevention. Molecular Nutrition & Food Research, 57(11), 1908. https://doi.org/10.1002/MNFR.201300040
Maharani, M., Pratiwi, I., & Soeka, Y. S. (2023). Komposisi Nutrisi, Kandungan Senyawa Bioaktif dan Uji Hedonik Kue Tepung Ubi Ungu (Ipomoea batatas cultivar Ayamurasaki) Fermentasi [Nutrient Composition, Content of Bioactive Compounds and Hedonic Test of Purple Sweet Potato Flour Cake (Ipomoea batatas cultivar Ayamurasaki) Fermentation]. Jurnal Biologi Indonesia, 19(1), 43–56. https://doi.org/10.47349/jbi/19012023/43
Matondang, A. R., Vica, C., Tarigan, R., Sihombing, M. A., Defie, R., Siringoringo, E. T., & Utomo, A. W. (2017). Ubi jalar ungu goreng atau kukus dosis bertingkat terhadap gula darah tikus wistar. Jurnal Kedokteran Diponegoro (Diponegoro Medical Journal), 6(2), 487–494. https://doi.org/10.14710/DMJ.V6I2.18565
Merawati, D., Wibowotomo, B., Sulaeman, A., & Setiawan, B. (2012). Uji organoleptik biskuit dan flake campuran tepung pisang dengan kurma sebagai suplemen bagi olahragawan. Jurnal TIBBS (Teknologi Industri Boga Dan Busana), 3(1), 7–13. https://www.academia.edu/33681604/UJI_ORGANOLEPTIK_BISKUIT_DAN_FLAKE_CAMPURAN_TEPUNG_PISANG_DENGAN_KURMA_SEBAGAI_SUPLEMEN_BAGI_OLAHRAGAWAN
Nurhayati, C., & Andayani, O. (2014). Teknologi mutu tepung pisang dengan sistem spray drying untuk biskuit. Jurnal Dinamika Penelitian Industri, 25(1), 31–41.
Oktaviana, A. S., Hersoelistyorini, W., & Nurhidajah. (2017). Kadar protein, daya kembang, dan organoleptik cookies dengan substitusi tepung mocaf dan tepung pisang kepok. Jurnal Pangan Dan Gizi, 7(2), 72–81.
Prabawati, S., Suyanti, S., & Setyabudi, D. A. (2008). Teknologi Pascapanen dan Pengolahan Buah Pisang. Balai Besar Penelitian Dan Pengembangan Pascapanen Pertanian. Dalam Seminar Badan Litbang Pertanian. Departemen Pertanian, Bogor.
Pratama, M. A., & Nendra, H. (2017). Sifat fisik, kimia dan organoleptik cookies dengan penambahan tepung pisang kepok putih. Seminar Nasional Dan Gelar Produk, 584–591.
Richana, N. (2012). Ubi kayu dan ubi jalar. Nuansa. Bandung, 124.
Rosalina, Y., Susanti, L., Silsia, D., & Setiawan, R. (2018). Karakteristik tepung pisang dari bahan baku pisang lokal Bengkulu. Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 7(3), 153–160. https://doi.org/10.21776/ub.industria.2018.007.03.3
Sarwono, B. (2005). Ubi jalar: Cara Budidaya yang Tepat, Efisien, dan Ekonomis. In Penebar Swadaya. J (Seri Agribisnis). Penebar Swadaya.
Selvakumaran, L., Shukri, R., Ramli, N. S., Pak Dek, M. S., & Wan Ibadullah, W. Z. (2019). Orange sweet potato (Ipomoea batatas) puree improved physicochemical properties and sensory acceptance of brownies. Journal of the Saudi Society of Agricultural Sciences, 18(3). https://doi.org/10.1016/j.jssas.2017.09.006
Soewitomo, S. (2009). 1000 Resep Masakan & Kue Sisca Soewitomo yang Paling Dicari. PT. Gramedia Pustaka Utama.
Suda, I., Oki, T., Masuda, M., Kobayashi, M., Nishiba, Y., & Furuta, S. (2003). Physiological functionality of purple-fleshed sweet potatoes containing anthocyanins and their utilization in foods. Japan Agricultural Research Quarterly: JARQ, 37(3), 167–173. https://doi.org/10.6090/JARQ.37.167
Sukardi, S., P., M. H., & Hidayat, N. (2001). Optimasi Penurunan Kandungan Oligosakarida pada Pembuatan Tepung Ubijalar dengan Cara Fermentasi. Jurnal Teknologi Pertanian, 2(1). https://jtp.ub.ac.id/index.php/jtp/article/view/108
Sutirta-Yasa, I. W. P., Jawi, I. M., Ngurah, I. B., & Subawa, A. A. N. (2011). Umbi ubi jalar ungu Bali (Ipomoea batatas) di transaminase serum, malondialdehide hepar dan alkohol kronis. INDONESIAN JOURNAL OF CLINICAL PATHOLOGY AND MEDICAL LABORATORY, 17(3), 151–154. https://doi.org/10.24293/IJCPML.V17I3.1170
Utami, I. S. (1992). Pengolahan Roti Pusat Antar Universitas Pangan dan Gizi. Universitas Gajah Mada, Yogyakarta.
Utomo, B., Marsiti, C. I. R., & Damiati. (2018). Uji kualitas tepung pisang mas (Musa Acuminata). Jurnal Bosaparis: Pendidikan Kesejahteraan Keluarga, 9(3), 189–199. https://doi.org/https://doi.org/10.23887/jjpkk.v9i3.22146
Wanti, T., Herawati, N., & Fitriani, S. (2019). Pemanfaatan pure ubi jalar kuning dan ampas kelapa kering dalam pembuatan kukis. Sagu, 18(2).
Yananta, A. P. (2003). Perbaikan Proses Produksi Tepung Umbi Minor. IPB University Scientific Repository.
Yasinta, U. N. A., Dwiloka, B., & Nurwantoro. (2017). Pengaruh substitusi tepung terigu dengan tepung pisang terhadap sifat fisikokimia dan organoleptik cookies. Jurnal Aplikasi Teknologi Pangan, 6(3), 119–123. https://doi.org/10.17728/jatp.200.
