Perubahan Komponen Kimia Fungsional Umbi, Tepung, dan Beras Analog Ubi Jalar Ungu

Abstract

Ubi jalar ungu dapat dikembangkan menjadi produk pangan fungsional seperti beras analog. Penilitian ini bertujuan untuk mengevaluasi komponen kimia fungsional dan aktivitas antioksidan selama pengolahan umbi menjadi tepung dan beras analog ubi jalar ungu. Hasil penelitian pada umbi diperoleh: kadar air 78,00% basis basah (bb), kadar abu 9,70% basis kering (bk), kadar lemak 5,47% (bk), kadar protein 26,93% (bk), kadar karbohidrat 58,41% (bk), kadar antosianin 31,79 mg/100 g (bk), kadar β-karoten 1,77 mg/100 g (bk), dan aktivitas antioksidan 65,70%. Hasil penelitian pada tepung ubi diperoleh: kadar air 6,71% (bb), kadar abu 2,40% (bk), kadar lemak 1,06% (bk), kadar protein 3,80% (bk), kadar karbohidrat 92,75% (bk), kadar antosianin 3,47 mg/100 g (bk), kadar β-karoten 0,15 mg/100 g (bk), dan aktivitas antioksidan 45,59%. Hasil penelitian pada beras analog ubi diperoleh: kadar air 8,43% (bb), kadar abu 1,78% (bk), kadar lemak 1,62% (bk), kadar protein 4,13% (bk), kadar karbohidrat 92,50% (bk), kadar antosianin 0,71 mg/100 g (bk), kadar β-karoten 0,11 mg/100 g (bk), dan aktivitas antioksidan 8,38%. Analisis statistik menunjukkan bahwa proses pengolahan umbi menjadi tepung serta tepung menjadi beras analog menyebabkan perbedaan yang nyata pada parameter yang diamati.

Purple sweet potato can be developed into functional food products like analog rice. This study aims to evaluate the functional chemical components and antioxidant activity during the processing of purple sweet potato into flour and purple sweet potato analog rice. The results of research on sweet potato obtained: water content 78,00% wet basis (wb), ash content 9,70% dry basis (db), fat content 5,47% (db), protein content 26,93% (db), carbohydrate content 58,41% (db), anthocyanin content 31,79 mg/100 g (db), β-carotene content 17,73 mg/100 g (db), and antioxidant activity 65,70%. The results of research on sweet potato flour obtained: water content 6,71% (wb), ash content 2,40% (db), fat content 1,06% (db), protein content 3,80% (db), carbohydrate content 92,75% (db), anthocyanin content 3,47 mg/100 g (db), β-carotene levels 1,51 mg/100 g (db), and antioxidant activity 45,59%. The results of the research on sweet potato analog rice obtained: water content 8,43% (wb), ash content 1,78% (db), fat content 1,62% (db), protein content 4,13% (db), carbohydrate content 92,50% (db), anthocyanin content 0,71 mg/100 g (db), β-carotene content 1,05 mg/100 g (db), and antioxidant activity 8,38%. Statistic analysis shows that the processing of purple sweet potato into flour and flour into analog rice causes a significant difference in the observed parameters.