| dc.contributor.advisor | Suryati, Tuti | |
| dc.contributor.advisor | Apriantini, Astari | |
| dc.contributor.author | Diba, Ismi Farrah | |
| dc.date.accessioned | 2022-07-12T06:15:29Z | |
| dc.date.available | 2022-07-12T06:15:29Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/112419 | |
| dc.description.abstract | Dim sum daging ayam dengan bahan pengisi tepung ubi jalar ungu berpotensi sebagai pangan fungsional dengan inovasi terbaru. Tepung ubi jalar ungu memiliki kandungan antosianin yang berfungsi sebagai antioksidan dan penangkap radikal bebas sehingga dapat mencegah kanker, penyakit degenerarif dan penuaan. Penelitian ini bertujuan untuk menguji sifat fisikokimia, organoleptik serta aktivitas antioksidan dim sum daging ayam dengan bahan pengisi tepung ubi jalar ungu. Tepung ubi jalar ungu yang ditambahkan pada adonan dim sum merupakan pengganti penggunaan tepung sagu dengan persentase substitusi 0%, 50%, dan 100%. Hasil penelitian menunjukkan bahwa penelitian berpengaruh nyata (p<0,05) terhadap peningkatan nilai kapasitas antioksidan, aktivitas penghambatan DPPH dan karakteristik organoleptik uji mutu hedonik pada atribut warna. Secara keseluruhan dim sum daging ayam dengan bahan pengisi tepung ubi jalar ungu sebesar 100% menunjukkan hasil terbaik untuk pengujian sifat fisikokimia, organoleptik dan aktivitas antioksidan. | id |
| dc.description.abstract | Chicken dim sum with the addition of purple sweet potato flour has potential as a functional food with the newest innovation. Purple sweet potato flour contains anthocyanins that function as antioxidants and free radical scavengers, so it can prevent cancer, degenerative diseases, and aging. The purpose of this research to determine the physicochemical, sensory properties and antioxidant activity of chicken dim sum with the addition of purple sweet potato. The purple sweet potato flour added to the dim sum dough is a substitute for the use of sago flour with a substitution percentage of 0%, 50% and 100%. The results showed that the research had a significant effect (p<0.05) on the value of antioxidant capacity, DPPH inhibitory activity and organoleptic characteristics of hedonic quality tests on color attributes. Overall chicken dim sum with purple sweet potato flour as a filler of 100% showed the best results for testing physicochemical properties, sensory properties and antioxidant activity | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Sifat Fisikokimia, Organoleptik dan Aktivitas Antioksidan Dim Sum Daging Ayam dengan Bahan Pengisi Tepung Ubi Jalar Ungu | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | antioxidant activity | id |
| dc.subject.keyword | meat chicken dim sum | id |
| dc.subject.keyword | purple sweet potato four | id |
| dc.subject.keyword | physicochemical properties | id |
| dc.subject.keyword | sensory properties | id |
