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http://repository.ipb.ac.id/handle/123456789/152205
Title: | Karakteristik Fisikokimia Selai Lembaran Ubi Jalar (Ipomea batatas L.) Dengan Penambahan Spirulina Platensis |
Other Titles: | Physical and Chemical Characteristic of Sweet Potato (Ipomea batatas L.) Jam Slices With Addition of Spirulina platensis |
Authors: | Setyaningsih, Iriani Ramadhan, Wahyu Al-Khaira, Alma |
Issue Date: | 29-May-2024 |
Publisher: | IPB University |
Abstract: | Komponen kimiawi pada Spirulina platensis dapat meningkatkan nutrisi produk selai lembaran dengan bahan baku ubi jalar dan penambahan S. platensis. Spirulina merupakan mikroalga yang mengandung nutrisi lengkap diantaranya protein, lemak, karbohidrat , asam nikotinat, riboflavin, thianin, mineral, fikosianin, dan karotenoid. Penelitian ini bertujuan mengevaluasi penerimaan sensori, fisikokimia, serta kandungan antioksidan pada selai lembaran berbahan baku ubi jalar dengan penambahan S. platensis pada konsentrasi berbeda. Konsentrasi S. platensis yang digunakan dalam penelitian ini adalah 1%; 1,5%; dan 3%. Penambahan S. platensis berpengaruh terhadap kesukaan panelis. Senyawa yang terdeteksi pada selai lembaran ubi jalar dengan penambahan S. platensis yaitu alkaloid, saponin, steroid, dan fenol. The chemical components in S. platensis can enhance the nutritional value of sweet potato jam slices with the addition of S. platensis. Spirulina is a microalgae that contains complete nutrients including protein, fat, carbohydrates, nicotinic acid, riboflavin, thiamine, minerals, phycocyanin, and carotenoids. This study aims to evaluate sensory acceptance, physicochemical properties, and antioxidant content in sweet potato jam slices with the addition of S. platensis at different concentrations. The concentrations of S. platensis used in this study were 1%, 1.5%, and 3%. The addition of S. platensis has an effect on panelists' preference. Compounds detected in sweet potato jam slices with the addition of S. platensis were alkaloids, saponins, steroids, and phenols. |
URI: | http://repository.ipb.ac.id/handle/123456789/152205 |
Appears in Collections: | UT - Aquatic Product Technology |
Files in This Item:
File | Description | Size | Format | |
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Cover.pdf Restricted Access | Cover | 353.84 kB | Adobe PDF | View/Open |
C34190085_Alma_Al-Khaira.pdf | Fullteks | 1.29 MB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 375.64 kB | Adobe PDF | View/Open |
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