Analysis of Betacarotene, Total Sugar, and Organoleptic Jam of Purple Sweet Potato (Ipomoea Batatas L. Poir) Variation with Cassava Sugar (Manihot Esculenta): Analisis Betakaroten, Gula Total, dan Organoleptik Selai Variasi Ubi Ungu (Ipomoea Batatas L. Poir) dengan Gula Singkong (Manihot Esculenta)

Abstrak

Inggris

Background: Purple sweet potato productivity in Indonesia is notably high, particularly in Bondowoso at 213.84 quintals/ha. This variant of sweet potato is rich in beta-carotene, with a content of 4237 µg/100 g, known for its ability to protect cells from free radicals and reduce the risk of diabetes mellitus. Notably, Indonesia ranks third globally in the prevalence of prediabetes, affecting 27.7 million people. In 2022, in Tapen District, Bondowoso, the prevalence of prediabetes, based on Tapen Health Center data, was recorded at 12.36%. Objectives: Analyzing betacarotene, total sugar, and organoleptic propeties of purple sweet potato jam as a prediabetes distraction food. Methods: A quasi-experimental design with a post-test-only control group was employed. The research involved producing purple sweet potato jam with varying ratios of cassava sugar and purple sweet potato (X0: 0% cassava sugar; 100% purple sweet potato; X1: 15% cassava sugar; 85% purple sweet potato; X2: 30% cassava sugar; 70% purple sweet potato; X3: 45% cassava sugar; 55% purple sweet potato). Analysis included determining betacarotene content using the UV-Visible Spectrophotometry method, total sugar using the Luff Schoorl method, and organoleptic evaluation through the hedonic test method. Data were subjected to statistical analysis using the One-Way ANOVA test for betacarotene and total sugar levels, followed by Duncan's post-hoc test. Organoleptic test data were analyzed using the Kruskall Wallis test and Dunn's post-hoc test. Results: The average betacarotene content in treatments X0, X1, X2, and X3 were 4230.3 µg/100 g; 3464 µg/100 g; 2955.6 µg/100 g; and 2257.3 µg/100 g, respectively. Total sugar content averages for treatments X0, X1, X2, and X3 were 2.2%; 13.7%; 27.5%; and 39.2%, respectively. The panelists' preference indicated that sample X3 (45% cassava sugar and 55% purple sweet potato) was the most favored jam. Conclusions: Significant differences were observed in beta-carotene, total sugar, and organoleptic levels of purple sweet potato jam, suggesting that the variation in purple sweet potato and cassava sugar ratios influenced the beta-carotene and total sugar levels in the jam.

Bahasa Indonesia

ABSTRAK Latar Belakang: Produktivitas ubi ungu di Indonesia cukup tinggi, salah satunya di Bondowoso yang mencapai 213,84 kuintal/ha. Ubi ungu merupakan salah satu jenis ubi jalar di Indonesia dan mengandung betakaroten sebesar 4237 µg/100 yang mampu menjaga sel dari radikal bebas dan menurunkan risiko diabetes mellitus bagi penderita prediabetes. Prevalensi prediabetes di Indonesia termasuk kategori tertinggi ketiga di dunia sebesar 27,7 juta jiwa. Prevalensi prediabetes pada tahun 2022 di Kecamatan Tapen, Bondowoso berdasarkan data Puskesmas Tapen ditemukan sebesar 12,36%. Tujuan: Menganalisis betakaroten, gula total, dan organoleptik selai variasi ubi ungu dengan gula singkong. Metode: Quasi experimental dengan post-test only control group design untuk mengetahui kadar betakaroten, gula total, dan organoleptik selai setelah perlakuan. Selai ubi ungu dibuat dengan mengukus ubi ungu pada suhu 95ËšC selama 30 menit, lalu diblender, perbandingan air dan ubi ungu sebesar 2:1, pektin 1%, dan gula singkong lalu dipanaskan pada suhu 90ËšC berturut-turut selama 3 menit dan 17 menit. Variasi perbandingan gula singkong dan ubi ungu antara lain 0%:100%; 15%:85%; 30%:70%; 45%:55%. Kadar betakaroten dianalisis dengan metode Spektrofotometri UV-Vis, gula total dengan metode Luff Schoorl, organoleptik dengan metode uji hedonik. Analisis data kadar betakaroten dan gula total mengggunakan uji One Way Anova dan uji lanjut Duncan, sedangkan analisis data uji organoleptik menggunakan uji Kruskall Wallis dan uji lanjut Dunn. Hasil: Hasil rata-rata kadar betakaroten pada perlakuan X0, X1, X2, dan X3 berturut-turut adalah 4230,3 µg/100 gram.; 3464 µg/100 gram.; 2955,6 µg/100 gram.; dan 2257,3 µg/100 gram. Selain itu, rata-rata kadar gula total pada perlakuan X0, X1, X2, dan X3 berturut-turut adalah 2,2%; 13,7%; 27,5%; dan 39,2%. Selai yang paling disukai panelis adalah sampel X3 atau selai dengan variasi 45% gula singkong dan 55% ubi ungu. Kesimpulan: Terdapat perbedaan yang signifikan pada kadar betakaroten, gula total, dan organoleptik selai variasi ubi ungu dengan gula singkong. Selai variasi ubi ungu dengan gula singkong dapat diterima panelis dari aspek warna, aroma, rasa, tekstur, dan keseluruhan.

Kata kunci

• betakaroten
• gula total
• prediabetes
• selai
• ubi ungu
• Betacarotene
• Sugar
• Jam
• Organoleptic