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PENGARUH FORMULASI ROTI TAWAR BERBASIS MOCAF DAN UBI JALAR UNGU (Ipomoea batatas. L) TERHADAP NILAI PROKSIMAT DAN AKTIVITAS ANTIOKSIDAN

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 2 (2018)

DOI
10.33772/jstp.v3i2.4419
ISSN
2527-6271
Published
2018-08-04
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The purposes of this study wefre to determine the formulation effect of pan bread based mocaf and purple sweet potato flouron organoleptic assessment, nutritional value, antioxidant activity, and glucose content. This study used a CompletelyRandomized Design (RAL) consisting of four treatments namely 100 g flour: purple sweet potato flour 0 g: mocaf flour 0 g(U0), wheat flour 65 g: purple sweet potato flour 30 g: mocaf flour 5 g (U1), wheat flour 65 g: purple sweet potato flour 25 g:mocaf flour 10 g (U2), wheat flour 65 g: purple sweet potato flour 25 g: mocaf flour 10 g (U3). The results showed that thetreatment of U1 was most preferred by panelists with a score of 3.87 (like), aroma 3.47 (rather like), texture 3.67 (like) andflavor 3.33 (rather like). The moisture, ash, fat, protein, carbohydrate, fiber, glucose and IC50 contents of the selectedsamples were 25.5%, 0.65%, 1.56%, 14.35%, 46.80%, 3, 88%, 4.62% and 48.41 μg/mL, respectively. So it can beconcluded that the addition of purple sweet potato starch on mocaf increased the proximate value of pan bread. Keywords: Pan Bread, Purple Sweet Potato Flour, Mocaf, Nutritional Value, Antioxidant. ABSTRAK Tujuan dari penelitian ini untuk menentukan pengaruh formulasi roti tawar berbasis mocaf dan tepung ubi jalar unguterhadap penilaian organoleptik, nilai gizi, aktifitas antioksidan, serta kadar glukosa produk roti tawar. Penelitian inimenggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan perlakuan yaitu tepung terigu 100 g:tepung ubi jalar ungu 0 g: tepung mocaf 0 g (U0), tepung terigu 65 g: tepung ubi jalar ungu 30 g: tepung mocaf 5 g (U1),tepung terigu 65 g: tepung ubi jalar ungu 25 g: tepung mocaf 10 g (U2), tepung terigu 65 g: tepung ubi jalar ungu 25 g:tepung mocaf 10 g (U3). Hasil penelitian menunjukkan bahwa perlakuan U1 paling disukai panelis dengan skor penilaiankesukaan terhadap warna sebesar 3,87 (suka), aroma 3,47 (agak suka), tekstur 3,67 (suka), dan rasa 3,33 (agak suka).Kadar air, abu, lemak, protein, karbohidrat, serat, glukosa dan nilai IC50 sampel terpilih berturut-turut yaitu 25,5%, 0,65%,1,56%, 14,35%, 46,80%, 3,88%, 4,62% dan 48,41 μg/mL. Sehingga dapat disimpulkan bahwa penambahan tepung ubi jalarungu dengan mocaf meningkatkan nilai proksimat roti tawar. Kata kunci: Roti Tawar, tepung ubi jalar ungu, mocaf, nilai gizi, antioksidan.

Collaboration network of the authors

40 authors · 127 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Nur AsyikUniversitas Halu Oleo18
RH Fitri FaradillaAffiliation unknown13
Muhammad Syukri SadimantaraUniversitas Halu Oleo12
Hermanto HermantoUniversitas Halu Oleo12
LA KARIMUNAUniversitas Halu Oleo11
SRI WAHYUNIAffiliation unknown9
SRI REJEKIUniversitas Halu Oleo8
Tamrin TamrinUniversitas Halu Oleo7
Djukrana WahabAffiliation unknown6
Asnani AsnaniAffiliation unknown3
Mariani. LAffiliation unknown3
La RiandaAffiliation unknown2
Andi WidyantiAffiliation unknown2
Agung Putu Agus SaputraAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Kadir KadirAffiliation unknown2
ADAM MALIKUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Sakir SakirAffiliation unknown1
Sawalludin SawalludinAffiliation unknown1
SARAWA -Affiliation unknown1
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Stefiana Yunisa LakawaAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Muhammad DilaAffiliation unknown1
Andi HaerulAffiliation unknown1
Wa Ode MeliAffiliation unknown1
Siti NgaropaAffiliation unknown1
Satria SatriaAffiliation unknown1
Muhamad HasjalAffiliation unknown1
Sardin SardinAffiliation unknown1
Febriani SafitriAffiliation unknown1
Rana AulianaAffiliation unknown1
Samsia SamsiaAffiliation unknown1
Nurlin NurlinAffiliation unknown1
Selvi YunitaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH FORMULASI ROTI TAWAR BERBASIS MOCAF DAN UBI JALAR UNGU (Ipomoea batatas. L) TERHADAP NILAI PROKSIMAT DAN AKTIVITAS ANTIOKSIDAN</dc:title>
	<dc:creator>Irmawati, Irmawati</dc:creator>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:creator>Baco, Abdu Rahman</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The purposes of this study wefre to determine the formulation effect of pan bread based mocaf and purple sweet potato flouron organoleptic assessment, nutritional value, antioxidant activity, and glucose content. This study used a CompletelyRandomized Design (RAL) consisting of four treatments namely 100 g flour: purple sweet potato flour 0 g: mocaf flour 0 g(U0), wheat flour 65 g: purple sweet potato flour 30 g: mocaf flour 5 g (U1), wheat flour 65 g: purple sweet potato flour 25 g:mocaf flour 10 g (U2), wheat flour 65 g: purple sweet potato flour 25 g: mocaf flour 10 g (U3). The results showed that thetreatment of U1 was most preferred by panelists with a score of 3.87 (like), aroma 3.47 (rather like), texture 3.67 (like) andflavor 3.33 (rather like). The moisture, ash, fat, protein, carbohydrate, fiber, glucose and IC50 contents of the selectedsamples were 25.5%, 0.65%, 1.56%, 14.35%, 46.80%, 3, 88%, 4.62% and 48.41 μg/mL, respectively. So it can beconcluded that the addition of purple sweet potato starch on mocaf increased the proximate value of pan bread. Keywords: Pan Bread, Purple Sweet Potato Flour, Mocaf, Nutritional Value, Antioxidant. ABSTRAK Tujuan dari penelitian ini untuk menentukan pengaruh formulasi roti tawar berbasis mocaf dan tepung ubi jalar unguterhadap penilaian organoleptik, nilai gizi, aktifitas antioksidan, serta kadar glukosa produk roti tawar. Penelitian inimenggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan perlakuan yaitu tepung terigu 100 g:tepung ubi jalar ungu 0 g: tepung mocaf 0 g (U0), tepung terigu 65 g: tepung ubi jalar ungu 30 g: tepung mocaf 5 g (U1),tepung terigu 65 g: tepung ubi jalar ungu 25 g: tepung mocaf 10 g (U2), tepung terigu 65 g: tepung ubi jalar ungu 25 g:tepung mocaf 10 g (U3). Hasil penelitian menunjukkan bahwa perlakuan U1 paling disukai panelis dengan skor penilaiankesukaan terhadap warna sebesar 3,87 (suka), aroma 3,47 (agak suka), tekstur 3,67 (suka), dan rasa 3,33 (agak suka).Kadar air, abu, lemak, protein, karbohidrat, serat, glukosa dan nilai IC50 sampel terpilih berturut-turut yaitu 25,5%, 0,65%,1,56%, 14,35%, 46,80%, 3,88%, 4,62% dan 48,41 μg/mL. Sehingga dapat disimpulkan bahwa penambahan tepung ubi jalarungu dengan mocaf meningkatkan nilai proksimat roti tawar. Kata kunci: Roti Tawar, tepung ubi jalar ungu, mocaf, nilai gizi, antioksidan. </dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2018-08-04</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/4419</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i2.4419</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 2 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/4419/3415</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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