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PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU (Lpomea batatas poiret) TERHADAP KADAR ANTIOKSIDAN, KADAR SERAT DAN KUALITAS ORGANOLEPTIK KUE DONAT

Jurnal Sains dan Teknologi Pangan · Vol. 4 No. 1 (2019)

DOI
10.33772/jstp.v4i1.5636
ISSN
2527-6271
Published
2019-02-24
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This study aimed to study the effect of substitution of purple sweet potato flour on antioxidant level, fiber content, and organoleptic properties of donuts. This study used a completely randomized design (CRD) with 5 treatments, namely D0 (100%: 0%), D1 (80%: 20%), D2 (60%: 40%), D3 (40%: 60%), D4 (20%: 80%). Data analysis in this study was obtained from the results of organoleptic assessment. Data were analyzed using analysis of variance (ANOVA) and if it significantly affected the observation variables, then continued with the DMRT (Duncan Multiple Range Test) test at 95% confidence level. The results of substitution of purple sweet potato flour showed a very significant effect (p0.05) on organoleptic color, aroma, taste, texture. Analysis of antioxidants in treatment D0 (238.53 µg/mL), D1 (168.34 µg/mL), D2 (124.28 µg/mL), D3 (98.82 µg/mL) and D4 (47.22 µg/mL) The results of analysis of crude fiber in treatment D0 (0.46%), D1 (1.16%), D2 (1.52), D3 (1.98%) and D4 (2.25%). So it can be concluded that addition of sweet potato flour increased the antioxidant content and crude fiber of donuts. Keywords: purple sweet potato, purple sweet potato flour, donuts, antioxidants, crude fiber ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung ubi jalar ungu terhadap kapasitas antioksidan, kadar serat dan kualitas organoleptik kue donat. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan, yaitu perbandingan tepung terigu dan ubi jalar D0 (100%: 0%), D1 (80%: 20%), D2 (60%: 40%), D3 (40%: 60%), D4 (20%: 80%). Analisis data dalam penelitian ini diperoleh dari hasil penilaian organoleptik. Data dianalisis dengan menggunakan analisis ragam (Analysis of Varian) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji (Duncan Multiple Range Test) DMRT pada taraf kepercayaan 95%. Hasil substitusi tepung ubi jalar ungu menunjukkan pengaruh yang sangat nyata (p0,05) pada uji organoleptik warna, aroma, rasa, tekstur. Kapasitas antioksidan yang dinyatakan dengan IC50 pada setiap sampel adalah D0 (238.53µg/mL), D1 (168.34 µg/mL), D2 (124.28 µg/mL), D3(98.82 µg/mL) dan D4(47.22 µg/mL). Hasil analisis serat kasar pada perlakuan D0 (0.46%), D1 (1.16%), D2 (1.52), D3 (1.98%) dan D4 (2.25%).Jadi dapat disimpulkan bahwa semakin tinggi tingkat penambahan tepung ubi jalar ungu akan meningkatkan kandungan antioksidan dan serat kasar kue donat. Kata kunci: Ubi jalar ungu, tepung ubi jalar ungu, kue donat, antioksidan, serat kasar

Collaboration network of the authors

40 authors · 118 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 Oleo15
RH Fitri FaradillaAffiliation unknown13
Muhammad Syukri SadimantaraUniversitas Halu Oleo11
Hermanto HermantoUniversitas Halu Oleo9
LA KARIMUNAUniversitas Halu Oleo9
SRI WAHYUNIAffiliation unknown9
Abdu Rahman BacoAffiliation unknown8
SRI REJEKIUniversitas Halu Oleo7
Djukrana WahabAffiliation unknown4
Tamrin TamrinUniversitas Halu Oleo4
Asnani AsnaniAffiliation unknown3
Mariani. LAffiliation unknown3
Andi WidyantiAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
ADAM MALIKUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Stefiana Yunisa LakawaAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Irmawati IrmawatiAffiliation unknown1
Muhammad DilaAffiliation unknown1
Andi HaerulAffiliation unknown1
Febriani SafitriAffiliation unknown1
Rana AulianaAffiliation unknown1
Samsia SamsiaAffiliation unknown1
Nurlin NurlinAffiliation unknown1
Selvi YunitaAffiliation unknown1
Lilis Ratna SariAffiliation unknown1
Elfira HamidsuAffiliation unknown1
Mohamad HaiderAffiliation unknown1
Novani Dwiyanti RustanAffiliation unknown1
Resky KusumawatiAffiliation unknown1
Emilia SalinAffiliation unknown1
Hajiana HajianaAffiliation unknown1
Aisyah Ainun Mataomehe TaridalaAffiliation unknown1
RAHAYU RAHAYUUniversitas Halu Oleo1

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 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH SUBSTITUSI TEPUNG UBI JALAR UNGU (Lpomea batatas poiret) TERHADAP KADAR ANTIOKSIDAN, KADAR SERAT DAN KUALITAS ORGANOLEPTIK KUE DONAT</dc:title>
	<dc:creator>Holuke, Solodius</dc:creator>
	<dc:creator>ansharullah, ansharullah</dc:creator>
	<dc:creator>Faradilla, R.H. Fitri</dc:creator>
	<dc:description xml:lang="en-US">                                                                    ABSTRACT   This study aimed to study the effect of substitution of purple sweet potato flour on antioxidant level, fiber content, and organoleptic properties of donuts. This study used a completely randomized design (CRD) with 5 treatments, namely D0 (100%: 0%), D1 (80%: 20%), D2 (60%: 40%), D3 (40%: 60%), D4 (20%: 80%). Data analysis in this study was obtained from the results of organoleptic assessment. Data were analyzed using analysis of variance (ANOVA) and if it significantly affected the observation variables, then continued with the DMRT (Duncan Multiple Range Test) test at 95% confidence level. The results of substitution of purple sweet potato flour showed a very significant effect (p0.05) on organoleptic color, aroma, taste, texture. Analysis of antioxidants in treatment D0 (238.53 µg/mL), D1 (168.34 µg/mL), D2 (124.28 µg/mL), D3 (98.82 µg/mL) and D4 (47.22 µg/mL) The results of analysis of crude fiber in treatment D0 (0.46%), D1 (1.16%), D2 (1.52), D3 (1.98%) and D4 (2.25%). So it can be concluded that addition of sweet potato flour increased the antioxidant content and crude fiber of donuts.                                                                             Keywords: purple sweet potato, purple sweet potato flour, donuts, antioxidants, crude fiber                                                                                                                                      ABSTRAK                                                                                      Penelitian ini bertujuan untuk mempelajari pengaruh substitusi tepung ubi jalar ungu terhadap kapasitas antioksidan, kadar serat dan kualitas organoleptik kue donat. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan, yaitu perbandingan tepung terigu dan ubi jalar D0 (100%: 0%), D1 (80%: 20%), D2 (60%: 40%), D3 (40%: 60%), D4 (20%: 80%). Analisis data dalam penelitian ini diperoleh dari hasil penilaian organoleptik. Data dianalisis dengan menggunakan analisis ragam (Analysis of Varian) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji (Duncan Multiple Range Test) DMRT pada taraf kepercayaan 95%. Hasil substitusi tepung ubi jalar ungu menunjukkan pengaruh yang sangat nyata (p0,05) pada uji organoleptik warna, aroma, rasa, tekstur. Kapasitas antioksidan yang dinyatakan dengan IC50 pada setiap sampel adalah D0 (238.53µg/mL), D1 (168.34 µg/mL), D2 (124.28 µg/mL), D3(98.82 µg/mL) dan D4(47.22 µg/mL). Hasil analisis serat kasar pada  perlakuan D0 (0.46%), D1 (1.16%), D2 (1.52), D3 (1.98%) dan D4 (2.25%).Jadi dapat disimpulkan bahwa semakin tinggi tingkat penambahan tepung ubi jalar ungu akan meningkatkan kandungan antioksidan dan serat kasar kue donat.               Kata kunci: Ubi jalar ungu, tepung ubi jalar ungu, kue donat, antioksidan, serat kasar</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>2019-02-24</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/5636</dc:identifier>
	<dc:identifier>10.33772/jstp.v4i1.5636</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 4, No 1 (2019): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v4i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/5636/4138</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Sains dan Teknologi Pangan</dc:rights>
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