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PENGARUH PENAMBAHAN KARAGENAN TERHADAP KUALITAS ORGANOLEPTIK, SIFAT KIMIA DAN AKTIVITAS ANTIOKSIDAN SELAI LEMBARAN BERBAHAN BAKU UBI JALAR UNGU (Ipomoea batatas L.).

Jurnal Sains dan Teknologi Pangan · Vol. 5 No. 4 (2020)

DOI
10.33772/jstp.v5i4.14513
ISSN
2527-6271
Published
2020-10-08
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

AbstractThis study aimed to determine the effect of the addition of carrageenan on organoleptic, chemical properties and antioxidant activity of purple sweet potato sheet jam. This study used a completely randomized design (CRD) which consisted of 5 types of carrageenan addition treatments, namely K0 (0%), K1 (0.25%), K2 (0.50%), K3 (0.75%) and K4 (1%). The results showed that the addition of carrageenan to purple sweet potato sheet jam had no significant effect on the organoleptic characteristics of aroma and taste but had very significant effect on color and texture. The K3 treatment was the selected treatment with the organoleptic values of color, aroma, taste, texture and overall assessment of 4.28 (like), 3.00 (rather like), 4.41 (like), 4.34 (like) and 5.41 (very like). The K3 sample had moisture, ash, crude fiber content values of 15.64%, 0.96%, and 14.93%, respectively. The IC50 values of K0 and K3 samples were 109.85 ppm and 67.56 ppm. K3 samples had higher antioxidant activity than controls.Keywords: Carragenan, purple sweet potato, sheet jam.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan karagenan terhadap organoleptik, sifat kimia dan aktivitas antioksidan selai lembaran ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 jenis perlakuan penambahan karagenan yaitu, K0 (0%), K1 (0.25%), K2 (0.50%), K3 (0.75%) dan K4 (1%). Hasil penelitian menunjukkan bahwa penambahan karagenan pada selai lembaran ubi jalar ungu berpengaruh tidak nyata terhadap karakteristik organoleptik aroma dan rasa namun berpengaruh sangat nyata terhadap warna, tekstur. Perlakuan K3 merupakan perlakuan terpilih dengan nilai organoleptic warna, aroma, rasa, tekstur dan penilain keseluruhan berturut-turut yaitu 4.28 (suka), 3.00 (agak suka), 4.41 (suka), 4.34 (suka) dan 5.41 (sangat suka). Sampel K3 memiliki nilai kadar air, abu, serat kasar berturut-turut sebesar 15.64%, 0.96%, dan 14.93%. Nilai IC50 pada perlakuan K0 dan K3 yaitu 109.85 ppm dan 67.56 ppm. Sampel K3 memiliki aktivotas antioksidan lebih tinggi dibandingkan kontrol.Kata kunci: Karagenan, Selai Lembaran, Ubi jalar ungu

Collaboration network of the authors

40 authors · 119 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
Tamrin TamrinUniversitas Halu Oleo17
RH Fitri FaradillaAffiliation unknown15
Muhammad Syukri SadimantaraUniversitas Halu Oleo13
LA KARIMUNAUniversitas Halu Oleo12
Hermanto HermantoUniversitas Halu Oleo11
Abdu Rahman BacoAffiliation unknown11
SRI WAHYUNIAffiliation unknown10
SRI REJEKIUniversitas Halu Oleo8
Asnani AsnaniAffiliation unknown6
Djukrana WahabAffiliation unknown5
Haslianti HasliantiAffiliation unknown3
Mariani. LAffiliation unknown3
Andi WidyantiAffiliation unknown2
Agung Putu Agus SaputraAffiliation unknown2
Muh Syukri SadimantaraAffiliation unknown2
Tamrin -Affiliation unknown1
ADAM MALIKUniversitas Halu Oleo1
SAS MITAUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Azhar AnsiUniversitas Halu Oleo1
Ansharullah AnsarullahAffiliation unknown1
Halida RusdinAffiliation unknown1
Arifi JaldinAffiliation unknown1
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Feti FeraAffiliation unknown1
Ahmad SyafarAffiliation unknown1
Astri RahayuAffiliation unknown1
Andi Besse PatadjaiAffiliation unknown1
Syahrul SyahrulAffiliation unknown1
Muhammad Ihsan DikiAffiliation unknown1
Lifendro LifendroAffiliation unknown1
Stefiana Yunisa LakawaAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Irmawati IrmawatiAffiliation unknown1
Muhammad DilaAffiliation unknown1
Elvi Juli FirdaniAffiliation 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 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH PENAMBAHAN KARAGENAN TERHADAP KUALITAS ORGANOLEPTIK, SIFAT KIMIA DAN AKTIVITAS ANTIOKSIDAN SELAI LEMBARAN BERBAHAN BAKU UBI JALAR UNGU (Ipomoea batatas L.).</dc:title>
	<dc:creator>Harsyam, Diah Islamyati</dc:creator>
	<dc:creator>ansharullah, ansharullah</dc:creator>
	<dc:creator>Asyik, Nur</dc:creator>
	<dc:description xml:lang="en-US">AbstractThis study aimed to determine the effect of the addition of carrageenan on organoleptic, chemical properties and antioxidant activity of purple sweet potato sheet jam. This study used a completely randomized design (CRD) which consisted of 5 types of carrageenan addition treatments, namely K0 (0%), K1 (0.25%), K2 (0.50%), K3 (0.75%) and K4 (1%). The results showed that the addition of carrageenan to purple sweet potato sheet jam had no significant effect on the organoleptic characteristics of aroma and taste but had very significant effect on color and texture. The K3 treatment was the selected treatment with the organoleptic values of color, aroma, taste, texture and overall assessment of 4.28 (like), 3.00 (rather like), 4.41 (like), 4.34 (like) and 5.41 (very like). The K3 sample had moisture, ash, crude fiber content values of 15.64%, 0.96%, and 14.93%, respectively. The IC50 values of K0 and K3 samples were 109.85 ppm and 67.56 ppm. K3 samples had higher antioxidant activity than controls.Keywords: Carragenan, purple sweet potato, sheet jam.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan karagenan terhadap organoleptik, sifat kimia dan aktivitas antioksidan selai lembaran ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 jenis perlakuan penambahan karagenan yaitu, K0 (0%), K1 (0.25%), K2 (0.50%), K3 (0.75%) dan K4 (1%). Hasil penelitian menunjukkan bahwa penambahan karagenan pada selai lembaran ubi jalar ungu berpengaruh tidak nyata terhadap karakteristik organoleptik aroma dan rasa namun berpengaruh sangat nyata terhadap warna, tekstur. Perlakuan K3 merupakan perlakuan terpilih dengan nilai organoleptic warna, aroma, rasa, tekstur dan penilain keseluruhan berturut-turut yaitu 4.28 (suka), 3.00 (agak suka), 4.41 (suka), 4.34 (suka) dan 5.41 (sangat suka). Sampel K3 memiliki nilai kadar air, abu, serat kasar berturut-turut sebesar 15.64%, 0.96%, dan 14.93%. Nilai IC50 pada perlakuan K0 dan K3 yaitu 109.85 ppm dan 67.56 ppm. Sampel K3 memiliki aktivotas antioksidan lebih tinggi dibandingkan kontrol.Kata kunci: Karagenan, Selai Lembaran, Ubi jalar ungu</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>2020-10-08</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/14513</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i4.14513</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 4 (2020): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v5i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/14513/10050</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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