Artikel Ilmiah : A1F021067 a.n. NINA DWI AGUSTINA
| NIM | A1F021067 |
|---|---|
| Namamhs | NINA DWI AGUSTINA |
| Judul Artikel | Karakteristik Kimia dan Sensori Cookies Bersubstitusi Tepung Ubi Jalar Ungu dengan Penambahan Bubuk Kayu Manis sebagai Sumber Antioksidan |
| Abstrak (Bhs. Indonesia) | Paparan radikal bebas akibat polusi udara, radiasi, merokok, dan pemanasan makanan dapat memicu stres oksidatif yang berperan dalam penuaan dan penyakit degeneratif. Upaya pencegahan dapat dilakukan dengan konsumsi pangan kaya antioksidan, salah satunya ubi jalar ungu sebagai sumber antosianin dan kayu manis yang mengandung flavonoid, sinamaldehid, serta eugenol. Penelitian ini bertujuan mengetahui pengaruh substitusi tepung ubi jalar ungu dan penambahan bubuk kayu manis terhadap karakteristik kimia dan sensori cookies, serta menentukan perlakuan terbaik. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor, yaitu substitusi tepung ubi jalar ungu (50%, 75%, 100%) dan penambahan bubuk kayu manis (0%, 2,5%, 5%), masing-masing dengan tiga ulangan. Parameter kimia yang diamati meliputi kadar air, serat kasar, dan aktivitas antioksidan (% inhibisi), sedangkan uji sensori mencakup warna, aroma, rasa, tekstur, dan kesukaan keseluruhan. Sampel terbaik dianalisis proksimat dan aktivitas antioksidan (IC50) kemudian dibandingkan dengan SNI 01-2973-2022. Hasil penelitian menunjukkan substitusi ubi jalar ungu berpengaruh nyata terhadap kadar air, serat kasar, dan aktivitas antioksidan, sedangkan interaksi dengan kayu manis meningkatkan aktivitas antioksidan dan serat kasar. Penambahan kayu manis meningkatkan aktivitas antioksidan cookies. Perlakuan terbaik diperoleh pada substitusi tepung ubi jalar ungu 100% dan penambahan kayu manis 2,5% dengan kadar air 4,46%, abu 1,78%, lemak 37,20%, protein 3,98%, karbohidrat 52,58%, serta aktivitas antioksidan 44,97 ppm (sangat kuat), dan disukai panelis pada tingkat agak suka. |
| Abtrak (Bhs. Inggris) | Free radical exposure from air pollution, radiation, smoking, and high-temperature food processing can trigger oxidative stress, contributing to aging and degenerative diseases. Antioxidant-rich foods such as purple sweet potato, a source of anthocyanins, and cinnamon, containing flavonoids, cinnamaldehyde, and eugenol, may reduce oxidative stress. This study aimed to evaluate the effect of purple sweet potato flour substitution and cinnamon powder addition on the chemical and sensory characteristics of cookies, as well as to determine the best formulation. A Completely Randomized Design (CRD) was applied with two factors: purple sweet potato flour substitution (50%, 75%, 100%) and cinnamon powder addition (0%, 2.5%, 5%), each with three replications. Chemical parameters analyzed included moisture content, crude fiber, and antioxidant activity (% inhibition), while sensory attributes assessed were color, aroma, taste, texture, and overall acceptability. The best treatment was further analyzed for proximate composition and antioxidant activity (IC50) and compared to SNI 01-2973-2022. Results showed that purple sweet potato flour significantly affected moisture, crude fiber, and antioxidant activity, while its interaction with cinnamon increased antioxidant activity and crude fiber. Higher cinnamon concentration enhanced antioxidant activity. The best formulation was obtained with 100% purple sweet potato flour and 2.5% cinnamon powder, with moisture content 4.46%, ash 1.78%, fat 37.20%, protein 3.98%, carbohydrate 52.58%, antioxidant activity 44.97 ppm (very strong), and moderately liked by panelists.The experimental design used was a Completely Randomized Design (RAL) with three replications. The factors studied were the substitution of purple sweet potato flour (T) at concentrations of 50% (T1), 75% (T2), and 100% (T3), and the addition of cinnamon powder (K) at concentrations of 0% (K1), 2.5% (K2), and 5% (K3). Observations included chemical analyses such as moisture content, crude fiber content, and antioxidant activity (% inhibition). In addition, sensory variables were observed, including color, aroma, taste, texture, and overall acceptability. The best treatment sample, determined using the effectiveness index, was further analyzed for proximate composition (moisture, total protein, fat, ash, carbohydrate) and antioxidant activity (IC50), and compared to SNI 01-2973-2022. The results showed that purple sweet potato flour substitution had a significant effect on antioxidant activity, crude fiber content, and moisture content in the cookies. The interaction between the two treatments significantly affected antioxidant activity and crude fiber content. Increasing the amount of cinnamon powder added resulted in increased antioxidant activity. The best treatment based on chemical and sensory characteristics was the substitution of 100% purple sweet potato flour with the addition of 2.5% cinnamon powder, which produced cookies with 4.46% moisture, 1.78% ash, 37.20% fat, 3.98% total protein, 52.58% carbohydrate, antioxidant activity of 44.97 ppm (very strong), purplish-brown color (3.4), moderately strong aroma (3.3), slightly sweet taste (3.2), crumbly texture (3.7), and moderately liked by panelists (3.1). |
| Kata kunci | cookies, ubi jalar ungu, kayu manis, antioksidan |
| Pembimbing 1 | Prof. Dr. Ir. Hidayah Dwiyanti, M.Si |
| Pembimbing 2 | Ir. Retno Setyawati, M.P. |
| Pembimbing 3 | |
| Tahun | 2025 |
| Jumlah Halaman | 88 |
| Tgl. Entri | 2025-08-19 13:59:50.177042 |