| NIM | A1F021041 |
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| Namamhs | MUHAMAD RAMADHAN JAMIL |
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| Judul Artikel | Pengaruh Substitusi Tepung Ubi Jalar Kuning dan Penambahan Bubuk Daun Pegagan Sebagai Sumber Antioksidan Terhadap Sifat Kimia dan Sensori Cookies |
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| Abstrak (Bhs. Indonesia) | Perubahan pola hidup modern yang ditandai dengan meningkatnya konsumsi makanan cepat saji dan paparan polusi udara berkontribusi terhadap akumulasi radikal bebas pemicu stres oksidatif yang berperan dalam timbulnya penyakit degeneratif. Upaya pencegahan dapat dilakukan melalui peningkatan asupan antioksidan, salah satunya dengan pengembangan cookies berbasis tepung ubi jalar kuning dan bubuk daun pegagan (Centella asiatica). Penelitian ini bertujuan mengevaluasi pengaruh substitusi tepung ubi jalar kuning dan penambahan bubuk daun pegagan terhadap sifat kimia dan sensoris cookies, serta menentukan perlakuan terbaik. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor, yaitu substitusi tepung ubi jalar kuning (25%, 50%, 75%) dan penambahan bubuk daun pegagan (0%, 3,5%, 7%) dengan tiga kali ulangan. Parameter yang diamati meliputi kadar air, kadar serat kasar, aktivitas antioksidan, uji sensoris, analisis proksimat, serta aktivitas antioksidan (IC₅₀) dibandingkan dengan SNI 01-2973-2022. Hasil penelitian menunjukkan substitusi tepung ubi jalar kuning berpengaruh nyata terhadap kadar air, serat kasar, dan aktivitas antioksidan, dengan interaksi signifikan bersama bubuk daun pegagan terhadap peningkatan serat kasar dan aktivitas antioksidan. Perlakuan terbaik diperoleh pada substitusi tepung ubi jalar kuning 75% dengan penambahan bubuk daun pegagan 3,5%, menghasilkan kadar air 3,24%, abu 2,99%, lemak 31,80%, protein 4,35%, karbohidrat 57,62%, serta aktivitas antioksidan 75,14 ppm (kategori kuat). Secara sensoris, cookies memiliki warna cokelat, aroma agak khas, rasa agak pahit, tekstur agak remah, namun tingkat kesukaan relatif rendah.
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| Abtrak (Bhs. Inggris) | Lifestyle changes in modern society, characterized by increased fast-food consumption and high exposure to air pollution, contribute to the accumulation of free radicals that trigger oxidative stress and play a role in the development of degenerative diseases. Preventive efforts can be carried out by increasing antioxidant intake, one of which is through the development of cookies made from yellow sweet potato flour and gotu kola (Centella asiatica) powder. This study aimed to evaluate the effect of yellow sweet potato flour substitution and gotu kola powder addition on the chemical and sensory properties of cookies, as well as to determine the best treatment. A Completely Randomized Design (CRD) was used with two factors: yellow sweet potato flour substitution (25%, 50%, 75%) and gotu kola powder addition (0%, 3.5%, 7%) with three replications. Parameters observed included moisture content, crude fiber, antioxidant activity, sensory evaluation, proximate analysis, and antioxidant activity (IC₅₀), compared to SNI 01-2973-2022 standards. The results showed that yellow sweet potato flour substitution significantly affected moisture, crude fiber, and antioxidant activity, with significant interaction with gotu kola powder in increasing crude fiber and antioxidant activity. The best treatment was obtained with 75% yellow sweet potato flour substitution and 3.5% gotu kola powder addition, producing 3.24% moisture, 2.99% ash, 31.80% fat, 4.35% protein, 57.62% carbohydrates, and 75.14 ppm antioxidant activity (strong category). Sensory evaluation indicated brown color, slightly distinctive aroma, slightly bitter taste, slightly crumbly texture, and relatively low overall acceptance. |
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| Kata kunci | cookies, ubi jalar kuning, daun pegagan. antioksidan |
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| Pembimbing 1 | Prof. Dr. Ir. Hidayah Dwiyanti, M.Si |
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| Pembimbing 2 | Ir. Retno Setyawati, M.P. |
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| Pembimbing 3 | |
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| Tahun | 2025 |
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| Jumlah Halaman | 89 |
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| Tgl. Entri | 2025-08-19 13:59:52.906334 |
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