Kajian pemanfaatan ubi jalar ungu (ipomoea batatas [l.] lam) sebagai sumber antioksidan dan inkorporasinya dalam sup krim instan = Study of utilization of purple sweet potato (ipomoea batatas (l.) lam) as a source of antioxidant and its incorporation into dry soup mix

Thedja, Aprilia Trisnawati (2013) Kajian pemanfaatan ubi jalar ungu (ipomoea batatas [l.] lam) sebagai sumber antioksidan dan inkorporasinya dalam sup krim instan = Study of utilization of purple sweet potato (ipomoea batatas (l.) lam) as a source of antioxidant and its incorporation into dry soup mix. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Dry soup mix that typically uses corn starch can be replaced with purple sweet potato (Ipomoea batatas (L.) Lam.) flour that contains high antioxidants and dietary fiber. Dry soup mix is a food product that reconstituted cream soup by heating with water for 10-60 seconds above 82.2 °C. In this research, purple sweet potato flour were made by sun drying and cabinet drying (50 °C and 60 °C). Purple sweet potato flour dried by sun drying had specific aroma. Purple sweet potato flour dried by cabinet dryer (50 °C) had highest antioxidant activity with IC50 at 239.25 mg/L, meanwhile flour dried by cabinet dryer (60 °C) has the best aw, water content, and color. Dry mix soup was made by the addition of purple sweet potato (0, 25, 50, 75, and 100%) and dried with sun drying and cabinet dryer (60 °C) method. The best formulation of the dry mix soup purple sweet potato was the concentration of 100% with the best of antioxidant activity (IC50 for powder at 3017.05 mg/L and IC50 for cooked at 4068.95 mg/L), organoleptic characteristics, and dietary fiber (8.51%).

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