PEMANFAATAN UBI UNGU (IPOMEA BATATAS L) UNTUK BAHAN DASAR PEMBUATAN PERMEN GEL

Authors

  • Kurnianingsih kurnianingsih Akademi Kesejahteraan Sosial Ibu Kartini Semarang
  • Faradila Agista Program Studi Seni Kuliner AKS Ibu Kartini Semarang

DOI:

https://doi.org/10.69697/garina.v12i2.48

Keywords:

Gel Candy, Purple Sweet Potato’s Essence

Abstract

Indonesia is an agricultural country that has great potential for the development of tropical fruits, horticultural crops and vegetables. Vegetables are important foods that are needed by the body because they contain nutrients needed by the body. However, some sweet potatoes that contain nutrients have not been adequately studied and utilized, including sweet potato (Ipomoea batatas L) from the Convulvulaceae family (Suparman, 2007). Sweet potato plants (Ipomoea batatas L) from 1968 until now have been widely produced, even Indonesia was the fourth largest country that produced sweet potato plants.The objectives of this study were: 1) Knowing the process of making purple sweet potato Gel candy; 2) Knowing consumer acceptance of purple sweet potato Gel candy products; 3) Knowing the nutritional content of purple sweet potato Gel candy. The methods used in this research include literary, documentation, experimental, organoleptic, hedonic and nutritional content methods. The resulting data is then processed and evaluated and then presented in tables and diagrams with in-depth explanations.The results showed that the best formula composition is found in code 472 The characteristics of the purple sweet potato gel candy produced are sweet and sour taste, candy aroma, solid chewy texture, light purple color. The panelists' acceptance of the making of purple sweet potato gel candy through the hedonic test results showed that the most favored by the Panelists were the product code 472 with a composition of 60 grams of sweet potato, 75 grams of gelatin, 75 grams of sugar, 1 gram of himalaya salt.

References

Ariadi, B. Y. (2006). PERBANDINGAN BERBAGAI VARIETAS UBI JALAR DITINJAU DARI PENDAPATAN USAHATANI DAN PEMASARAN DI KABUPATEN MALANG.

Atmaka. (2018). Jurnal Teknologi dan Industri Pertanian Indonesia. JTIP Indonesia.

Hastuti, D. (2007). dkk. Pengenalan dan Proses Pembuatan Gelatin, 39.

Herwinda, R. P. (2018). STUDI KASUS JAJANAN YANG MENGANDUNG BORAKS DAN FORMALIN DILINGKUNGAN SEKOLAH.

idntimes. (2019). Macam-macam ubi jalar.

Ningsih, R. (2007). Kajian Proses Pembuatan Gula Serbuk Dari Nira Aren Murni.

Purwiyatno, D. I. (2016). pengolahan ubi jalar ungu yang tepat agar gizi tak banyak berkurang.

Rida, I. (2015). Tanaman Ubi Jalar. Andromeda.

Rijal, M. (2019). Manfaat dari ubi ungu.

Rukmana. (2016). Tanaman Obat Unggulan. Yogyakarta: Farm Bigbox.

Setyo, S. (2015). Permen Jelly. Universitas Brawijaya.

Sugiyono. (2006). metode pengumpulan data, 199.

theasianparent. (2016). Jenis garam dan nutrisinya. theasianparent.

Ticoalu, d. (2016). Pemanfaatan Ubi Ungu Sebagai Minuman Beratosianin. urnal Pangan danAgroindustri Vol. 4 No 1, 46-55.

Timberlake, B. (2010). Pemanfaatan ubi jalar ungu, 25.

Waysima dan adawiyah. (2009). Buku Ajar Evaluasi Sensori Produk Pangan Fakultas Teknologi Pertanian. Bogor: Almatsier.

Widyastono. (2007). METODELOGI PENELITIAN ALAMIAH. Jurnal Pendidikan dan Kebudayaan.

Yusuf. (2008). Metode Pengumpulan Data.

https://www.idntimes.com Jenis-Jenis Ubi Jalar. Diakses pada 15 Januari 2020

Downloads

Published

2020-12-31

How to Cite

Kurnianingsih kurnianingsih, & Faradila Agista. (2020). PEMANFAATAN UBI UNGU (IPOMEA BATATAS L) UNTUK BAHAN DASAR PEMBUATAN PERMEN GEL. Garina, 12(2), 12–19. https://doi.org/10.69697/garina.v12i2.48

Similar Articles

1 2 > >> 

You may also start an advanced similarity search for this article.