Formulasi Food Bar Berbasis Tepung Ubi Jalar Ungu dan Pisang Agung (Musa paradisiaca Formatypica) Masak
(Formulation of Food Bar Made from Purple Sweet Potato Flour and Ripe Agung Plantain Cultivar (Musa paradisiaca Formatypica))
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Nurhayati Nurhayati
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
Center for Development of Advanced Science and Technology (CDAST), Universitas Jember, Jember, Indonesia
Nurud Diniyah
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
Putri Gita Kurniasari
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
DOI:
ABSTRACT
Advance in food technology can produce practical food products which are easy to consume. Food Bar is practically product, contain a high-calorie and usually made from a mixture of rich nutrient food using binder to form it into solid and compact. This research aims to determined the quality (sensory and physicochemical) of food bar made from purple sweet potato flour and ripe agung plantain and the best formula of food bar. This study used a completely randomized design with one factor, i.e. composition of purple sweet potato flour and ripe agung plantain. The combination of treatments were consist of P1 (20% purple sweet potato flour and 80% ripe agung plantain cultivar), P2 (30% purple sweet potato flour and 70% ripe agung plantain cultivar), P3 (40% purple sweet potato flour and 60% ripe agung plantain cultivar), P4 ( 50% purple sweet potato flour and 50% ripe agung plantain cultivar) and P5 (60% purple sweet potato purple and 40% ripe agung plantain cultivar). The parameters observed were moisture content, ash content, fat content, protein content, and carbohydrate content as well as the organoleptic properties. The result showed that the interaction of the best food bar by effectiveness testing of the formula was P2. The interaction of food bar with formula of purple sweet potato flour and ripe agung plantain cultivar significantly affected the texture, brightness (L), the value of a* and b*, moisture content, ash content, fat content, protein content, and carbohydrate content. The best food bar formulation (P2) had the characteristics such as 75.22 g/mm of texture value, 43.47 of lightness value (L), 7.67 of a* value, 18.24 of b* value, 12.80% of moisture content, 2.16% of ash content, 25.14% of fat content, 4.33% of protein content, 45.24% of carbohydrate content, while the preferences score of food bar was 3.08 of color, 3.52 of aroma, 3.2 flavor, 3.6 texture, and 3.56 score for and overall preference of the food bar.
Keywords: Agung var. plantain, physicochemical, purple sweet potato flour, sensory evaluation
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Published
20-06-2018
Issue
Vol. 12 No. 1 2018: Jurnal Agroteknologi
Pages
71-78
License
Copyright (c) 2018 Jurnal Agroteknologi
How to Cite
Nurhayati, N., Diniyah, N., & Kurniasari, P.G. (2018). Formulasi food bar berbasis tepung ubi jalar ungu dan pisang Agung (Musa paradisiaca Formatypica) masak. Jurnal Agroteknologi, 12(1), 71-78.
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