Uji Organoleptik Puding Ubi Jalar Ungu dengan Subtitusi Saus Daun Kelor Sebagai Selingan Alternatif Kaya Antioksidan untuk Balita

Andi Bungawali; Agustian  Ipa; Hijrah Asikin

doi:10.69693/ijim.v4i3.1673

Authors

Andi Bungawali Politeknik kesehatan Kemenkes Makassar, Indonesia
Agustian Ipa Politeknik kesehatan Kemenkes Makassar, Indonesia
Hijrah Asikin Politeknik kesehatan Kemenkes Makassar, Indonesia

DOI:

https://doi.org/10.69693/ijim.v4i3.1673

Keywords:

Antioksidan, Daun Kelor, Daya Terima, Puding, Ubi Jalar Ungu

Abstract

Ubi jalar ungu dan daun kelor merupakan bahan pangan lokal yang memiliki kandungan senyawa bioaktif seperti antosianin, flavonoid, dan senyawa fenolik yang berpotensi sebagai sumber antioksidan. Pengembangan produk pangan fungsional perlu mempertimbangkan kandungan gizi serta daya terima sensori agar dapat diterima oleh konsumen, terutama balita. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan formulasi puding ubi jalar ungu dengan substitusi saus daun kelor terhadap tingkat penerimaan panelis berdasarkan aspek warna, aroma, rasa, dan tekstur serta menentukan formulasi terbaik. Penelitian ini merupakan penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan tiga formulasi, yaitu F1, F2, dan F3 berdasarkan perbedaan perbandingan ubi jalar ungu dan saus daun kelor. Penilaian daya terima dilakukan melalui uji hedonik terhadap panelis, kemudian data dianalisis menggunakan uji Friedman dengan tingkat kepercayaan 95%. Hasil analisis menunjukkan bahwa perbedaan formulasi memberikan pengaruh signifikan terhadap seluruh parameter organoleptik, yaitu warna, aroma, rasa, dan tekstur (p=0,001). Formulasi F2 dengan perbandingan ubi jalar ungu dan saus daun kelor sebesar 25:25 menunjukkan tingkat kesukaan tertinggi pada aspek rasa (4,60±0,498), aroma (4,63±0,490), warna (4,53±0,507), dan tekstur (4,60±0,498). Formulasi F2 merupakan formulasi terbaik karena menghasilkan keseimbangan karakteristik sensori yang paling disukai panelis dan memiliki potensi untuk dikembangkan sebagai makanan selingan fungsional kaya antioksidan berbasis pangan lokal bagi balita.

Downloads

Download data is not yet available.

References

6(2). Https://Doi.Org/10.20473/Amnt.V6i2.2022.164-172

Anggraini, S. A., Saloko, S., & Paramartha, D. N. A. (2024). Pengaruh Penambahan Tepung Daun Kelor ( Moringa Oleifera ) Terhadap Sifat Fisik, Kimia Dan Sensoris Tortilla Mocaf-Sorgum. 2(3).

Anthocyanins From Purple Sweetpotato.

Chen, Y., & Liu, Y. (2023). Food Perception : Taste , Smell And Flavour. 10–12.

Chen, Z., Wang, J., Lu, Y., Wu, Q., Liu, Y., Liu, Y., Kumar, S., Zhu, G., & Zhu, Z. (2024).

Components , Health Bene Fi Ts And. 24353–24384. Https://Doi.Org/10.1039/D3ra03584k

El-Sherbiny, G. M., Alluqmani, A. J., Elsehemy, I. A., & Kalaba, M. H. (2024). Screening Of Moringa Oleifera Leaves. 1–17.

From Moringa Oleifera Leaves For Nutritional Value Improvement. 441(January). Https://Doi.Org/10.1016/J.Foodchem.2023.138338

Gobel, S., Anasiru, M. A., & Ntau, L. A. (2024). Pengaruh Substitusi Tepung Daun Kelor Terhadap Karakteristik Organoleptik Bolu Kukus Ubi Jalar Ungu. 10(1), 31–37.

Gomes, O. J. S., Leit, A., Gaspar, M. C., Vitorino, C., Sousa, H. C. De, Braga, M. E. M., & Gando-Ferreira, L. M. (2024). Fortified Chocolate Mousse With Powder And Extract

Guclu, G., Melike, M., Aksay, O., & Keskin, M. (2023). Heliyon Comparative Elucidation On The Phenolic Fingerprint , Sugars And Antioxidant Activity Of White , Orange And Purple-Fleshed Sweet Potatoes ( Ipomoea Batatas L .) As Affected By Different Cooking Methods. Heliyon, 9(8), E18684. Https://Doi.Org/10.1016/J.Heliyon.2023.E18684

Hapke, K. L., Abul, M., Azad, K., Sultana, T., & Islam, S. (2024). Comparison Of Antioxidant , Β - Carotene , And Phenolic Levels Between Roots And Leaves Across Three Popular Sweet Potato ( Ipomoea Batatas L .) Varieties. Agriculture & Food Security. Https://Doi.Org/10.1186/S40066-024-00516-X

Https://Doi.Org/10.1016/J.Fochx.2024.101346

Https://Doi.Org/10.1016/J.Fochx.2024.101462

Kemenkes Ri. (2024). Laporan Tematik Survei Kesehatan Indonesia Tahun 2023 “Potre Indonesia Sehat.” In Laporan Tematik Survei Kesehatan Indonesia Tahun 2023 “Potre Indonesia Sehat” (Vol. 16, Issue 2).

Masztalerz-Kozubek, D., Zielinska-Pukos, M. A., Plichta, M., & Hamulka, J. (2024). The Influence Of Early And Current Feeding Practices , Eating Behaviors , And Screen Time On Dietary Patterns In Polish Toddlers - A Cross-Sectional Study. Appetite, 201(November 2023), 107580. Https://Doi.Org/10.1016/J.Appet.2024.107580

Moffo, N., Ivane, A., Wang, W., Ma, Q., Wang, J., & Sun, J. (2024). Food Chemistry : X Harnessing The Health Benefits Of Purple And Yellow-Fleshed Sweet Potatoes : Phytochemical Composition , Stabilization Methods , And Industrial Utilization- A Review. Food Chemistry: X, 23(2596), 101462.

Moss, R., Leblanc, J., Gorman, M., Ritchie, C., Duizer, L., & Mcsweeney, M. B. (2023). A Prospective Review Of The Sensory Properties Of Plant-Based Dairy And Meat Alternatives With A Focus On Texture. 1–18.

Oudat, Q., Couch, S., Miller, E., Lee, R. C., & Bakas, T. (2025). Theoretically Based Factors Affecting Diet Quality Of Preschool Children : A Cross-Sectional Study. 1–15.

Pinto, T., Vilela, A., & Cosme, F. (2026). Bioactive Compounds And The Organoleptic Characteristics Of Functional Foods : Mechanisms And Technological Innovations. 1–27.

Quéré, J.-L. Le, & Schoumacker, R. (2023). Dynamic Instrumental And Sensory Methods Used To Link Aroma Release And Aroma Perception : A Review.

Santoso, A., Apriliyanti, M. W., Ardiyansyah, M., & Prastiwi, D. (2023). Effect Of Modified Cassava Flour And Purple Sweet Potato Flour Formulations On The Physical And Sensory Qualities Of Meses Effect Of Modified Cassava Flour And Purple Sweet Potato Flour Formulations On The Physical And Sensory Qualities Of Meses. 5th International Conference On Food And Agriculture, 1168 (2023. Https://Doi.Org/10.1088/1755-1315/1168/1/012037

Shi, L., Guo, K., Xu, X., Lin, L., Bian, X., & Wei, C. (2024). Food Chemistry : X Physicochemical Properties Of Starches From Sweet Potato Root Tubers Grown In Natural High And Low Temperature Soils. Food Chemistry: X, 22(March), 101346.

Silva, J., Elis, F., Souza, C., & Moreira-Leite, B. (2025). The Influence Of Food Colors On Emotional Perception And Consumer Acceptance : A Sensory And Emotional Profiling Approach In Gastronomy. 3, 1–23.

Srimiati, M., Agestika, L., & Agestika, L. (2022). The Substitution Of Fresh Moringa Leaves And Moringa Leaves Powder On Organoleptic And Proximate Characteristics Of Pudding Pengaruh Substitusi Daun Kelor Segar Dan Tepung Daun Kelor Terhadap Hasil Uji Organoleptik Dan Karakteristik Proksimat Pudding.

Su, X., Lu, G., Ye, L., Shi, R., Zhu, M., Yu, X., Li, Z., Jia, X., & Feng, L. (2023). Active

Thobias, V., Naboth, D., & Wenaty, A. (2023). Textural , Cooking Quality And Sensory Acceptability Of Noodles Incorporated With Moringa Leaf And Sardine Powders. 15(10), 1–20. Https://Doi.Org/10.9734/Ejnfs/2023/V15i101341

Who. (2023). Who Guideline For Complementary Feeding Of Infants And Young Children 6–23 Months Of Age.

World Health Organization South-East Asia Regional Office. (2023). The Work Of Who In The South-East Asia Region (Issue December).

Zhang, S., Wu, W., Zhu, J., Wu, J., Gan, Z., Deng, H., Zhang, Y., & Liao, L. (2025). Food Chemistry : X Multi-Scale Structural Evolution During Simulated Gelatinization Process Of Sweet Potato Starch By Heat-Moisture Treatment. Food Chemistry: X, 25(November 2024), 102123. Https://Doi.Org/10.1016/J.Fochx.2024.102123