Pengaruh Substitusi Tepung Ubi Jalar Oranye Pada Pembuatan Apem Ditinjau Dari Kadar Β-Karoten Dan Daya Terima

• Main Authors: Khasanah, Lutfi Nurul (Author), , Pramudya Kurnia, STP, M.Agr (Author), , Eni Purwani, S.Si, M.Si (Author)
• Format: Book
• Published: 2016.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Connect to this object online
• Notes: https://eprints.ums.ac.id/43858/1/NASKAH%20PUBLIKASI.pdf; https://eprints.ums.ac.id/43858/2/1.%20HALAMAN%20DEPAN.pdf; https://eprints.ums.ac.id/43858/6/2.%20BAB%20I.pdf; https://eprints.ums.ac.id/43858/8/3.%20BAB%20II.pdf; https://eprints.ums.ac.id/43858/12/4.%20BAB%20III.pdf; https://eprints.ums.ac.id/43858/13/5.%20BAB%20IV.pdf; https://eprints.ums.ac.id/43858/17/6.%20BAB%20V.pdf; https://eprints.ums.ac.id/43858/18/7.DAFTAR%20PUSTAKA.pdf; https://eprints.ums.ac.id/43858/20/8.%20LAMPIRAN.pdf; https://eprints.ums.ac.id/43858/19/SURAT%20PERNYATAAN%20PUBLIKASI%20ILMIAH.pdf
• Keywords: R Medicine (General); RN Nutrition

Introduction : Consumption of rice in Indonesia one of them in the form of flour. Consumption of rice flour can raise blood sugar levels rapidly because it contains high GI ( 73 ). Therefore, it is necessary substitution of rice flour. One of them is the orange sweet potato flour substitution of the high content of β - carotene. This orange sweet flour substitution may affect the levels of β - carotene and acceptability. Objective : To determine the effect of substitution of orange sweet potato flour on making apem terms of the levels of β - carotene and acceptance. Methods : This experimental study design with a completely randomized design ( CRD ) that is 3 treatments and 1 control with three replications . Large orange sweet potato flour substitution is 0%, 20 %, 30 % and 40 %. The levels of β - carotene obtained by spectrophotometer methods and acceptance obtained by the Uji Kesukaan test with 30 panelists . Statistical test with Annova continued test of Duncan. Results : ANOVA p value indicates that the levels of β - carotene apem is 0.000 . ANOVA results showed that the p value apem receptivity to 0,031 colors, the scent of 0.085, 0.029 taste, 0,012 texture and overall 0,005. Conclusion : There is a relationship of orange sweet potato flour substitution on levels of β- carotene apem . color , flavor , texture and overall liking apem . Apem most preferred by the panelists is apem substitution of orange sweet potato flour by 40 % . Suggestion : There should be more research on the manufacture apem orange sweet potato in order to get a good color and aroma as well as roasting temperature apem