Pengaruh Perbandingan Campuran Tepung Ubi Ungu (Ipomoea batatas) dan Tepung Terigu Pada Pembuatan Brownies Kukus
vi
PENGARUH PERBANDINGAN CAMPURAN TEPUNG UBI
UNGU (Ipomoea batatas) DENGAN TEPUNG TERIGU PADA
PEMBUATAN BROWNIES KUKUS
ABSTRAK
Penentuan kadar protein, lemak dan karbohidrat pada pembuatan brownies kukus
dengan perbandingan tepung ubi ungu dengan tepung terigu telah dilakukan.
Brownies kukus dibuat dengan variasi perbandingan tepung ubi ungu
dengan tepung terigu dengan perbandingan (80:20), (60;40), (40:60) dan (20:80)
dengan berat total tepung 100 gram. Kadar protein ditentukan dengan metode
kjeldahl, Kadar lemak ditentukan ditentukan dengan ekstraksi kontiniu, kadar
karbohidrat ditentukan dengan menghitung kadar air, abu, protein dan lemak.
Dari hasil penelitian diperoleh kadar protein tertinggi pada perbandingan
(40:60) yaitu 7,09% dan terendah (80:20) yaitu 3,23%. Kadar lemak tertinggi
pada perbandingan (20:80) yaitu 18,60% dan terendah (80:20) dan (60:40) yaitu
0,63%. Kadar karbohidrat tertinggi diperoleh perbandingan (40:60) yaitu 1,42%.
Selanjutnya uji antioksidan pada tepung ubi ungu yang memiliki antioksidan yang
sangat baik untuk dikonsumsi yaitu memiliki IC50 :173,14 mg/L
Kata kunci: Tepung ubi ungu, karbohidrat, protein, lemak dan antioksidan
Universitas Sumatera Utara
vii
THE INFLUENCE OF COMPARATION OF MIXED FLOUR OF
UBI PILK (Ipomoea batatas) WITH WHEAT FLOUR IN THE
MAKING OF BROWNIES KUKUS
ABSTRACT
Determination of protein, fat and carbohydrate levels in the manufacture of
brownies steamed by the ratio of purple sweet potato flour to flour has been done.
Steamed brownies are made with variations in the ratio of purple sweet potatoes
to wheat flour by comparison (80:20), (60; 40), (40:60) and (20:80) with total
weight of 100 gram flour. Protein content was determined by kjeldahl method.
The determined fat content was determined by continuous extraction,
carbohydrate content was determined by counting the water, ash, protein and fat
content. From the research results obtained the highest protein content in the
ratio (40:60) that is 7.09% and the lowest (80:20) is 3.23%. The highest fat
content in comparison (20:80) is 18.60% and the lowest (80:20) and (60:40) is
0.63%. The highest carbohydrate content was obtained by comparison (40:60) ie
1.42%. Furthermore, the antioxidant test on purple sweet potato flour has
excellent antioxidants for consumptionIe having IC50: 173,14 mg / L
Keywords: Purple sweet potato flour, carbohydrate, protein, fat and antioxidants
Universitas Sumatera Utara
PENGARUH PERBANDINGAN CAMPURAN TEPUNG UBI
UNGU (Ipomoea batatas) DENGAN TEPUNG TERIGU PADA
PEMBUATAN BROWNIES KUKUS
ABSTRAK
Penentuan kadar protein, lemak dan karbohidrat pada pembuatan brownies kukus
dengan perbandingan tepung ubi ungu dengan tepung terigu telah dilakukan.
Brownies kukus dibuat dengan variasi perbandingan tepung ubi ungu
dengan tepung terigu dengan perbandingan (80:20), (60;40), (40:60) dan (20:80)
dengan berat total tepung 100 gram. Kadar protein ditentukan dengan metode
kjeldahl, Kadar lemak ditentukan ditentukan dengan ekstraksi kontiniu, kadar
karbohidrat ditentukan dengan menghitung kadar air, abu, protein dan lemak.
Dari hasil penelitian diperoleh kadar protein tertinggi pada perbandingan
(40:60) yaitu 7,09% dan terendah (80:20) yaitu 3,23%. Kadar lemak tertinggi
pada perbandingan (20:80) yaitu 18,60% dan terendah (80:20) dan (60:40) yaitu
0,63%. Kadar karbohidrat tertinggi diperoleh perbandingan (40:60) yaitu 1,42%.
Selanjutnya uji antioksidan pada tepung ubi ungu yang memiliki antioksidan yang
sangat baik untuk dikonsumsi yaitu memiliki IC50 :173,14 mg/L
Kata kunci: Tepung ubi ungu, karbohidrat, protein, lemak dan antioksidan
Universitas Sumatera Utara
vii
THE INFLUENCE OF COMPARATION OF MIXED FLOUR OF
UBI PILK (Ipomoea batatas) WITH WHEAT FLOUR IN THE
MAKING OF BROWNIES KUKUS
ABSTRACT
Determination of protein, fat and carbohydrate levels in the manufacture of
brownies steamed by the ratio of purple sweet potato flour to flour has been done.
Steamed brownies are made with variations in the ratio of purple sweet potatoes
to wheat flour by comparison (80:20), (60; 40), (40:60) and (20:80) with total
weight of 100 gram flour. Protein content was determined by kjeldahl method.
The determined fat content was determined by continuous extraction,
carbohydrate content was determined by counting the water, ash, protein and fat
content. From the research results obtained the highest protein content in the
ratio (40:60) that is 7.09% and the lowest (80:20) is 3.23%. The highest fat
content in comparison (20:80) is 18.60% and the lowest (80:20) and (60:40) is
0.63%. The highest carbohydrate content was obtained by comparison (40:60) ie
1.42%. Furthermore, the antioxidant test on purple sweet potato flour has
excellent antioxidants for consumptionIe having IC50: 173,14 mg / L
Keywords: Purple sweet potato flour, carbohydrate, protein, fat and antioxidants
Universitas Sumatera Utara