Profil Kimiawi Makanan Pendamping asi dengan Pemanfaatan Pati Ubi Jalar Ungu Metode Modifikasi Ultrasonikasi

Abstract

Weaning food is given as a complement to breast milk which is helpful for babies in the process of baby led weaning. At six months, the baby's digestive tract is able to digest some food such as flour so baby can be introduced to solid food. Purple sweet potato has good nutrition such as carbohydrates, protein, fat, vitamins, minerals, and water. Ultrasound modification is considered easier, simpler, and safer because it does not use chemical additives. This research used a non-factorial completely randomized design (CRD) with one variable treatment and three replication. The variable was the ratio of sweet potato ultrasound modified starch and rice flour (0%:100%; 20%:80%; 40%:60%; 60%:40%; 80%:20%; 100%:0%). The result showed the ratio of sweet potato ultrasound modified starch and rice flour had significant effect on the chemical properties of instant weaning food. The significant result was shown by formulation of sweet potato ultrasound modified starch 100% and rice flour 0% with moisture content 3.88%, ash 0.69%, protein 16.87%, fat 1.66%, and carbohydrates 76.88%.

Daya terima dan kandungan gizi formulasi biskuit IBBU sebagai pangan darurat bencana pereda stres ibu hamil

“…Substitusi ubi jalar ungu mampu menggantikan kandungan karbohidrat dari tepung terigu karena jumlah karbohidrat pada tepung ubi jalar ungu lebih banyak jika dibandingkan dengan tepung terigu (Wulandari & Lembong, 2016). Ubi jalar kaya akan pati dan dapat dimanfaatkan secara industri sebagai sumber karbohidrat (Riani et al, 2023). Disamping penggunaan tepung ubi jalar sebagai bahan substitusi, terdapat substitusi bubuk susu skim dan isolat protein kedelai yang menggantikan tepung terigu.…”