Profil Kimiawi Makanan Pendamping asi dengan Pemanfaatan Pati Ubi Jalar Ungu Metode Modifikasi Ultrasonikasi
Main Article Content
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%.
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
References
Ardhiyanti, S.D., Ahza, A.B., Faridah, D.N., Kusbiantoro, B., 2016. Karakteritik Tepung Beras Hasil Perlakuan Kombinasi Gelombang Mikro, Ultrasonikasi dan Pemanasan Lembab. Jurnal Teknologi dan Industri Pangan, 27(2), pp: 175-184. https://doi.org/10.6066/jtip.2016.27.2.175
Astawan, M., Wresdiyati, T., Nasution, N.A., 2015. Fakta dan manfaat minyak zaitun. PT. Kompas Media Nusantara : Jakarta. pp:87.
Astadi, I.R., Astuti, M., Santoso, U. and Nugraheni, P.S., 2009. In vitro antioxidant activity of anthocyanins of black soybean seed coat in human low density lipoprotein (LDL). Food chemistry, 112(3), pp.659-663. http://dx.doi.org/10.1016/j.foodchem.2008.06.034.
Baig, S., Farooq, R., Rehman, F., 2010. Sonochemistry And Its Industrial Applications. World Applied Sciences Journal, 10 (8), pp: , 936 – 944.
Cai,X., Jiang,Z., Zhang,X., Zhang,X., 2018. Effects of Tip Sonication Parameters on Liquid Phase Exfoliation of Graphite into Graphene Nanoplatelets. Nanoscale Research Letters, 13 (241).
Chemat, F., Huma, Z., Khan.,F.M., 2011. Applications Of Ultrasound In Food Technology: Processing, Preservation And Extraction. Ultrasonics Sonochemistry, 18, pp: 813–835.
Chung, K.M., Moon, T.W., Kim, H., dan Chun, J.K., 2002. Physicochemical Properties of Sonicated Mung Bean, Potato and Rice Starches. Cereal Chemistry, 79(5), pp: 631-633. https://doi.org/10.1094/CCHEM.2002.79.5.631.
Departemen Kesehatan RI., 2005. Daftar Komposisi Bahan Makanan. Subdirektorat Gizi Klinis. Jakarta.
Diah, 2001. Menyiapkan Makanan Pendamping ASI. Jakarta : Puspa Swara.
Diza, Y.H., Wahyuningsih, T., SIlfia., 2014. Penentuan waktu dan suhu pengeringan optimal terhadap sifat fisik bahan pengisi bubur kampiun instan menggunakan pengering vakum. Jurnal Litbang Industri, 4(2), pp:105-114. http://dx.doi.org/10.24960/jli.v4i2.635.105-114
Faridah, D.N., Kusumaningrum, H.D., Wulandari, N., Indrasti, D., 2006. Analisa Laboratorium. Bogor : Departemen Ilmu Dan Teknologi Pangan IPB.
Firgianti, G., Sunyoto, M., 2018. Karakterisasi Fisik dan Kimia Ubi Jalar Ungu (Ipomoea Batatas L) Varietas Biang untuk Mendukung Penyediaan Bahan Baku Tepung Ubi Jalar Ungu, Prosiding Seminar Nasional UNS, 3(1),pp . F104-F110.
Galung, F.S., 2017. Karakterisasi dan pengaruh berbagai perlakuan terhadap produksi tepung beras merah (Oryza nivara) instan. Jurnal Pertanian Berkelanjutan. 5(2),pp :1-6. http://dx.doi.org/10.30605/perbal.v5i2.691.
Ginting, E., Widodo, Y., Rahayuningsih, S.A., Jusuf, M., 2005. Karakteristik Pati Beberapa Varietas Ubi Jalar. Penelitian Pertanian Tanaman Pangan. 24 (1),pp : 8-18.
Kaur, B., Ariffin, F., Bhat, R., Karim, A., 2012. Progress in Starch Modification in The Last Decade. Food Hydrocolloids, 26, pp: 398-404. https://doi.org/10.1016/j.foodhyd.2011.02.016
Kumalasari, R., Setyoningrum, F., Ekafitri, R., 2015. Karakteristik fisik dan sifat fungsional beras jagung instan akibat penambahan jenis serat dan lama pembekuan. Jurnal pangan, 24(1), pp: 37-48. https://doi.org/10.33964/jp.v24i1.41.
Kusnandar, F., 2010. Teknologi Modifikasi Pati dan Aplikasinya Di Industri Pangan. Bogor : Institut Pertanian Bogor.
Maligan, J.M., Mufida, L., Dewanti, T., 2018. Optimasi Energi Bubur Instan Ubi Jalar (Ipomoea batatas L.) terfermentasi dengan metode linear programming. Jurnal Teknologi Pangan. 12 (2), pp: 7-16. https://doi.org/10.33005/jtp.v12i2.1284.
McDonald, P., 1981. The biochemistry of silage. John Wiley & Sons, Ltd. pp. 50-53.
Mufida, L., Widyaningsih, T.D., Maligan, J.M. ,2015. Prinsip Dasar Makanan Pendamping Air Susu Ibu (MP-ASI) untuk Bayi 6-24 Bulan : Kajian Pustaka. Jurnal Pangan dan Agroindustri, 3(4), pp. 1646-1651.
Palupi, H., Zainul, A.A., Nugroho, M., 2017. Pengaruh pre gelatinisasi terhadap karakteristik tepung singkong. Jurnal Teknologi Pangan 1(1),pp: 1-15. https://doi.org/10.35891/tp.v1i1.474.
Rejeki, S., Libriani, R., Takzim, F., 2018. Karakterisasi fisik bubur bayi instan berbahan dasar tepung beras merah (Oryza Nivara) dan tepung ikan teri (Stolephorus sp.) . Jurnal Sains dan Teknologi Pangan, 3(5),pp: 1674-1681.
Riani, I.G., Malahayati, N., Wardani, T.W., Syafutri, M.I., 2020. Physical Characteristic of Purple Sweet Potato (Ipomoea batatas L.) Modified Starch with Ultrasonication Method. Scholars Journal of Engineering and Technology, 8(4), pp :59-65. DOI: 10.36347/sjet.2020.v08i04.001
Robinson, D.S., 1987. Food-biochemistry and nutritional value. Longman Scientific & Technical. pp. 125-128.
Setiawan, B., Thamtam, S.K., Jati, I.R.A.P., Purwestri, R.C., Nohr, D., Biesalski, H.K., 2016. The influence of traditional stir-frying with oil on acceptability, antioxidant activities, nutrients, and the phytic acid content of fermented soybean (tempeh). Nutrition & Food Science, 46(2), pp.259 – 271. http://dx.doi.org/10.1108/NFS-09-2015-0105.
Slamet, A., 2011. Fortifikasi tepung wortel dalam pembuatan bubur instan untuk peningkatan provitamin A. Agrointek, 5(1),pp :1-8. https://doi.org/10.21107/agrointek.v5i1.1929.
Sukmawati, Pakhri, A., Ismail, R., 2019. Daya terima, karakteristik fisik kimia mp-asi tepung beras merah dan tepung kedelai pencegah stunting. Media Gizi Pangan, 26(1), pp: 112-121. https://10.32382/mgp.v26i1.1003.
Suslick KS, Price GJ.,1999. Applications Of Ultrasound to Materials Chemistry. Annual Reviews Mater Science, 29, pp: 295–326. https://doi.org/110.1146/annurev.matsci.29.1.295.
Tampubolon, N.L., Karo-karo, T., Ridwansyah., 2014. Formulasi bubur bayi instan dengan substitusi tepung tempe dan tpeung labu kuning sebagai alternative makanan pendamping asi. Jurnal rekayasa pangan dan pertanian, 2(2), pp: 78-83.
Tamrin, R., Pujilestari, S.,2016. Karateristik Bubur Bayi Instan Berbahan Dasar Tepung Garut dan Tepung Kacang Merah. Jurnal Konversi, 5 (2), pp: 49-58. https://doi.org/10.24853 konversi.5.2.49-58
Uswatun, R., 2011. Pengaruh ekstrak cabai rawit merah (capsicum frutescens l.) sebagai antioksidan terhadap proses autooksidasi minyak kelapa krengseng. Skripsi thesis, Universitas Negeri Yogyakarta. http://eprints.uny.ac.id/16035/ .
Chung, K.M., Moon, T.W., Kim, H., dan Chun, J.K., 2002. Physicochemical Properties of Sonicated Mung Bean, Potato and Rice Starches. Cereal Chemistry, 79(5), pp: 631-633. https://doi.org/10.1094/CCHEM.2002.79.5.631
Waterhouse, A.L. Folin Ciocalteu micro method for total phenol in wine. http://waterhouse.ucdavis.edu. (Diakses: 16 April 2016).
Winarno, F.G., 2004. Kimia Pangan dan Gizi. PT. Jakarta: Gramedia Pustaka Utama.
Wirawanni, Y., Puruhita, N., Sukamningtyas, H.,2013. Pemberian makanan pendamping asi dengan penambahan pemberian minyak, santan, ikan dan kacang-kacangan untuk meningkatkan status gizi anak. Jurnal Nutrisi dan Kesehatan, 1(1), pp:1-6
Ying, Z., Han, X., Li, J., 2011. Ultrasound-Assisted Extraction of Polysaccharides From Mulberry Leaves. Journal Food Chemistry, 127, pp: 1273 – 127. https://doi.org/10.1016/j. foodchem.2011.01.083
Yustiyani dan Setiawan, A., 2013. Formulasi bubur instan menggunakan komposit tepung kacang merah dan pati ganyong sebagai makanan sapihan. Jurnal Gizi dan Pangan, 8(2),pp: 95-102. https://doi.org/10.25182/jgp.2013.8.2.95-102.