Pengaruh Penambahan Tepung Ubi Jalar Ungu (Ipomoea batatas L.) terhadap Aktivitas Antioksidan dan Kualitas Fisik

Natasya Artamevia Putri, Ir. Edi Suryanto, M.Sc., Ph.D., IPU., ASEAN Eng.

2025 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Peneltian ini bertujuan untuk mengetahui pengaruh penambahan tepung ubi jalar ungu (Ipomoea batatas L.) terhadap aktivitas antioksidan dan kualitas fisik pada nugget ayam. Bahan yang digunakan dalam pembuatan nugget ayam yaitu daging ayam broiler, tepung tapioka, tepung ubi jalar ungu, telur, garam, bawang putih, merica, pala, ketumbar, dan air es. Penelitian dilakukan dengan penambahan tepung ubi jalar ungu (Ipomoea batatas L.) sebanyak 0%; 5%; 10%; 15%; 20?ri total adonan. Variabel yang diamati pada penelitian ini meliputi aktivitas antioksidan dan kualitas fisik berupa uji pH, uji daya ikat air, dan uji profil tekstur. Analisis data untuk pengujian aktivitas antioksidan dan kualitas fisik dilakukan menggunakan analisis variansi pola searah (ANOVA) dan uji lanjutan menggunakan Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan penambahan tepung ubi jalar ungu pada nugget ayam memberikan pengaruh yang nyata (P<0>hardness, dan cohesiveness, namun tidak berpengaruh nyata (P>0,05) terhadap daya ikat air, springiness, gummines, dan chewiness. Nilai aktivitas antioksidan pada kisaran 26,31-79,42. Nilai pH pada kisaran 6,17-6,53. Nilai daya ikat air pada kisaran 60,36-57,13. Nilai hardness pada kisaran 25,49-38,87. Nilai cohesiveness pada kisaran 0,26-0,43. Nilai springiness pada kisaran 74,29-78,47. Nilai gumminess pada kisaran 822,95-1.082,52. Nilai chewiness pada kisaran 633,52-801,12. Berdasarkan penelitian yang telah dilakukan dapat disimpulkan bahwa penambahan tepung ubi jalar ungu sebanyak 15% memiliki aktivitas antioksidan yang tinggi dan kualitas fisik yang baik.

This research aims to determine the effect of the addition of purple sweet potato flour (Ipomoea batatas L.) on antioxidant activity and physical quality in chicken nuggets. The ingredients used in making chicken nuggets are broiler meat, tapioca flour, purple sweet potato flour, eggs, salt, garlic, pepper, nutmeg, coriander, and ice water. The research was conducted by adding purple sweet potato flour (Ipomoea batatas L.) as much as 0%; 5%; 10%; 15%; 20% of the total dough. The variables observed in this study included antioxidant activity and physical quality in the form of pH test, water binding capacity test, and texture profile test. Data analysis for antioxidant activity test of physical quality was conducted using unidirectional pattern analysis of variance (ANOVA) and further test using Duncan's Multiple Range Test (DMRT). The results showed that the addition of purple sweet potato flour to chicken nuggets had a significant effect (P<0>0.05) on water binding capacity, springiness, gummines, and chewiness. Antioxidant activity values were in the range of 26.31-79.42. The pH value was in the range of 6.17-6.53. Water binding capacity value in the range of 60.36-57.13. Hardness value in the range of 25.49-38.87. Cohesiveness value in the range of 0.26-0.43. Springiness value in the range of 74.29-78.47. Gumminess value in the range of 822.95-1,082.52. Chewiness value in the range of 633.52-801.12. Based on the research conducted, it can be concluded that the addition of 15% purple sweet potato flour has high antioxidant activity and good physical quality.

Kata Kunci : Aktivitas antioksidan, Kualitas fisik, Nugget ayam, Tepung ubi jalar ungu, Antioxidant activity, Chicken nuggets, Physical quality, Purple sweet potato flour