FORMULASI, UJI MUTU FISIK, DAN ANALISIS PROKSIMAT COOKIES BERBASIS TEPUNG UBI JALAR UNGU (Ipomoea batatas L.) DAN OAT (Avena sativa) SEBAGAI ALTERNATIF PANGAN FUNGSIONAL TINGGI SERAT

DHEA NURAPRIYANI, - (2026) FORMULASI, UJI MUTU FISIK, DAN ANALISIS PROKSIMAT COOKIES BERBASIS TEPUNG UBI JALAR UNGU (Ipomoea batatas L.) DAN OAT (Avena sativa) SEBAGAI ALTERNATIF PANGAN FUNGSIONAL TINGGI SERAT. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.

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Abstract

Tepung ubi jalar ungu (Ipomoea batatas L.) dan oat (Avena sativa) berpotensi dikembangkan sebagai pangan fungsional tinggi serat, mengingat rendahnya konsumsi serat masyarakat Indonesia. Penelitian ini bertujuan menentukan formula cookies berbasis tepung ubi jalar ungu dan oat yang menghasilkan mutu fisik, daya terima, serta kandungan gizi terbaik. Tiga formula dibuat dengan variasi proporsi tepung ubi jalar ungu dan oat, yaitu F1 (70:30), F2 (50:50), dan F3 (30:70), dievaluasi melalui uji hedonik terhadap 30 panelis tidak-terlatih serta analisis proksimat meliputi kadar air, abu, protein, lemak, karbohidrat, dan serat. Hasil uji One-Way ANOVA menunjukkan variasi formulasi berpengaruh signifikan terhadap kadar abu, lemak, protein, dan serat (p<0,05), sedangkan kadar air dan karbohidrat tidak berbeda nyata (p>0,05). Hasil uji Kruskal-Wallis menunjukkan hanya atribut warna yang berbeda signifikan antarformula (p<0,05), sementara aroma, rasa, dan tekstur tidak berbeda nyata. Formula F3 (30:70) menghasilkan kadar protein tertinggi (10,06%), lemak tertinggi (18,10%), serat tertinggi (9,12%), dan kadar air terendah (1,59%), serta skor kesukaan tertinggi pada seluruh atribut sensori. Seluruh formulasi memenuhi persyaratan klaim tinggi serat sesuai Peraturan BPOM RI Nomor 1 Tahun 2022, kadar serat melebihi 6 gram per 100 gram produk. Formula F3 direkomendasikan sebagai formula terbaik cookies tinggi serat berbasis tepung ubi jalar ungu dan oat. ------ Purple sweet potato flour (Ipomoea batatas L.) and oat (Avena sativa) have potential as high-fiber functional foods, given the low fiber consumption among Indonesians. This study aimed to determine the best cookie formula using purple sweet potato flour and oat in terms of physical quality, acceptability, and nutritional content. Three formulas were prepared with varying proportions of the two flours: F1 (70:30), F2 (50:50), and F3 (30:70), evaluated through hedonic testing with 30 untrained panselists and proximate analysis covering moisture, ash, protein, fat, carbohydrate, and fiber content. The One-Way ANOVA test showed that formulation variation significantly affected ash, fat, protein, and fiber content (p<0.05), while moisture and carbohydrate showed no significant difference (p>0.05). The KruskalWallis test showed that only the color attribute differed significantly among formulas (p<0.05), whereas aroma, taste, and texture showed no significant difference. Formula F3 (30:70) produced the highest protein (10.06%), highest fat (18.10%), highest fiber (9.12%), and lowest moisture (1.59%), with the highest preference scores across all sensory attributes. All formulas met the high-fiber claim requirements under BPOM RI Regulation No. 1 of 2022, with fiber content exceeding 6 grams per 100 grams of product. Overall, Formula F3 is recommended as the optimal high-fiber cookie formula.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	cookies, tepung ubi jalar ungu, oat, analisis proksimat, uji hedonik, pangan fungsional tinggi serat. ------ cookies, purple sweet potato flour, oat, proximate analysis, hedonic test, high-fiber functional food.
Subjects:	Q Science > Q Science (General)
Divisions:	Program Studi S1 Farmasi
Depositing User:	pustakawan - -
Date Deposited:	24 Sep 2026 02:38
Last Modified:	24 Sep 2026 02:38
URI:	http://repository.stfi.ac.id/id/eprint/4308

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