Additioning purple sweet potato flour (ipomoea batatas l.) on the characteristics of white dragon fruit pudding (selenicereus undatus)
DOI:
https://doi.org/10.51773/ajst.v4i1.347Keywords:
pudding, antioxidant activity, purple sweet patato, white dragon fruitAbstract
Pudding is one of the processed foods made by mixing agar powder into water, milk, fruit pulp, to vegetable pulp which can produce a gel and has a soft texture. White dragon fruit is a type of fruit that is rarely used as pudding, because it has a less attractive color after being processed. In this research, white dragon fruit pudding by adding purple sweet potato flour to increase the attractiveness of color, enrich the antioxidant activity, and increase the fiber content contained in the pudding to obtain a pudding of functional value. This study used a simple randomized design group (RAK), with a focus factor concentration of purple sweet potato flour consisting of 6 levels, including P0 (0% purple sweet potato flour), P1 (5% purple sweet potato flour), P2 (10% purple sweet potato flour), P3 (15% purple sweet potato flour), P4 (20% purple sweet potato
flour), and P5 (25% purple sweet potato flour) with 4 times repetitions. The raw material analysis of purple sweet potato flour includes water content, ash content, fat content, fiber content, and antioxidant activity. Analysis of white dragon fruit pudding products includes analysis of water content, ash content, fat content, fiber content, antioxidant activity, color intensity, texture, and organoleptic test (texture, taste, aroma, color, and preference). The addition of purple sweet potato flour significantly affected the water content, ash content, antioxidant activity, color intensity, texture, and organoleptic test of white dragon fruit pudding. P1 formulation (5% purple sweet potato flour) was the best formulation with the water content of 76.41%, ash content of 0.28%, fat content of 3.56%, fiber content of 0.89%, antioxidant activity of 14.33%, brightness level of 39.35, redness level of 8.02, yellowish level of 3.92, and texture of 0.34 N. Organoleptic test results texture 5 (somewhat chewy), taste 3 (somewhat tasteless purple yam), aroma 2 (not scented purple yam), color 6 (attractive), and preference 6 (like).
References
Darmawan, M. The Wind, R., Syarief, R., & Franciska, D. (2014). Effect of adding carrageenan to instant pudding flour
formulation. Effect Of Adding Carrageenan To Instant Pudding Flour Formulation, 83-95.
Luh P. P. W., Nani R., Badraningsih L. (2021). Nutritional content, antioxidant activity and organoleptic test of cauliflowerbased pudding (Brassica oleracea var. Botrytis) and Strawberry (Fragaria x ananassa). Journal of Applied Food Technology,
(1), 2021. DOI: 10.17728/jatp.7261
Kusumawati, E., Koro, S., Bana, T. (2020). Effect of yogurt substitution and green bean flour (Phaseolus radiatus) on
organoleptic assessment, protein and calcium content of silky pudding as an alternative supplementary food for stunting
children. Journal of Food Science and Technology, 5(3), 2840-2850. DOI: 10.33772/jstp.v5i3.13103
Chidi, Anosike, F., Nwagu, K.E., Ekwu, F., Nweke, F.N., Nwoba, S.T., Onuegbu, R.N., Enwere, E.N. (2019). Proximate
composition and sensory properties of ukpo oka: a steamed maize pudding formulated from maize and African yam bean flour.
Pakistan Journal of Nutrition, 18(8), 795–99. DOI: 10.3923/pjn.2019.795.799.
China, Mercy, Nua, Deedam., Patricia M., Christabel, P. (2019). Proximate composition and sensory assessment of bean
pudding prepared using two different cooking methods. Research Journal of Food Science and Nutrition, 4(2), 58-64. DOI:
31248/rjfsn2019.069.
Misnaiyah, Indani, Kamal, R. (2018). Consumer acceptance of broccoli pudding (Brassica oleracea). Scientific Journal Of
Family Welfare Education, 3(1), 54-62. DOI: 10.1017/CBO9781107415324.004.
Arysanti, R. D., Sulistiyani, S., & Rohmawati, N. (2019). Glycemic index, nutrient content, and acceptability of white sweet
potato pudding (Ipomoea batatas) with the addition of Red Dragon Fruit (Hylocereus polyrhizus). Amerta Nutrition, 3(2), 107-
Ayu, T. (2013). The Effect Of The Use Of Gelling Agents On The Quality Of The Red Dragon Fruit Jelly Skin Candy
(Hylocereus polyrhizus). Journal: Padang State University.
Norhayati, A.H., Marhazlina, M., and Rohim, M.A.K. (2012). Effect of Pitaya Fruit (Hylocereus polyrhizus) Consumption on
Blood Glucose Level and Lipid Profile in Type 2 Diabetic Subjects. Department of Nutrition and Diabetic Faculty of Medicine
and Health Science and Dietetics Faculty of Medicine and Health Sciences Universiti Putra Malaysia. 31:127-140.
Luo, H., Cai, Y., Peng, Z., Liu, T., & Yang, S. (2014). Chemical Composition and In Vitro Evaluation of the Cytotoxic and
antioxidant Activities of Supercritical Carbon Dioxide Extract of Pitaya (Dragon Fruit) Peel. Chemical Central Journal, 1(8), 2-
Omidizadeh, A., Yusof, R. M., Roohinejad, S., Ismail, A., Abu Bakr, M. Z., & A. Bekhit, A. E.- D. (2014). Anti-Diabetic
Activity Red Pitaya (Hylocereus polyrhizus) Fruit. Royal Society Of Chemistry.
Wiedyantara, A. B., Rizqiati, H., & Bintoro, V. P. (2017). Antioxidant activity, pH value, yield, and level of mozzarella cheese
preference with the addition of Red Dragon Fruit Juice (Hylocereus polyrhizus). Journal Of Food Technology, 1 (1), 1-6.
Hartandria, F. (2014). Test of Protein content in the manufacture of steamed sponge from cassava flour (Manihot esculenta
Crantz) and the addition of Red Dragon Fruit Extract (Hylocereus polyrhizus) with different concentrations. Muhammadiyah
Surakarta.
Risnayanti, Sri Mulyani Sabang, & Ratman. (2015). Analysis of differences in Vitamin C levels of Red Dragon Fruit
(Hylocereus polyrhizus) and white dragon fruit (Hylocereus undatus) growing in Kolono Village, Morowali regency, Central
Sulawesi province. Academic Journal Of Chemistry, 4(2), 91-96.
Stintzing, F.C. (2007) Pigment Pattern and Expression of Colour in Fruits From Different Hylocereus sp. Genotypes. Journal
of Innovative Food Science & Emerging Technologies. 8(3):451-457.
Prakoso, L. O., Yusmaini, H., Thaddeus, M. S., & Wiyono, S. (2017) Differences in the Effects of Red Dragon Fruit Extract
(Hylocereus polyrhizus) and White Dragon Fruit Extract (Hylocereus undatus) on Total Cholesterol Levels in White Rats
(Rattus Norvegicus). Journal Of Nutrition And Food. Vol 12 (3): 195-202.
Xie, F., Zhang, W., Lan, X., Gong, S., Wu, J., & Wang, Z. (2018). Physicochemical properties and structural characteristics of
soluble dietary fibers from yellow and purple-fleshed potatoes by-product. International Journal of Food Properties, 20.
https://doi.org/10.1080/10942912.2017.1387557
Hardoko, Liana Hendarto, T.M.S. (2018) 'Utilization Of Purple Sweet Potato (Ipomoea batatas L. Poir) as a partial substitute
for wheat flour and a source of antioxidants in 50 breads’. British Medical Journal, 2 (4731), pp. 605–606. Available at:
https://doi.org/10.1136/bmj.2.4731.605-b.
Ginting, J. and Rahmawati, N. (2017) Growth and production responses of three varieties of Purple Sweet Potato (Ipomoea
batatas L.) against the administration of various doses of Bokashi Jerami rice straw. Journal of Agroecotechnology FP USU.
Vol.5(1):233.
Mindarti, S., Zalizar, L., Damat, and Saati, E. A. (2021). Glycemic response and physiological effect of Wistar rats toward
substitution of Arabica coffee flour on feed. Journal of Dental and Medical Sciences (JDMS). 20(6): 59-64. DOI:
9790/0853-2006015964
Adedotun, H., Adebowola AA, Olayiwola IO, Shittu TA, Sanni IO (2015) Production and Quality Evaluation of Noodles from
Sweet Potato Starch. J. Culinary Sci Technol 13:79-93. DOI: 10.1080/15428052.2014.952479
Giyatmi, G., Zakiyah, D. and Hamidatun, H. (2022) 'Characteristics of Pudding Quality at Various Ratios of Agar-Agar Flour
and Okra Juice', Journal of Food Technology and Health (Jurnal Teknologi Pangan dan Kesehatan), 4(1), pp. 11–19.
https://doi.org/10.36441/jtepakes.v4i1.829
Mayasari, R. (2015). Study of Characteristics of Biscuits Influenced by the Ratio of Sweet Potato Flour (Ipomoea batatas L.)
and Red Bean Flour (Phaseolus vulgaris L.). Pasundan University.
AOAC. (2005). Official Analytical Chemist of The Association of Official Analytical Chemists. Arlington, Virginia (US).
Published by The Association of Official Analytical Chemists, Inc.
Lisa, M., Mustofa, L., and Susilo, B., (2015). Effect of Temperature and Drying Time on the Quality of White Oyster Mushroom
Flour (Pleurotus ostreatus). Journal of Tropical Agricultural Engineering and Biosystems. Vol 3(3):270-279.
Anggono, WA, & Wahyuni, R (2017) 'Study on the Influence of the Addition of Soy Milk (Glycine max L) and Sweet Corn
Milk (Zea mays L Saccharata) on the Quality and Organoleptic of Ice Cream', Journal of Food Technology, vol. 6.
Rantika, Nopi, et al. (2018) Use and Development of Dietary. Pharmaca Volume 16 Number 2'.
Hermawan Seftiono, Evelyn Djiuardi, Sherly Pricila (2019) Proximate and Total Dietary Fiber Analysis in Fortified Crackers
with Tempe Flour and Koleseom (Talinum tiangulare) Program of Food Science and Technology, Faculty of Bioindustry,
Trilogi University, Jl. TMP Kalibata No. 1, Kalibata-South Jakarta, Indonesia Agritech, 39 (2) 2019, 160-168.
Putri, S. (2019). Development of Hybrid Sweet Potato Flour Rich in Antioxidants. Health Journal. Vol 10(2):153-162.
Molyneux, P. (2004). The Use of The Stable Free Radical Diphenylpicryl-hydrazyl (DPPH) for Estimating Antioxidant Activity.
Songklanakarin Journal of Science and Technology. Vol 26(2): 211-219.
Bahri, S., Jalaluddin, & Rusnita (2017), 'Production of Natural Dyes from Jambalang Bark (Syzygium cumini) as Raw Material,
Journal of Chemical Technology Unimal, vol. 6, pp. 10–19.
Tarwendah, IP 2017, 'Comparative Study of Sensory Attributes and Brand Awareness of Food Products – Journal of Food and
Agroindustry Vol.5 No.2:66-73'.
Kaya, AO, Suryani, A. Santoso, & Rusli, J. (2015), 'The Effect of Gelling Agent Concentration on the Characteristic of Gel
Produced from the Mixture of Semi-refined Carrageenan and Glucomannan', International Journal of Science. Basic and Applied
Research, vol. 20, no. 1, pp. 313-324.
Suptijah, P., Suseno, SH, & Anwar, C. (2013), 'Gel Strength Analysis of Jelly Candy Produced from Shark Skin Gelatin with
Addition of Carrageenan and Seaweed', JPHPI, vol. 16, no. 2.
Agusman 2013, 'Organoleptic Testing', Food Technology, Muhammadiyah University of Semarang.
Antara, N., & Wartini, M. (2014), 'Aroma and Flavor Compounds', Tropical Plant Curriculum Project, Udayana University.
Lawless, H. (2013), 'Quantitative Sensory Analysis Psychophysics, Models and Intelligent Design', John Wiley and Sons, USA.
Nindyarani, A. K., Sutardi., & Suparmo. (2011). Characteristics of Chemical, Physical, and Sensory Characteristics of Purple
Sweet Potato Flour (Ipomoea batatas Poiret) and Its Processed Products. Journal of Agritech. Vol 31 (4):273-280.
Nintami, A. L., & Rustanti, N. (2019). Fiber Content, Antioxidant Activity, Amylose, and Wet Noodle Preference Test with
Substitution of Purple Sweet Potato Flour (Ipomoea batatas var Ayamurasaki) for Type 2 Diabetes Mellitus. Journal of Nutrition
College. Vol 1 (1): 388-397.
Indonesian National Standardization Agency. (1992). SNI 01-2997-1992. About The Quality Of Cassava Flour. Jakarta
Indonesian National Standardization Agency. (2000). SNI 01-3751-2000. About The Quality Requirements of Wheat Flour.
Jakarta.
Lisa, M., Mustafa, L., and Susilo, B. (2015) The Effect of Temperature and Drying Time on the Quality of White Oyster
Mushroom Flour (Pleurotus ostreatus). Journal of Agricultural Engineering and Biosystems. Vol 3 (3):270-279.
Damat, D., English, R., Setyobudi, R. H., Soni, P. (2019) Dietary Fiber and Antioxidant Activity of Gluten-Free Cookies with
Coffee Cherry Flour Addition. Coffee Science. Vol 14, No 4 (2019): 493-500. DOI: http://dx.doi.org/10.25186/cs.v14i4.1625.
David, L., Angelo T., and Laurent B. (2005). Effect of Brewing Temperature and Duration on Green Tea Catechin
Solubilization: Basis for Production of EGC and EGCG-enriched Fraction. Elsevier Inc.
Kosińska, A., and W, Andlauer. (2014). Antioxidant Capacity of Tea: Effect of Processing and Storage. Elsevier Inc.
http://dx.doi.org/10.1016/B978-0-12-404738-9.00012-X
USDA (U.S Department of Agriculture). (2019). Food Data Central (Puddings, Chocolate, Dry Mix, Regular, Prepared with
Whole Milk).
Saduro, A. L. (2022) Effect of the Addition of Dragon Fruit (Hylocereus polyrhizus) on the Organoleptic Properties of Goat
Milk Pudding.
Nurdjanah, S., Zuidar, A. S., & Naim, I. E. (2017). Muffin Characteristics of Purple Sweet Potato Flour Rich in Resistant Starch.
TEGI Magazine. Vol 9 (2).
Majzoobi, M., Ghiasi, F., Eskandari, M.H., and Farahnaky, A. (2022). "Roasted Wheat Germ: A Natural Plant Product in
Development of Nutritious Milk Pudding; Physicochemical and Nutritional Properties" Foods 11, no. 12: 1815.
https://doi.org/10.3390/foods11121815
U.G. Spizzirri, P. Caputo, C.O. Rossi, P. Crupi, M. Muraglia, V. Rago, R. Malivindi, M.L. Clodoveo, D. Restuccia, and F.
Aiello. (2022). "A Tara Gum/Olive Mill Wastewaters Phytochemicals Conjugate as a New Ingredient for the Formulation of an
Antioxidant-Enriched Pudding" Foods 11, no. 2: 158. https://doi.org/10.3390/foods11020158
Husna, N., Novita, M., Rohaya, S. (2013) Anthocyanins Content and Antioxidant Activity of Fresh Purple-Fleshed Sweet Potato
and Selected Products. Agritech 33 (3), p. 216 – 302.
Nurdjanah, S., Nati Y., Danita A., Azhar R. (2019) Inhibition Activity of α-Glucosidase by Anthocyanin Crude Extract from
Purple Sweet Potato and Its Products. November 2019. Biopropal Industry 10 (2): 83. DOI:10.36974/jbi.v10i2.4765
Puspita, D., N. Harini, S. Winarsih. (2021). Chemical and Organoleptic Characteristics of Biscuits with the Addition of Soya
Bean Flour (Glycine max) and Red Dragon Fruit Peel Flour (Hylocereus costaricensis). Food Technology and Halal Science
Journal. Vol 4 (1): 52-65.
Winarno, F. 2008. Ilmu Food Science and Nutrition. Jakarta. Gramedia Pustaka Utama.
Widiantara, T., D. Z. Arief, and E. Yuniar. (2018). Comparative Study of Koro Pedang Bean Flour (Canavalia ensiformis) with
Tapioca Flour and Yellow Concentration of Tantan Widiantara. Pasundan Food Technology Journal. Vol 5 (2): 146-53.
Ernayanti, S., Sukardi, S., & Damat, D. (2021). Effect of Substitution of White, Yellow, and Purple Sweet Potatoes on the
Physicochemical and Organoleptic Characteristics of Donat Stuffed Donuts. Food Technology and Halal Science Journal. Vol
(2): 156-171.
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Mujianto, Lili Zalizar, Damat Damat, Rahayu Relawati , Dusturuddin
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
