Electronic Theses and Dissertation

Pengaruh suhu dan waktu pemanggangan terhadap muto fisik, kimia dan uji organolepti pada biskuit ubi jalar ungu effect of roasting time and temperature on physical, chemical and organoleptic quality test on purple sweet potato biscuits erwin, eva murlida, bablina mob. nur • 1program studi teknologi hasil pertanian, fakultas pertanian, universitas syiah kuala abstrak. ubi jalar ungu merupakan ubi jalar yang memiliki wama ungu yang dikarenakan mengandung zat wama alami yaitu antosianin yang berfungsi sebagai antioksidan dan penangkap radikal bebas. penelitian ini dilakukan untuk mengetahui pengaruh suhu dan waktu pemanggangan tergadap biskuit ubi jalar ungu. hasil penelitian menunjukkan bahwa berpengaruh nyata pada kadar air terhadap interaksi keduanya, kadar abu berpengaruh nyata terhadap suhu pemanggangan biskuit. serat kasar berpengaruh terhadap waktu pernanggangan. sedangkan kadar lernak berpengaruh sangat nyata terhadap \vaktu pemanggangan biskuit ubi jalar ungu. kadar air yang terendah yaitu 2,24% dan yang tertinggi 3,67%. kadar abu terendah yaitu 0,27% dan yang tertinggi 0,60%. kadar lemak yang terendah yaitu 5,54% dan tertinggi 7,36%. sedangkan kadar serat kasar terendah yaitu 1,02% dan yang tertinggi 2,07%. uji hedonik penilain wama disukai pada suhu 150°c dengan waktu 10 menit dengan rerata 3,14 (netral). penilaian terhadap rasa terendah pada 2,65 (netral) yang tertinggi 3,27 (netral) dengan rata-rata 2,94 (netral). penilaian terhadap tekstur terendah yaitu 2,77 (netral) dan tertinggi 3,06 (netral) dengan rata-rata 2,99 (netral). kata kunci: ubi jalar ungu, uji proksimat, uji hedonik abstrack. purple sweet potato is a sweet potato that has a purple color because it contains natural dyes, namely anthocyanins which function as antioxidants and free rad'?taj scavengers. this research was conducted to determine the effect of temperature and roasting time on purple sweet potato biscuits. the results showed that the water content had a significant effect on the interaction of the two, the ash content had a significant effect on the baking temperature of the biscuits. crude fiber bas an effect on baking time. meanwhile, the fat content had a very significant effect on the roasting time of purple sweet potato biscuits. the lowest water content was 2.24% and the highest was 3.67%. the lowest ash content was 0.27% and the highest was 0.60%. the lowest fat content was 5.54% and the highest was 7.36%. meanwhile, the lowest crude fiber content was 1.02% and the highest was 2.07%. the hedonic test of color assessment is preferably at a temperature of 150 ° c for 10 minutes with a mean of 3.14 (neutral). assessment of the lowest taste was 2.65 (neutral), the highest was 3.27 (neutral) with an average of2.94 (neutral). assessment of the lowest texture is 2.77 (neutral) and the highest is 3.06 (neutral) with an average of 2.99 (neutral). keywords: purple sweet potato, proximate test, hedonic test