Pemanfaatan Tepung Ubi Jalar Ungu (Ipomoea batatas) dan Tepung Porang (Amorphophallus oncophyllus Prain) Sebagai bahan Baku Snack Bar Tinggi Antioksidan

Abstract

Snack bars are light meals that can provide nutrition to consumers and give them a sense of satiety when eating them. Purple sweet potato has a natural colour called anthocyanin which is useful as an antioxidant. Porang tubers contain glucomannan which has a good effect on several health problems such as cholesterol and digestive organ health, and has the ability as a binder. This study aims to formulate a high antioxidant snack bar made from purple sweet potato flour and porang flour by analysing the chemical characteristics and public acceptability. The methods used include hedonic test for organoleptic, oven method for moisture content test, micro kjeldahl method for protein test, Soxhlet method for fat test, and Benedict test for reducing sugar, and DPPH method using UV-Vis spectrophotometer for antioxidant. The results of the analysis for organoleptic testing of snack bars of 40% purple sweet potato flour: 60% porang flour were preferred by panelists in terms of colour and aroma. While in terms of taste and texture panellists preferred the snack bar of 60% purple sweet potato flour: 40% porang flour, the moisture content of the snack bar ranged from 10.43 - 11.34%, the protein content ranged from 3.60 - 7.07%, the fat content ranged from 15.75 - 19.22%, all variations of flour ratio in positive snack bars contained reducing sugars, and strong antioxidant activity was in the snack bar of 60% purple sweet potato flour: 40% porang flour with an IC50 value of 6.95 ppm..