KADAR BETA KAROTEN DAN TINGKAT KESUKAAN SIRUP UBI JALAR KUNING (Ipomea batatas L.) DENGAN PENAMBAHAN SARI BELIMBING WULUH (Averrhoa bilimbi L.)

BETA CAROTENE PROPERTIES AND CONSUMER ACCEPTANCE OF YELLOW SWEET POTATO (Ipomoea batatas L.) SYRUP WITH THE ADDITION OF BELIMBING WULUH (Averrhoa bilimbi L.) EXTRACT

Abstract

Ubi jalar kuning merupakan sumber beta karoten yang cukup tinggi. Beta karoten yang ada dalam ubi jalar dapat mengurangi sekitar 40% risiko terkena penyakit jantung, pencegahan terhadap kanker, penuaan dini, penurunan kekebalan, stroke, katarak dan gangguan otot. Penelitian ini bertujuan untuk mengetahui kadar beta karoten dan tingkat kesukaan sirup ubi jalar kuning dengan penambahan sari belimbing wuluh. Desain penelitian menggunakan quasi experiment, One-Shot Case Study. Uji organoleptik di Laboratorium Pangan Gizi Politeknik Kesehatan Kemenkes Jayapura dilaksanakan pada tanggal 13-16 Juni 2022 menggunakan panelis agak terlatih sebanyak 20 orang (purposive random sampling).  Jumlah sampel 3 formula sirup ubi jalar kuning dengan penambahan sari belimbing wuluh (F1 = 50, F2 = 100, F3= 150). Analisis beta karoten di Laboratorium Saraswanti Indo Genetech (SIG) pada tanggal 14-20 Juni 2022, metode yang digunakan adalah HPLC pemeriksaan sebanyak 2 kali pengulangan (duplo). Hasil penelitian menunjukkan kadar beta karoten F1 yaitu 0,02 mg/kg, F2 dan F3 yaitu 0,04 mg/kg dan hasil uji organoleptik warna yang paling disukai adalah F2 (60%), uji kesukaan aroma yang paling disukai F2 (63,3%) dan uji kesukaan rasa paling disukai F2 (48,3%). Kesimpulan penelitian ini bahwa formula sirup F2 yang paling disukai dan formula sirup dengan hasil kadar beta karoten yang tinggi pada F2 dan F3.

Kata kunci: Belimbing Wuluh, Beta Karoten,  Organoleptik,  Sirup,  Ubi Jalar Kuning

Yellow sweet potatoes are a relatively high source of beta-carotene. Beta carotene in sweet potatoes can reduce around 40% of the risk of heart disease and prevent cancer, premature aging, decreased immunity, stroke, cataracts, and muscle disorders. This study aims to determine the levels of beta carotene and the level of preference for yellow sweet potato syrup with the addition of starfruit juice. The research design uses a quasi-experiment, One-Shot Case Study. Organoleptic tests at the Health Polytechnic Health Polytechnic Laboratory of the Ministry of Health Jayapura were conducted on 13-16 June 2022 using 20 slightly trained panelists (purposive random sampling). The number of samples was three yellow sweet potato syrup formulas with starfruit juice (F1 = 50, F2 = 100, F3 = 150). Beta carotene analysis at the Saraswati Indo Genetech (SIG) Laboratory on 14-20 June 2022. The method used was HPLC examination with two repetitions (Duplo). The results of the research showed that the beta carotene content of F1 was 0.02 mg/kg, F2 and F3 were 0.04 mg/kg, and the most preferred color organoleptic test results were F2 (60%), the most preferred aroma preference test was F2 (63, 3%). The most preferred taste test was F2 (48.3%). This research concludes that the F2 syrup formula is the most preferred, and the syrup formula with high beta carotene content results in F2 and F3.

Keywords: Beta Carotene, Organoleptic, Starfruit, Syrup, Yellow Sweet Potato