Analisis Antioksidan dan Mutu Organoleptik Snack Bar dari Kacang Gude dan Ubi Jalar Kuning
Antioxidant Analysis and Organoleptic Quality of Snack Bars From Pigeon Pea and Yellow Sweet Potato
DOI:
https://doi.org/10.30812/jtmp.v4i2.5360Keywords:
Antioxidant activity, Pigeon pea, Snack bar, Sweet potato, total phenolic contentAbstract
Snack bars were an easy‑to‑consume foods shaped like bars. Snack bars that circulated in the market at that time largely used imported raw materials and highlighted their value as sources of carbohydrates, protein, and fiber. But, snack bars as antioxidant sources had not existed up to that point. Local ingredients such as pigeon pea and sweet potato were used as alternative substitutes for imported ingredients due to their high antioxidant potential. This study aimed to determine the rasio effect of pigeon pea and sweet potato on the antioxidant activity and organoleptics of snack bars. The parameters tested were antioxidant activity, total phenolic content, and organoleptics (color, aroma, texture, and taste), assessed using scoring and hedonic methods. The results showed the best treatment was the snack bar with 60% pigeon pea and 40% sweet potato ratio, which resulted 78.225% antioxidant activity, 11.063 total phenol content, a balanced distribution of black and yellow colors, a slightly beany aroma, a slightly crunchy texture, and a neutral taste.
References
Andriani, D. & Saputri, Y. (2019). Evaluasi Sensori Dan Kimia Snack Bar Berbahan Baku Tempe Dan Kurma Sebagai Makanan Pemulihan Pada Endurance Sport. Jurnal Teknologi Pangan, 2(1), 1–11. https://doi.org/10.26418/jft.v2i1.37999.
Arinanti, M. (2018). Potensi senyawa antioksidan alami pada berbagai jenis kacang. Ilmu Gizi Indonesia, 1(2). https://doi.org/10.35842/ilgi.v1i2.7.
Ayustaningwarno, F., Rustanti, N., Afifah, D. N., & Anjani, G. (2020). Teknologi Pangan Teori dan Aplikasi, volume 53. Banti, M. & Bajo, W. (2020). Review on Nutritional Importance and Anti-nutritional Factors of Legumes. International Journal of Nutrition and Food Sciences, 9(6). https://doi.org/10.11648/j.ijnfs.20200906.11.
Berliansyah, S. Z., Dewi, A. R., & Purnomo, Y. (2021). Penentuan Kadar Fenol Total dan Aktivitas Antioksidan Fraksi nButanol Daun Pulutan (Urena Lobata). Jurnal Bio Komplementer Medicine, 8(2). https://jim.unisma.ac.id/index.php/jbm/article/view/14005.
Bunea, A., Andrei, S., El-Mahdi, C., Cucerdean, A., Bora, F. D., Diaconeasa, Z., & Pintea, A. (2019). Anthocyanins, carotenoids and antioxidant activity of coloured commercially available juices. Studia Universitatis Babes-Bolyai Chemia, 64(2Tom1). https://doi.org/10.24193/subbchem.2019.2.10.
Dewi, I. W. R. (2010). Karakteristik sensoris, nilai gizi dan aktivitas antioksidan tempe kacang gude (Cajanus cajan (L.) Millsp.) dan tempe kacang tunggak (Vigna unguiculata (L.) Walp.) dengan berbagai variasi waktu fermentasi.
Diniyah, N. & Lee, S.-H. (2020). Komposisi senyawa fenol dan potensi antioksidan dari kacang-kacangan. Jurnal Agroteknologi, 14(01), 91–102. https://doi.org/10.19184/j-agt.v14i01.17965.
Ernayanti, S., Sukardi, S., & Damat, D. (2021). Pengaruh Substitusi Ubi Jalar Putih, Kuning dan Ungu Terhadap Karakteristik Fisikokimia dan Organoleptik Donat Isi. Food Technology and Halal Science Journal, 4(2), 156–171. https://doi.org/10.22219/fths.v4i2.16591.
Gbenga-fabusiwa, F. J., Oladele, E. P., Oboh, G., Adefegha, S. A., & Oshodi, A. A. (2018). Polyphenol contents and antioxidants activities of biscuits produced from ginger-enriched pigeon pea wheat composite flour blends. (January), 1–9. https://doi.org/10.1111/jfbc.12526.
Gita, R. (2023). Pengaruh Subtitusi Kacang Lebui Terhadap Sifat Kimia, Dan Organoleptik Tempe Kedelai.
Hardoko, Liana Hendarto, d. T. M. S. (2010). Pemanfaatan Ubi Jalar Ungu (Ipomoea Batatas L. Poir) Sebagai Pengganti Sebagian Tepung Terigu Dan Sumber Antioksidan Pada Roti Tawar. Jurnal Teknologi dan Industri Pangan, 21(4731), 605–606. https://doi.org/10.1136/bmj.2.4731.605-b.
Hastuti, A. R. & Afifah, D. N. (2019). Analisis Aktivitas antioksidan, analisis kandungan gizi, uji organoleptik snack bar sesame seed dan tepung labu kuning sebagai alternatif makanan selingan dengan tinggi antioksidan. Journal of Nutrition College, 8(4), 219–230. https://doi.org/10.14710/jnc.v8i4.25835.
Jariyah, J. J., Basuki, E. K., & Pertiwi, Y. A. (2017). Evaluasi sifat fisikokimia food bar dari tepung komposit (pedada, talas dan kedelai) sebagai alternatif pangan darurat. Jurnal Teknologi Pangan, 11(1). https://doi.org/10.33005/jtp.v11i1.758.
Kourouma, V., Mu, T. H., Zhang, M., & Sun, H. N. (2019). Effects of cooking process on carotenoids and antioxidant activity of orange-fleshed sweet potato. LWT, 104. https://doi.org/10.1016/j.lwt.2019.01.011.
Kunyanga, C. N., Imungi, J. K., & Vellingiri, V. (2013). Nutritional evaluation of indigenous foods with potential food-based solution to alleviate hunger and malnutrition in Kenya. 67, 5277–5288. https://doi.org/10.4314/jab.v67i0.95049.
Madrera, R. R., Negrillo, A. C., & Valles, B. (2021). Phenolic content and antioxidant activity in seeds of common bean (Phaseolus vulgaris L.). Foods, 10(4). https://doi.org/10.3390/foods10040864.
Maulidina, K., Suriani, N. M., & Masdarini, L. (2021). Studi Eksperimen Pemanfaatan Tepung Kacang Gude Undis (Cajanus Cajan) Menjadi Kue Iwel Khas Bali. Jurnal Kuliner, 1(1). https://doi.org/10.23887/jk.v1i1.32824.
Molyneux, P. (2004). The Use of the Stable Free Radical Diphenylpicryl-hydrazyl (DPPH) for Estimating Antioxidant Activity. Songklanakarin Journal of Science and Technology, 26(December 2003). https://doi.org/10.1287/isre.6.2.144.
Nurain, H., Widawati, L., Ningsih, N. S., & Prasetya, A. (2022). Formulasi Dan Karakteristik Mutu Snack Bar Berbasis Tepung Pisang Jantan (Musa Paradisiaca Var Paradisiaca) Dan Tepung Ampas Tahu. Jurnal Agroqua, 20(2), 543–554. https://doi.org/10.32663/ja.v.
Nurkhasanah, Bachri, M. S., & Yuliani, S. (2023). Antioksidan dan Stres Oksidatif. Yogyakarta: UAD Press.
Pratiwi, S. A., Darawati, M., & Irianto, I. G. N. W. (2018). Pembuatan Cookies Udela Bebas Gluten Dan Kasein Berbahan Tepung Kombinasi Ubi Jalar. Jurnal Gizi Prima (Prime Nutrition Journal), 3(2), 80–85. https://doi.org/10.32807/jgp.v3i2.112.
Rahardjo, L. J., Bahar, A. C., & Adi, A. C. (2019). Pengaruh Kombinasi Kacang Kedelai (Glycine Max) Dan Kacang Tunggak (Vigna Unguiculata (L) Walp.) Yang Diperkaya Biji Nangka (Artocarpus Heterophyllus) Terhadap Daya Terima Dan Kadar Protein Snack Bar. Amerta Nutrition, 3(1). https://doi.org/10.20473/amnt.v3i1.2019.71-77.
Rosidah (2014). Potensi Ubi Jalar Sebagai Bahan Baku Industri Pangan. Teknobuga, 1(1). https://doi.org/10.15294/teknobuga.v1i1.6403.
Sabuluntika, N. & Ayustaningwarno, F. (2013). Kadar karoten, Antosianin, Isoflavon, dan Aktivitas Antioksidan pada Snack Bar Ubi Jalar Kedelai Hitam sebagai Alternatif Makanan Selingan Penderita Diabetes Melitus Tipe 2. Journal of Nutrition College, 2(4), 689–695. https://doi.org/10.14710/jnc.v2i4.3832.
Safitri, A. D., Dewi, R., Nurlaila, R., Zulnazri, Z., Muhammad, M., Faisal, F., & Kamar, I. (2022). Glukosa cair dari proses hidrolisis ubi jalar kuning (Ipomoea Batatas L) menggunakan katalis asam klorida. Chemical Engineering Journal Storage (CEJS), 2(4), 81–90. https://doi.org/10.29103/cejs.v2i4.7729.
Saloko, S., Nofrida, R., & Triutam, R. A. (2022). Potensi ubi jalar kuning dan sorgum sebagai sumber protein dan antioksidan pada kue lumpur. Prosiding Saintek, 4(2022), 23–24. https://jurnal.lppm.unram.ac.id/index.php/prosidingsaintek/article/view/525.
Salsabiela, A. R., Anam Afgani, C., & Alhajj, M. D. (2021). Karakteristik Kimia, Fisik, dan Organoleptik Snack Bar Berbasis Sorgum (Sorghum bicolor (L.) moench) dan Kacang Mete. Food and Agroindustry Journal, 2(2). https://www.jurnal.uts.ac.id/fagi/article/view/1222.
Samben, R. K. & Puspaningrum, D. H. D. (2020). Kandungan Protein, Serat, dan Daya Terima Kacang Gude pada Perbedaan Perlakuan Suhu dan Waktu. Prosiding Sintesa, 1(1), 135–141. https://doi.org/10.36002/snts.v0i0.1245.
Sayuti, K. & Yenrina, R. (2015). Antioksidan Alami dan Sintetik, Andalas University Press. Setyawan, B., Ulfa, R., & Utami, A. U. (2024). Kualitas Organoleptik Bagiak Dengan Fortifikasi Tepung Kacang Gude (Cajanus Cajan). Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG), 6(2), 20–30. https://doi.org/10.36526/jipang.v6i02.4716.
Sine, Y. & Pardosi, L. (2021). Perubahan Kandungan Antioksidan Kacang Gude (Cajanus cajan (L) Millsp.) pada Proses Fermentasi Tempe Gude. Jurnal Pendidikan Biologi Undiksha, 8(1). https://ejournal.undiksha.ac.id/index.php/JJPB/article/view/33005.
Suarningsih, N. P. Y., Suranadi, L., Chandradewi, A., & Sofiyatin, R. (2023). Pengaruh Substitusi Tepung Terigu dengan Tepung Ubi Jalar Terhadap Sifat Organoleptik dan Sifat Kimia Nastar Nabikajau. Jurnal Ilmu Gizi Indonesia (JIGZI), 4(1), 26–32. https://doi.org/10.57084/jigzi.v4i1.1027.
Surya, A. (2017). Uji Aktivitas Antioksidan Pada Ubi Jalar Kuning (Ipomea Batatasl) Dengan Metode Dpph (1,1-Difenil-2-Pikrilhidrazil). Klinikal Sains: Jurnal Analis Kesehatan, 5(1), 2–9. https://jurnal.univrab.ac.id/index.php/klinikal/article/view/284/162.
Suwardi, R. A. & Nurcahyo, H. (2020). Uji Total Fenol dan Penentuan Aktivitas Antioksidan Ekstrak Kulit Bawang (Allium cepa var. ascolanicum).
Tenriware, T. (2017). Penilaian Mutu Organoleptik Hasil Olahan Ikan Berbagai Jenis Abon Ikan. Agrokompleks, 16(1), 38–41.
Tsai, Y.-J., Lin, L.-Y., Yang, K.-M., Chiang, Y.-C., Chen, M.-H., & Chiang, P.-Y. (2021). Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation. https://doi.org/10.3390/foods1011260.
Umayi, A. A. I. K., Puspaningrum, D. H. D., & Kusumawati, I. G. A. W. (2023). Formulasi dan Nilai Gizi Donat Kacang Gude (Cajanus cajan L.). Jurnal Kesehatan, Sains, dan Teknologi (JAKASAKTI), 2(1), 127–136. https://doi.org/10.36002/js.v2i1.24759.
Vurro, F., De Angelis, D., Squeo, G., Caponio, F., Summo, C., & Pasqualone, A. (2024). Exploring volatile profiles and De-flavoring strategies for enhanced acceptance of lentil-based foods: A review. Foods, 13(16), 2608. https://doi.org/10.3390/foods13162608.
Zulaikha, Y., Yao, S.-H., & Chang, Y.-W. (2021). Physicochemical and functional properties of snack bars enriched with tilapia (Oreochromis niloticus) by-product powders. Foods, 10(8), 1908. https://doi.org/10.3390/foods10081908.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Husnul Khotimah, Lingga Gita Dwikasari, Eko Basuki, Siska Cicilia, Riezka Zuhriatika Rasyda, Satrijo Saloko, Dody Handito, Setyaning Pawestri
This work is licensed under a Creative Commons Attribution 4.0 International License.
